Fine Dining Pastry Cook II

Fort McDowell Golf Club•Fort McDowell, AZ

18h•Onsite

About The Position

The Fine Pastry Cook II, under the direction of the Pastry Chef of the We Ko Pa Casino Resort and the Fine Dining Sous Chef, will be responsible for preparing a variety of scratch-made pastries, bread, mousses, ganache, tempering chocolate, pate a choux, meringue and other items related to the business needs of the Fine Dining Restaurant. This will include other bakery and pastry preparation including doughs, breads, filling proofing, and decorating as needed for the Fine Dining Restaurant. Will work to execute high-level pastries with consistent attention to detail for the Fine Dining Restaurant. Will assist in the Garde Manger area as required by business demands.

Requirements

Have 2 years of experience in pastry, baking, or related specialty or school experience equivalent.
Must be able to lift more than 50 pounds and push or pull 100.
Must be able to obtain and maintain State/Tribal License (including extensive background check).
Must pass a pre-employment drug test.
Must be 18 years of age.
Minimum requirement of 2 years of experience in pastry, baking, or a related specialty or school experience equivalent.
This candidate must be motivated and follow all IHS and food safety guidelines.

Nice To Haves

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.

Responsibilities

Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards Smile and Greet Name and Meet Thank you and Goodbye!
Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.
Prepare bread, cakes, pastries, mousses, ganache, and other technical pastry items daily.
Be knowledgeable about a high level of pastry techniques to create plated desserts for the Fine Dining location daily. This includes but is not limited to tempering chocolate, pate a choux, meringue, and other techniques as needed.
Help in the creative creation of pastries and sweet goods every day.
Bring a level of professionalism to the kitchen.
Be able to work in the evenings and the occasional morning, as well as holidays and weekends.
Plate desserts daily to order.
Be able to work in a fast-paced environment and keep up with the demand for tickets.
Take inventory daily of products and pastries to create a proper prep list.
Prepare and bake goods according to recipes, quality standards, and prep list.
Create your order list as needed and deliver it to the Executive Pastry Chef, Chef de Cuisine, or Executive Chef.
Under the supervision of the Pastry Chef prepares food according to menu and restaurant standards.
Contributes to a team effort and accomplishes related results as required.
Reads, understands, and follows standards and recipe specifications for the production of food items in all required outlets.
Responsible for maintaining all food quality standards about food safety, and time/temp control.
Responsible for maintaining a clean, organized, and sanitized area at all times.
Adheres to all state, IHS, and departmental standards and regulations of health and food safety.
Maintains positive communication with all co-workers, leads, and chefs.
Responsible for maintaining food storage areas such as pantries, freezers, and refrigerators with labeled and dated items.
Will administer a FIFO process of kitchen maintenance in all areas daily.
Responsible for the maintenance and sanitation of all kitchen surfaces, floors, workstations, trash, equipment, and prep areas to ensure the highest cleanliness standards at all times.
Will complete all required training as designated by department and enterprise training.
Must have a valid food handler’s permit and be Serve Safe certified.
Performs other related duties as required.