Pastry Cook I

Nobu Hotel Palo Alto•Palo Alto, CA

1d•$31 - $31•Onsite

About The Position

The Pastry Cook I creates recipes for pastries, dessert specials, custom cakes for BEO events, and chocolates for amenities. They will oversee organizing and guiding the Pastry team so current and new recipes are followed properly and to specifications. The Pastry Cook I will direct the Pastry department production with the Executive Chefs oversight. This individual must be able to work effectively as a leader in a high-volume operation, acting as a positive role model in every aspect of the job. Organization, cleanliness, efficiency, and taking on the responsibility of service running smoothly are key requirements of the Pastry Cook I.

Requirements

Able to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, and cooperativeness.
Able to work with little to no supervision.
Able to train Pastry Cook I to follow established recipes and technique guidelines.
Able to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
Maintain excellent organizational skills, including the ability to handle multiple tasks simultaneously when under pressure.
Able to maintain concentration and think clearly when providing service to many guests at any given time.
Able to use reasonable judgement when making decisions that impact guest satisfaction.
Able to utilize basic computer programs including Microsoft Word, Excel and Outlook.
Able to read, listen and communicate effectively in English with guests, coworkers, and management.
Able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedural manuals.
Meets legal age requirements for the position
Valid California Food Handler Card

Nice To Haves

Ability to speak multiple languages is preferred, though not required.

Responsibilities

Produce dishes in an efficient manner and consistent with established recipes.
Oversee Pastry Cook II training to ensure proper work methods are being used, recipes are being followed, and standards are being met.
Oversee sanitation and organization of Pastry station throughout and at the end of the shift.
Breakdown workstation and complete closing duties.
Ensure each Pastry Cook cleans up any projects in progress so the station is clean and ready for the next shift coming in.
Lead the Pastry team in a fast-paced environment so all colleagues can perform their duties, even when under pressure.
Ensure deadlines are met.
Work with Executive Chef on any new dishes proposed.
Get final approval from Executive Chef before any new dishes go live.
Complete any assigned side-duties.
All other duties as assigned by the supervisor.