Pastry Cook III - Pastry Kitchen

Hard Rock Hotel & Casino Ottawa•Tejon, NM

About The Position

The Pastry Cook III provides superior service to internal and external customers and prepares menu items according to recipes and customer and chef specifications. The role requires knowledge of sauces, baking techniques, doughs, and frozen desserts, along with the ability to operate pastry and kitchen equipment. The Pastry Cook III helps lead coworkers, maintain an organized and safe workstation, manage food and equipment storage and stock, and support ordering and outlet organization. The position may also assist with special events and other kitchen duties as assigned. The role is performed in a hectic, fast-paced casino environment that may be crowded and noisy, with exposure to excessive noise and the general public. Team members must be flexible to work varying shifts and days as needed and perform work regularly and predictably.

Requirements

High school diploma or equivalent.
Culinary apprenticeship, an associate degree from a culinary institution, or equivalent, with a minimum of 5 years of same-industry experience.
Strong leadership and interpersonal skills.
Excellent oral and written communication skills.
Meticulous, organized, and accurate.
Maintain extreme confidentiality.
Familiarity with a variety of computer systems and applications.
Flexibility to work varying shifts and schedules as needed.
Ability to manage multiple details and tasks concurrently in a changing environment.
Ability to work effectively in a team environment.
Ability to analyze how possible solutions may affect the entire operation.
Ability to stand and sit for extended periods and walk distances.
Ability to lift 30 to 40 lbs.
Ability to use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Vision abilities including close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

Prepare foods according to recipe guidelines and pantry requirements; ensure plates and pans are aesthetically appealing and cooked to customer and chef specifications.
Recognize and execute sauces, baking techniques, doughs, and frozen desserts for daily menus.
Keep the workstation neat and clean, and inspect other workstations as a lead.
Assist and direct coworkers to support efficient kitchen operations.
Perform duties for special events and parties as needed, including carving, cooking, setup or teardown of stations, and action-station duties.
Maintain cleanliness in the work area, report equipment safety failures and hazardous areas, and help prevent accidents.
Store food, equipment, and ingredients properly, including items from previous functions.
Keep items fully stocked and equipment in good working condition.
Assist with ordering, maintain par levels, and support overall outlet organization.
Demonstrate proper use of baking and industry-specific machinery and tools.
Properly close down workstations.
Attend and participate in meetings and complete assigned follow-up.
Communicate effectively with employees at all levels and with guests.
Perform other duties as assigned.