Pastry Cook -Soho House West Hollywood

Soho House•West Hollywood, CA

1d•Onsite

About The Position

At Soho House, a Pastry Cook I collaborates with the Pastry Chef to create, craft, and develop simple, rustic, approachable, yet memorable desserts, pastries, or other sweet goods. This role is responsible for all aspects of the Pastry Kitchen and requires comfort in prepping, production, a-la-carte, and COGS. A Pastry Cook I is efficient and effective in the pastry kitchen, experienced in executing high-quality treats, tastes, and recipes. A successful Pastry Cook I is a critical member of the team due to a diverse and specialized skill set and proven ability to execute all menu items, work every station properly from prep-to-plate, and deliver consistent pastries through production.

Requirements

Minimum of 3+ years’ experience in a fast-paced, upscale, and approachable environment of professionals.
Strong understanding of making pastry dishes from scratch and plating a-la-carte and production.
Proven ability to execute all menu items and properly prepare and deliver top-quality dishes on all stations.
Food handler’s certificate.
Strong communicator, able to take direction, team player and motivator.
Proactive ability to build professional relationships with all leaders and kitchen team.
Arrive to work prior to scheduled start to ensure you have appropriate time to situate, eat, and be briefed on previous service and anticipated service.
Flexible schedule and ability to work morning, night, weekend, and holidays (as needed).
Possess a level of creativity to create recipes from scratch.
Must be able to seize, grasp, turn and hold objects with hands.
Must be able to work on your feet for at least 8 hours.
Fast-paced movements are required to go from one part of the club to others.
Must be able to move, pull, carry, or lift at least 40 pounds.
Occasionally kneel, bend, crouch and climb as required.

Responsibilities

Well-versed on preparing delicious, house-made pastries, following recipes, contributing creatively, and working autonomously on all pastry stations to deliver a-la-carte or production-based pastries in a fast-paced and demanding environment.
Support Pastry Chef on the line and with inventory, as well as the purchasing of goods to ensure kitchens are functioning at optimal performance with a sustainable food cost while also maintaining wastage, oven temps, and quality to reduce additional costs and educate line staff of the COGs and how it contributes to the profit and loss of the company.
Supervise Pastry Cook(s) including but not limited to on-boarding and on-the-job training.
Adhere to health and safety policy (I.e. IIPP, worker’s comp procedures, and allergy procedures) is always followed, as well as implement, monitor, and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable.
Precise attention to detail and efficient in creating a-la-carte dish(s), including family meal.
Support Pastry Chef by assisting with end-of-shift reports and handover sheets.
Maintain company target goals and consistent experience for Soho House Standards for service; 3-8-10.
Positive influence for teams under pressure and provide a welcoming work environment that increases staff morale.