Cook - Pastry

LEV RESTAURANT GROUP•Las Vegas, NV

2d•$16 - $18•Onsite

About The Position

The Pastry Cook's responsibilities are to plan, set up and prepare quality products in all areas of the Pastry department to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items, in accordance with departmental quality standards and specifications.

Requirements

Demonstrate adequate pastry skills and operation
Must be able to work a variety of shifts, including weekends and holidays
Must be able to perform in fast paced environment
Knowledge of supplies, equipment, and/or services ordering and inventory control
Ability to monitor and/or maintain quality control standards
Ability to prepare and bake a variety of pastries, rolls and/or other baked goods
Interpret and follow through on a variety of instructions furnished in written and oral form
Ability to receive, stock, and/or deliver goods
Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
Knowledge of food preparation and presentation methods, techniques, and quality standards
High School Diploma or GED equivalent
Minimum 2 years prior experience as a Pastry Cook required

Nice To Haves

Culinary certification preferred

Responsibilities

Understand and maintain all standard pastry recipes
Ensure all food supplies necessary for service are in appropriate supply on a timely basis
Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities
Keep walk-in, prep area and equipment up to Health Department standards at all time.
Assists in producing and plating pastries and desserts
Inspects orders to ensure high quality and presentation
Work well under pressure of meeting production schedules and timelines for pastry needs
Prioritize, organize, delegate work and follow through
Produce creative and artistic food work
Perform job functions with minimal supervision
Work cohesively with entire culinary staff as part of a team
Maintain food preparation handling and correct storage standards
Support procedures for food & beverage portion and waste controls
Follows proper handling and right temperature of all food products