Pastry Cook - LAVO Las Vegas

Tao Group Hospitality•Las Vegas, NV

7h•Onsite

About The Position

This position ensures the quality, consistency, production, and execution of all food menu items. The Pastry Cook interacts with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality. The role involves anticipating and accommodating guest needs, handling allergy and dietary restrictions, assisting with inventory and prep lists, and accurately following orders from the POS system or expediter. Maintaining cleanliness and sanitation of the station, kitchen, and venue is crucial. The Pastry Cook must possess in-depth knowledge of assigned recipes and execute them to company standards, while also having general knowledge of the venue and complying with Department of Health and company sanitation standards. This role requires working as part of a team, communicating product needs, checking cover counts, BEOs, and/or Fire Sheets, and properly setting up stations, including stocking, setting 'mise en place' following FIFO and company standards, wiping down and sanitizing the station, and performing opening and closing side-work. Reporting breakage and damage immediately to management, attending pre-service meetings and training sessions, learning by observing and sharing knowledge, and portraying a positive and professional attitude are also key. The Pastry Cook will demonstrate knowledge of Tao Group Hospitality, its partners, and supporting hotel environments, and assist with additional tasks as assigned.

Requirements

Tao Group Hospitality in-venue pastry training

Nice To Haves

Previous pastry experience preferred
Experience in a high-volume culinary operation preferred
Ability to write, read, and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Must be able to stand for extended periods of time
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Responsibilities

Anticipate and accommodate the needs of the guests
Handles all allergy and/or dietary restrictions and modifications
Assists in taking inventory and creating a daily prep list
Accurately follows all orders received from the POS system and/or directions from the expeditor
Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue
Follow supervisor’s instructions, communicate with and support co-workers while being a team player
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards
Possesses general knowledge of the venue
Complies with Department of Health and company sanitation standards
Works as part of a team and provides help and support to all fellow team members
Communicates product needs to the chefs, sous chefs, and the support staff
Required to check cover counts, BEOs, and/or Fire Sheets
Properly sets-up station, other opening/closing procedures as directed by management, including: Stocks station with prescribed supplies, Sets “mise en place” following FIFO and company standards, Wipes down and sanitizes station, Performs opening side-work as prescribed, Performs closing side-work as prescribed
Reports all breakage, and damage of equipment or furniture immediately to management
Attends and participates in daily pre-service meetings (where applicable)
Attends and participates in any training sessions or departmental meetings
Learn by listening, observing other team members, and sharing knowledge while leading by example
Portrays a positive and professional attitude
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments
Assist and/ or complete additional tasks as assigned