Pastry Prep Cook

Carver Road Hospitality•Las Vegas, NV

6d•Onsite

About The Position

The Pastry Prep Cook assists with preparing and producing pastries, desserts, and baked goods to meet the company’s standards for taste, appearance, and quality. The role works closely with the pastry chef and kitchen team, including a morning team, and requires the ability to work independently, maintain urgency, and contribute to a clean, organized, and efficient kitchen. The cook follows recipes and production assignments, communicates product needs to the chefs and support staff, and helps maintain professional standards throughout the venue. Carver Road Hospitality introduced its first concept, Carversteak, at Resorts World Las Vegas in Winter 2021. The 14,500-square-foot steakhouse includes a bar and lounge, main dining room, terrace with an outdoor bar and garden areas, private dining rooms, and an outdoor private garden. Its menu features dry-aged American and Japanese-certified Wagyu steaks, seasonal steakhouse dishes, and vegan selections. The beverage program includes wine, whiskey, and terrace cocktails featuring herbs from an onsite garden.

Requirements

Be a Certified Food Handler.
Be able to stand, lift, and bend for extended periods.
Be able to bend and lift up to 50 pounds.
Be able to perform tasks that may involve repetitive motion.
Be able to work a flexible schedule that may include days, evenings, weekends, and holidays.
Maintain a professional appearance in accordance with the Employee Handbook.

Nice To Haves

Previous experience in a pastry or baking environment is preferred, but not required.
Enjoy cooking and being part of a like-minded morning team.
Demonstrate organization, efficiency, integrity, and a desire for continuous improvement.
Have in-depth knowledge of assigned recipes and the ability to produce them to company standards.

Responsibilities

Assist in baking, cooking, and assembling baked goods.
Work independently and maintain a sense of urgency throughout the day.
Handle food items by washing, chopping, and cutting according to recipe specifications.
Maintain cleanliness and sanitation of the assigned station, kitchen, and venue in accordance with Health Department requirements.
Label and store products according to FIFO and company standards.
Check production lists and assignments.
Prepare assigned recipes to company standards.
Communicate product needs to chefs, sous chefs, and support staff.
Set up the prep station and perform opening and closing procedures as directed by management.
Report breakage or equipment damage to management immediately.
Attend and participate in daily pre-service meetings where applicable.
Maintain a professional appearance and positive, professional attitude.
Support team learning and continuous improvement.