Premium Pastry Chef | T-Mobile Arena

Compass Group•Paradise, NV

5d•Onsite

About The Position

The Premium Pastry Cook is responsible for prepping, preparing, and cooking products according to recipe specifications and food safety and sanitation guidelines. The individual should have a reasonable knowledge base of fundamentals of the kitchen, including knife skills and organization. The Pastry Cook has the ability of running a station within the kitchen without constant supervision.

Requirements

At least up to five (5) years of commercial/professional baking experience
Be punctual, reliable and available for scheduled shifts, including nights, weekends, and holidays on event basis.
Adapt quickly to fast-paced, high-volume environments.
React with physical and mental alertness in emergency situations.
Demonstrate physical stamina and agility required to be mobile for long periods throughout the day and stand for duration of entire shift.
Ability to obtain and maintain required work cards including SNHD Health Card.
Ability to effectively communicate in English in written and oral form.
Ability to stand, walk, stoop, kneel, crouch and bend.
Lift, push pull up to 50 lbs.

Responsibilities

Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs.
Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures.
Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations.
Prepare and cook products according to recipe specifications and food safety/sanitation guidelines.
Knowledge of basic pastry techniques, scaling, mixing, proofing, baking, decorating, portions and arranges food on serving dishes.
May cook, mix and/or season ingredients when preparing bakery items (i.e. muffins, Danishes, cakes, restaurant items, banquet orders, ice ream or sorbet) and food safety/ sanitation guidelines.
Knows menu items specific to position.
Possess fundamental skills of the kitchen, including but not limited to, seasoning, knife skills and organization.
Understands and follows production guidelines and location appearance guidelines.
Acts with a sense of urgency and provide friendly, efficient service to teammates and guests.
Practices proper product control and handling of all inventory and equipment.
Adheres to Levy guidelines as stated in team member training manual and employee handbook.
Thoroughly completes all set-up and breakdown responsibilities.
Employs good safety and sanitation practices.
Displays a positive attitude toward teammates, managers and other groups.
Always on time and ready to perform all required duties.
Helps fellow team members whenever necessary.
Performs other duties as assigned.