China Poblano Pastry Cook
Think Food Group - Las Vegas, NV

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DESCRIPTION

A Pastry Cook takes full ownership for the daily preparation and execution of pastry items. Follows recipe, procedure and presentation standards consistently. Strive to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences. Strive to exceed our guests' expectations and to provide them with nothing less than extraordinary dining experiences.

DUTIES

Ensures quality by properly rotating perishable and non-perishable products.
Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
Sets up station according to restaurant guidelines.
Prepares all food items consistently and as directed in a sanitary and timely manner.
Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
Performs regular line checks.
Observes and tests food to determine if cooked properly.
Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job.
Restocks all items as needed throughout shift.
Must maintain a clean, sanitary and organized work environment.
Has understanding and knowledge of how to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Substitutes for or assists other cooks during rush periods or as needed.
Communicates any product or other issues to Chef and team immediately.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.

QUALIFICATIONS

Skills & Knowledge

Basic understanding of professional cooking, service standards and knife handling skills.
Understanding and knowledge of safety, sanitation and food handling procedures.
Must be able to obtain work documents as required by specific position. (i.e. Health card, ServSafe certificate, etc.)
Previous prep or line cook experience.
Basic English language and professional communications skills are required.
Requires attention to detail in completing tasks.
Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
Ability to accept feedback and work calmly and effectively under pressure.
Ability to take direction and to work in a team environment.
Must have problem solving abilities, time management skills and be self-motivated.
Commitment to quality service, and food and beverage knowledge.

Abilities & Working Conditions

Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
This position will spend 100% of the time standing.
Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.
Must be able speak and understand basic cooking directions in English.
Ensures quality by properly rotating perishable and non-perishable products.
Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
Sets up station according to restaurant guidelines.
Prepares all food items consistently and as directed in a sanitary and timely manner.
Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
Performs regular line checks.
Observes and tests food to determine if cooked properly.
Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job.
Restocks all items as needed throughout shift.
Must maintain a clean, sanitary and organized work environment.
Has understanding and knowledge of how to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Substitutes for or assists other cooks during rush periods or as needed.
Communicates any product or other issues to Chef and team immediately.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.

Think Food Group - 23 months ago - save job