High Steaks
hospitality
PastryCook
Neural analysis suggests this role is
optimal for Mid+ candidates.
“Pastry Cook at High Steaks. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. preparing high-quality desserts, baked goods, and confections. daily production”
What You'll Achieve.
operational metrics; resource planning; continuous improvement
Industry & Context.
Work requires the ability to work from a standing position for extended periods of time, Must be able to work under time constraints and within established deadlines, Must regularly lift and/move up 30 pounds, and must have the ability to push, pull, reach, bend, twist, kneel and balance when performing job duties in varying work areas such as confined spaces, Work is performed indoors in a climate-controlled environment and exposed to various environmental factors such as but not limited to noise, dust, and smoke
What They're Looking For.
Must Have
At least 21 years of age, High school diploma or equivalent, Work requires effective communication in English, both verbal and written form in a professional manner, Must have understanding of advanced pastry techniques, Knowledge of all health code standards and being able to demonstrate that knowledge in holding working standards, Work requires the ability to work from a standing position for extended periods of time, Work requires a neat appearance with good personal hygiene
Nice to Have
Previous experience working in a similar resort setting, 1 year as pastry cook in a hospitality industry
What You'll Do.
preparing high-quality desserts
assisting in all aspects of the pastry kitchen
Sets up work station according to kitchen guidelines
Prepares all food items as directed
in a sanitary and timely manner
portion controls and presentation specifications
Restocks all items as needed throughout shift
Cleans and maintains work area
sanitation of all parts of the station
organizational skills
Has an understanding and knowledge to properly use and maintain all equipment in station as well as organization of these items
Assists with the cleaning
sanitation and organization of the kitchen
walk-in coolers and all storage areas
Cleans specialized pastry tools as needed
Performs daily quality checks of all products on station to ensure quality level
Brings any issues to the chef team for communication and clarification
Produce items for large scale parties
help execute large parties as needed
Performs additional responsibilities
as requested by the Sous Chef
Executive Sous Chef and Executive Chef
Ability to create multiple dessert items simultaneously with delicate and preciseness
Attention to detail to execute quality and proper execution of items
Self-driven individual able to work alone and use time management on ticket times
Perform all other job-related duties as requested
How You'll Work.
Team & Collaboration
cross-functional coordination; vendor/stakeholder management; Brings any issues to the chef team for communication and clarification; Performs additional responsibilities, as requested by the Sous Chef, Executive Sous Chef and Executive Chef
Communication Scope
Work requires effective communication in English, both verbal and written form in a professional manner
Full Job Description
**WHAT YOU’LL DO** The Pastry Cook is responsible for preparing high-quality desserts, baked goods, and confections under the guidance of the Pastry Chef. This position involves daily production, following recipes, and assisting in all aspects of the pastry kitchen to ensure smooth and efficient operations. **ROLE EXPECTATIONS** Responsibilities include, but are not limited, to the following: * Sets up work station according to kitchen guidelines. * Prepares all food items as directed, in a sanitary and timely manner. * Follows recipes, portion controls and presentation specifications as set by leadership. * Restocks all items as needed throughout shift. * Cleans and maintains work area, practice good safety, sanitation of all parts of the station, organizational skills. * Has an understanding and knowledge to properly use and maintain all equipment in station as well as organization of these items. * Assists with the cleaning, sanitation and organization of the kitchen, walk-in coolers and all storage areas. * Cleans specialized pastry tools as needed. (to ensure they are well taken care of.) * Performs daily quality checks of all products on station to ensure quality level. Brings any issues to the chef team for communication and clarification. * Produce items for large scale parties, help execute large parties as needed. * Performs additional responsibilities, as requested by the Sous Chef, Executive Sous Chef and Executive Chef. * Ability to create multiple dessert items simultaneously with delicate and preciseness. * Attention to detail to execute quality and proper execution of items. * Self-driven individual able to work alone and use time management on ticket times. * Perform all other job-related duties as requested. **SUPERVISORY RESPONSIBILITIES** * None **REQUIREMENTS** * At least 21 years of age. * High school diploma or equivalent. * Work requires effective communication in English, both verbal and written form in a professional manner. * Must have und
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