pastrycook

Chica - Las Vegas

<div><div>CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas.<br>
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The restaurant&rsquo;s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
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CHICA is open daily for breakfast, lunch, dinner and weekend brunch.<br>
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REPORTS TO: Executive Chef<br>
KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&amp;B Staff<br>
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Job Description
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Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment up to Health Department standards. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef
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Requirements:
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To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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<ul><li>Ability to perform job functions with attention to detail, speed and accuracy</li><li>Ability to prioritize, organize and follow through</li><li>Ability to be a clear thinker, remain calm and resolve problems using good judgment</li><li>Ability to work well under pressure of meeting production schedules and timelines for guests' food orders</li><li>Ability to maintain good coordination</li><li>Ability to work with all products and ingredients involved</li><li>Ability to use all senses to ensure quality standards are met</li><li>Ability to differentiate dates</li><li>Ability to operate, clean and maintain all equipment required in job functions</li><li>Ability to comprehend and follow recipes</li><li>Ability to perform job functions with minimal supervision</li><li>Ability to work cohesively with co-workers as part of a team</li><li>Must be able to maintain tact and be cool under pressure</li><li>Able to work flexible hours necessary including off hours, weekends and holidays</li><li>Able to effectively communicate in English, in both written and oral form
</li></ul><br>
Responsibilities:
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<ul><li>Maintain and strictly abide by state sanitation/health regulations (where applicable)</li><li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly
</li></ul>and safely<br>
<ul><li>Maintain complete knowledge of and comply with all departmental policies and procedures</li><li>Meet with Chefs to review assignments, anticipated business levels, changes and other information pertinent to job performance</li><li>Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift</li><li>Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service</li><li>Prepare all menu items following recipes and yield guides, according to department standards</li><li>Assist in monitoring inventory of prepared food items to keep waste down while managing 86&rsquo;s</li><li>Minimize waste and maintain controls to attain forecasted food cost</li><li>Transport empty, dirty pots and pans to the pot wash station</li></ul>
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Work Environment
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<ul><li>While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners</li><li>The noise level in the work environment is usually loud</li><li>While performing the duties of the job, the employee is regularly required to stand, use hands to handle, or feel objects, tools, or
</li></ul>controls; reach with hands and arms; talk or hear; and taste or smell<br>
<ul><li>The employee frequently is required to walk</li></ul><br>
Preferred:
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<ul><li>Minimum 2 years-experience in high volume or fine dining pastry kitchens.</li><li>Culinary degree from accredited school or university.</li><li>Excellent verbal and written communication skills.</li><li>Excellent critical thinking and decision-making skills</li></ul><br>
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table &amp; Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.<br>
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</div>INDBOH</div>

Pastry Cook

BROKEN SOUND CLUB

<div><p><b>Position Summary:</b></p><p>
Prepares and bakes cakes, cookies, pies, puddings, or desserts in accordance with guided specifications while maintaining organization, cleanliness, and sanitation of work areas and equipment.</p><p>
</p><p><b>Essential Responsibilities:</b></p><p>
</p><p>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.</p><p>
</p><ul><li>Produces quality pastry (baked and non-baked goods)</li><li>Prepares non-baked goods and finishes (filling, decorating, plating and cutting) baked goods as required to fulfill assigned work duties.</li><li>Follow standard recipes in cookbooks and function orders.</li><li>Review requests for banquets and restaurants by reading function sheets.</li><li>Creates special order pastries as requested by members.</li><li>Maintains work area for cleanliness, safety, and readiness for use.</li><li>Covers and labels food according to sanitation standards.</li><li>Stocked items for creating and decorating baked/non-baked products.</li><li>Ensure daily product freshness in the pastry station.</li><li>Complete daily job duties, responsible for opening and closing checklists and production of daily menu items.</li><li>Communicate to Lead Pastry Chef, Executive Chef, and Sous Chefs regarding needs and requirements.</li><li>Pulls supplies from the storeroom to produce items.</li><li>Adhere to all Health and Safety procedures and regulations with minimal supervision/support.</li></ul><p>
</p><p><b>Education &amp; Work Experience Requirements:</b></p><ul><li>High School Diploma or G.E.D recommended but not required.</li></ul><p>
</p><p><b>Physical Requirements:</b></p><p>
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.</p><p>
</p><p>While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel objects, tools, or controls; talk or hear. The employee is</p><p>
occasionally required to stand and walk. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.</p><p>
</p><p></p><p>Compensation:</p><ul><li>
Salary is commensurate with experience.</li></ul><p>
This is a full-time position eligible for full benefit package such as:</p><ul><li>
Medical Insurance</li><li>
Dental Insurance</li><li>
Vision Insurance</li><li>
Company Paid Life Insurance</li><li>
Supplemental Life Insurance</li><li>
Company Paid Short Term Disability Insurance</li><li>
Company Paid Long Term Disability Insurance</li><li>
401(k) Retirement Savings Plan with Company Match</li><li>
Vacation Time</li><li>
Paid Sick/Personal Time Off</li><li>
Holiday Pay</li></ul><p>
</p><p>This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.</p><p>
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.</p><p>
</p><p>This document does not create an employment contract, implied or otherwise, other than an &ldquo;at will&rdquo; relationship.</p></div>

Saybrook Point Resort & Marina

<div><p><b>Job Title: </b>Pastry Cook</p><p><b>
FLSA Classification: </b>Non-Exempt(Hourly)</p><p><b>
Salary Range:</b> $18.00- $22.00</p><p><b>
Reports to: </b>Executive Chef/Pastry Chef</p><p>
</p><p><b>Summary/objective: </b>The Pastry Cook is responsible for assisting with the operation of the pastry section of the kitchen and supporting the Pastry Chef in day to day operational needs and service. The position is responsible for creating high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product. The Pastry Cook will be responsible for the production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
</p><p><b>Essential functions</b></p><p><i>
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.</i></p><ul><li>
Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
</li><li>Conforms to AAA Four Diamond Standards.</li><li>
Preparing and serving deserts, pastries and other baked foods for the food and beverage department(s).</li><li>
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.</li><li>
To portion, plate, and tray all desserts.</li><li>
Create unique baked goods based on client specifications</li><li>
Ensure that the kitchen is clean at all times and meets all local and state health code requirements</li><li>
Prepare and present dessert/pastry items at company hosted tasting events for people considering working with our business for their special event</li><li>
Assisting the food and beverage manager(s) with presentation or serving of pastry/desserts during restaurant operations or for special events.</li><li>
Ensures that all deserts, pastries, and baked goods are prepared and served in a timely manner.
</li><li>Perform all other duties as assigned by management.</li><li>
Fully aware of and comply with Inns policies and procedures as identified in the procedure manual and handbook.</li><li>
Adhere to all Health and Safety policies and procedures.
</li></ul><p><b>Work environment</b></p><ul><li>
Working conditions are based in a hospitality setting.</li><li>
Associates may be exposed to weather conditions prevalent at the time.</li><li>
Noise level in work environment is usually moderate.</li><li>
Exposure to cleaning solvents and chemicals.</li><li>
Some exposure to smoke, steam, high temperatures and humidity.</li></ul><p><b>
Physical demands</b></p><ul><li>
To perform this job successfully, the individual must be able to stand, move and work throughout the kitchen area and property, including walking up to 1 &frac12; mile, climbing stairs and standing at a desk/workstation for the duration of the shift.
</li><li>While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands and fingers, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.</li><li>
The associate must occasionally lift and/or move up to 25 pounds.
</li><li>Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
</li></ul><p><b>Work authorization/security clearance requirements</b></p><p>
Saybrook Point Resort &amp; Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.
</p><p><b>Affirmative Action/EEO statement
</b></p><p>Saybrook Point Resort &amp; Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.</p><p><b>
Other duties</b></p><p>
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
</p><p></p><p><b>Competencies</b></p><ul><li>
Culinary ability and creativity</li><li>
Attention to detail</li><li>
Ability to multitask
</li><li>Ability to work productively in fast paced environment</li></ul><p><b>
Required education and experience</b></p><ul><li>
High school diploma or GED</li><li>
Minimum of 1 year(s) of experience in pastry cooking or Pastry Chef Experience with high volume food production.</li></ul><p><b>
Preferred education and experience</b></p><ul><li>
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.</li></ul><p><b>
Additional eligibility requirements</b></p><ul><li>
Maintains all current licenses and certifications</li><li>
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.</li><li>
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.</li><li>
Available days, evenings, weekends, holidays and extended hours as business dictates.</li></ul></div>

Cardenas Markets LLC

<div><div>At Cardenas Markets, how we work is defined by shared values that include absolute integrity, respect, and collaboration. However, it's more than that; it's smart and highly driven people united in purpose to serve one another.</div>
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Bring your energy and unique perspective and you'll have the opportunity to grow with us professionally, personally, and financially. You will be part of a team that genuinely cares about helping you succeed, and you will work alongside talented colleagues while making a difference in our communities.</div>
<div></div><div><b>POSITION SUMMARY:</b><br>
The Bakery Cook prepares fresh baked goods daily for our customers by following recipes, labeling, and storing baked goods. The role is responsible for preparing and assembling quality food products in a fast-paced environment. The Bakery Cook is expected to be a role model of the company by delivering excellent customer service while maintaining company core values.
</div><div></div><div><b>ESSENTIAL DUTIES AND RESPONSIBILITIES:</b></div>
<div></div><div>The essential duties and responsibilities of this position include, but are not limited to, the following:</div>
<div></div><ul><li>Greet and interact with customers to address questions or concerns in a friendly, service- oriented manner;</li>
<li>Organize products in display case and tables while ensuring fully-stocked cases;</li>
<li>Support team with baking various breads, cookies, and desserts, including pan dulce;<br>
Possesses knowledge of basic baked products (cakes, breads, cookies, pan dulce, special order cakes, etc.), and standard baking production equipment; ability to perform advance baking methods, as well as the ability to multitask;</li>
<li>Effectively communicate with management and baking team in order to fulfill and address any issues or needs requested by guests and or other employees;</li>
<li>Conduct inventory on a regular basis to ensure proper levels;</li>
<li>Maintains standards for quality, cleanliness, organization, customer service, safety, loss prevention, sanitation, department conditions, and food safety;</li>
<li>Stock, fill, face, and ensure pricing accuracy while examining the rotation of all bakery products and discarding outdated or spoiled items;</li>
<li>Work with various professional Bakery equipment, including heat sources, mixers, and blenders;</li>
<li>Take food orders in person and by telephone;</li>
<li>All other duties as assigned.</li>
</ul><div></div><div><b>Customer Service:</b></div>
<div></div><ul><li>Demonstrates personal Customer Service excellence. Engages with customers always;</li>
<li>Improves speed and efficiency of service provided.</li>
</ul><div></div><div><b>SKILLS AND QUALIFICATIONS:</b></div>
<div></div><ul><li>Valid Food Handlers Card;</li>
<li>Customer Service and retail experience desirable.</li>
</ul><div></div><div><b>PHYSICAL DEMANDS AND WORK CONDITIONS:</b></div>
<div></div><div>The physical demands and work conditions below represent those that must be met to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individuals with disabilities:</div>
<div></div><ul><li>WALKING: Continuously, throughout shift, while moving about the store and handling merchandise.</li>
<li>STANDING: Continuously, throughout shift.</li>
<li>LIFTING: Ability to lift up to 25 lbs. and occasionally lift up to 50 lbs.</li>
</ul><div></div><div><b>IMPORTANT DISCLAIMER NOTICE</b></div>
<div></div><div>The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change.</div>
<div></div><div>Disclaimer:
</div><div>Pay Scale $17.79 to $24.46.
</div><div>The pay scale above is a good faith estimate of the salary or hourly wage range that the employer reasonably expects to pay for the position. Within this range, individual pay is determined by multiple factors including, but not limited to, specific skills, relevant work experience, and relevant education and/or training. This information is provided to applicants in accordance with California Labor Code &sect; 432.3 and state and local minimum wage standards.<br>
</div><br>
<div></div>Compensation: $17.79-$24.46/hr</div>

Bakery Cook

Detroit Athletic Club

<div><p>Prepare and present all plated desserts, finishing of cakes, torts and assisting in all baking / pastry production according to club recipes and standards.
</p><p>Primary duties and responsibilities:
</p><ul><li>Assist the baker with bread production when needed.
</li><li>Prepares and serve items in accordance with established recipe and presentation standards.
</li><li>Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, cookies, French pastries and other baked items.
</li><li>Helps maintain the cleanliness of pastry shop.
</li><li>Notifies Pastry Chef in advance of expected product shortages.
</li><li>Requisitions supplies as needed to prepare menu items.
</li><li>Maintains neat professional appearance and observes personal cleanliness rules at all times.
</li><li>Maintains the highest sanitary conditions.</li><li>
Assist Pastry Chef in completion of other duties as assigned.
</li><li>Stores food properly, labeled and dated.</li></ul></div>

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