Pastry chef Jobs in North Las Vegas, NV

The role of the Pastry Cook will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO :

• Lead the team in their daily responsibilities; ensure all items are ready for service
• Maintain Company standards while creating desserts
• Create baked goods based on menu specifications
• Develop creative ideas to generate revenue
• Develop and implement operating standards for the Pastry Department
• Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible
• Implement operating standards for the Pastry Department
• Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team
• Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish
• Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary
• Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information
• Interact with other department personnel and restaurant staff as needed
• Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situation
• Comply with health and safety laws ensuring sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA
• Report any maintenance or repairs needed
• Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations
• Inspect delivery of food to ensure the highest level of quality
• Make menu recommendations to the Executive Chef and / or Executive Pastry Chef for future menu development, holidays, special events, and promotions
• Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and / or Executive Pastry Chef
• Keep work area clean and organized
• Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards
• Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
• Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws
• Assist and / or complete additional tasks as assigned

TRAINING REQUIREMENTS :

EDUCATION / WORKING KNOWLEDGE :

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and / or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions