Pastry Cook

Job Description Ensure quality, consistency, production and execution of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Essential Functions Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook. Anticipate and accommodate the needs of the guests. Handles all allergy and/or dietary restrictions and modifications. Assists in taking inventory and creating daily prep list. Accurately follows all orders received from the POS system and/or direction from the expeditor. Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue. Follow supervisor’s instructions, communicate with and support co‑workers while being a team player. Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard. Possesses general knowledge of the venue. Complies with Department of Health and company sanitation standards. Works as part of a team and provides help and support to all fellow team members. Communicates product needs to the chefs, sous chefs and the support staff. Required to check cover counts, BEOs and/or Fire Sheets. Properly sets‑up station, other opening/closing procedures as directed by management, including: Stocks station with prescribed supplies. Sets “mise en place” following FIFO and company standards. Wipes down and sanitizes station. Performs opening side‑work as prescribed. Performs closing side‑work as prescribed. Reports all breakage, damage of equipment or furniture immediately to management. Attends and participates in daily pre‑service meetings (where applicable). Attends and participates in any training sessions or departmental meetings. Learn by listening, observing other team members and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of Tao Group Hospitality, its partners and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Training Requirements Tao Group Hospitality in‑venue Pastry training and Food Handling Certificate. Education / Working Knowledge Previous pastry experience preferred. Experience in a high‑volume culinary operation preferred. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Must be able to work and remain focused in a fast‑paced and ever‑changing environment. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays. Skills / Physical Demands / Work Environment / Schedule Ability to write and verbally communicate. Must be able to move quickly. Must be able to push and lift up to 50 lbs. Must be able to stand for extended periods of time. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume. Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment. May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required. Maintain a professional, neat, and well‑groomed appearance adhering to Company standards. Must be effective as part of a team; ability to interact with internal and external customers, managers, and co‑workers in a professional, courteous manner. Ability to maintain confidentiality. Ability to handle a fast‑paced, busy, and somewhat stressful environment. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. 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. #J-18808-Ljbffr Alumni Ventures