Pastry Cook III - Pastry Kitchen

Cook III

Under the direction of the Sous Chef, the COOK III is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.

Essential Duties & Responsibilities:

• Prepares foods that are to be according the recipe guideline or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef.
• Recognizes a variety of sauces, baking techniques, doughs, and frozen desserts and properly executes on daily menus.
• Keeps workstation neat and clean and inspects others workstations as a lead.
• Assists and directs co-workers to ensure efficient operation of the kitchen.
• On occasion may perform duties for special events/parties.
• Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and prevents accidents.
• Ensures the proper storing of any foods, equipment, and ingredients including those from a previous function.
• Ensures that items are fully stocked, and equipment is in good working condition.
• Assists with ordering process, maintaining par levels, and overall outlet organization.
• Ability to demonstrate proper use of baking and industry specific machinery (ovens, freezers, sheeters, gelato machine, dough rollers, mixers, fryers, decorating tools, etc.)
• Ensures the proper closing down of workstations.
• Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations, action stations, or other duties as assigned.
• Attend and participate in meetings, completing follow-up as assigned.
• Communicate effectively with all levels of employees and guests.
• Be flexible and able to work varying shifts and days as needed.
• Perform work regularly and predictably.
• Other duties as assigned.

Qualifications:

This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an Associate's Degree from a culinary institution or an equivalent with minimum 5 years same industry experience.

Skills:

• Strong leadership and interpersonal skills
• Excellent interpersonal, oral and written communication skills.
• Meticulous, organized and accurate
• Extreme confidentiality.
• Familiarity with a variety of computer systems and applications.
• Be flexible to work varying shifts and time schedules as needed.
• Communicate effectively with all levels of employees and guests.
• Manage multiple details and tasks concurrently in a changing environment.
• Able to work effectively in a team environment.
• Analyze and think about how possible solutions impact on the entire operation.

Physical Demands:

• Ability to stand and sit for extended periods of time.
• Ability to walk distances.
• Ability to lift 30 to 40 lbs.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.