Pastry Prep Cook

West Hollywood restaurant is looking for passionate and experienced cooks to join our team! 

This is an opportunity to work directly with a chef/mentor. Testing recipes and trying new techniques with the guidance of the chef and pastry chef. 

$18-23 per hour to start with opportunity for increases with time and tangible goals.

Full or Part time available.

We are currently looking for an AM Pastry Prep Cook!

Requirements:

- Preferably 1 year experience in a restaurant environment (combination of school & work experience okay), but we're willing to train the right person!

- Full-time position: must be flexible with scheduling and available to work some evenings, weekends and holidays are a must.

- Ability to work well with a team, follow directions, has attention to detail. 
- Ability to work on feet for 8-10 hours and must be able to lift up to 50 lbs. 

Ideal candidates are motivated, positive and always seeking to improve themselves. Thriving under pressure while remaining calm is essential. You must have availability to work at least 3 shifts per week (some weekend and holidays are required). We are looking for chefs with sense of urgency, awareness and ones who have the ability to work in a team.

Preferred Skills and Experience:

     - Minimum 1 years experience in pastry prep/production

Communication / Time management:

     - Maintaining contact with co-workers and management on ordering, status of task work, organization
     - Connecting with management on scheduling needs or changes
     - Briefing with direct management upon arrival and prior to departure
     - Understanding daily needs and time management of prep, breaks, and shifts

Job Duties and Expectations:

- Daily production of all day dessert menu items. Tasks handled according to priority and training. Including but not limited to: 

     - Chocolate mousse
     - Creme Brulee
     - Tart Tatin
     - Bread Pudding
     - Pastry cream, praline cream, chantilly, etc.
     - Custards and anglaise
     - Ice cream and sorbet bases and spinning
     - Caramel and chocolate sauces
     - Creation and Production of specials
     - Assisting Chefs with recipe R&D
     -Chocolate tempering and piping skills

- Rotation and organization of dessert mise en place in coordination with garde manger cooks, as well as pastry production items

     - Proper use of FIFO in organization of walk-in and freezer products and mise en place
     - Communication with management on items or mise that are running low or nearing expiration
     - Providing chefs with orders for the next day/s for all items needed for production
     - Tasting all products and finished desserts for proper seasoning and quality control

- Daily cleaning and organization of pastry area

     - Sweeping, mopping as needed and after each shift
     - Organization of tools & smallwares
     - Detailing of tabletop mixers and large stand mixer after each use
     - Proper maintenance and handling of all kitchen equipment and smallwares
     - Cleaning inside and outside of low boy refrigerators
     - Cleaning Rational Combination oven when production and/or time permits

- Monthly Tasks

     - Assist BOH management in counting Pastry inventory items accurately
     - Complete deep cleaning tasks assigned by BOH management 

Physical Demands: 

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 the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

There is availability to work some morning savory prep shifts in the future as well to become fully cross-trained. 
Must be local in LA county