Overview

The Pastry Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Pastry Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas that the Pastry Cook must be aware of while operating in the kitchen. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needs.

This role will pay an hourly rate of $18.85-$23.56 (per CBA).

Benefits are per the union agreement.

Position is to expire on September 4,2026

Responsibilities

• Responsible for providing high-quality, fresh pastry products in a timely manner for delivery to guests.

• Prepares hot and cold foods following company recipes and portioning requirements.

• Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of products.

• Responsible for reporting any maintenance required for kitchen equipment.

• Maintains sanitation, health, and safety standards in work areas.

• Responsible for observing and testing foods to ensure proper cooking.

• Responsible for portioning, arranging, and garnishing food plates for delivery to guests.

• Shows demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• Able to operate standard kitchen equipment, including the deep fryer, convection oven, mixer, immersion blender, scale, and chef knife.
• Ability to read, follow, and execute recipes provided by the Chef. As well convert recipe to make the proper amount of product needed.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner, which focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Able to lift and move heavy objects.
• Ability to work a flexible schedule may include nights, weekends, and holidays as needed based on the events' schedules and business needs.
• Required to possess or obtain a valid Southern Nevada Health District (SNHD) Food Handler Safety Card
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG and venue concession operations.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.