Bourbon Steak is a modern American steakhouse that embodies a timeless dining experience complimented by a cutting-edge beverage program. Classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse, pairing meats with an extensive wine list and cocktails, while using local farmers and purveyors to highlight the regions finest ingredients.

Pastry Cook:

Operates the pastry kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. Responsible for overseeing all prep production for dessert stations and service. Responsible for leading basic preparation procedures. Oversee all mis-en-place, requiring pastry skills and technique. Ensure consistent excellence in work product. Lead pastry team in task accomplishment with regards to daily prep list. Responsible for overseeing station, workplace cleanliness, sanitation and safety.Understand the philosophy of WIT & WISDOM and adheres to all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness.

GENERAL EXPECTATIONS:

1. Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by Bourbon steak.
2. Assumes 100% responsibility for the quality and integrity of products served.
3. Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance to restaurant receiving policies and procedures.
4. Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
5. Lead pastry in implementation, production and execution of dessert menu through the leadership of the corporate pastry chef and executive chef.
6. Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
7. Assists cooks with the set up and break down of stations so that shift changes happen in a timely manner.
8. Assists in the management of all kitchen staff, including prep and dishwashers.
9. Participates in ordering, holiday menu and recipe development.
10. Documents new pastry recipes in standard corporate format and RecipeXchange.
11. Work as a member of the team to ensure success in all stations and areas of the restaurant.
12. Fill in where needed on stations to ensure that service standards and efficient operations are met.
13. Maintain a hygienic and safe working environment at all times.
14. Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
15. Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.
16. Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
17. Responsible for End of Month Inventory with executive chef.
18. Be able to work lunch and/or dinner service while supervising daily production needs.

PHYSICAL DEMANDS:

1. Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
2. Must be able to stand for at least 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.
3. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
4. Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
5. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
6. Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
7. Must be able to lift up to 30 lbs. on a regular and continuing basis.
8. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
9. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
10. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
11. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
12. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
13. Requires manual dexterity to use and operate all necessary equipment.
14. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

ESSENTIAL FUNCTIONS

(Includes but is not limited to the following duties. Other duties may be assigned):

1. Lead pastry department to prepare, create and execute a dessert and team menu that is in line with the standards set forth.
2. Ensure appearance of all ingredients and components of cold food for proper color combination and overall presentation to maintain appeal.
3. Ensure proper storage of all pastry items in refrigerators and freezers to ensure freshness and cost control.
4. Work as the leader of the pastry team to ensure success in all areas of the restaurant.
5. Oversee all pastry staff to ensure timely completion of dessert mise-en-place production in compliance with restaurant standards.
6. Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
7. Maintain a high level of focus, professionalism and cleanliness throughout the entirety of the day.
8. Set standards and policies regarding pastry team’s opening duties, mis-en-place, and breakdown.

QUALIFICATIONS:

1. Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
2. A minimum of 2-3 years of pastry production in a fine dining restaurant or hotel setting.
3. A minimum of 1 years experience in a lead pastry production role.
4. Must display the image and positive attitude set forth by the restaurant philosophy.
5. Must be able to communicate clearly, both verbal and written.
6. Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
7. Be able to reach, bend and frequently lift up to 50 pounds.
8. Must have the stamina to work a minimum of 40 or more hours per week.

Mina Group LLC and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of AB 1008, California Fair Employment and Housing Act (FEHA), and all other local, state and federal laws.