Pastry Cook

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients.

PASTRY COOK:

Assists in the operation of 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 time management, task accomplishment with regards to daily prep list. Continuous interaction with pastry staff. Responsible for overseeing station, workplace cleanliness, sanitation and safety. Understand the philosophy of BOURBON STEAK and Mina Group and adhere to all restaurant policies. Mentors junior staff members. Uphold restaurant standards for quality and cleanliness.

GENERAL EXPECTATIONS:

1. Act with integrity, honesty and knowledge that promote the culture and values of MG-FSLV, LLC, dba BOURBON STEAK.
2. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
3. Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
4. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
5. Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
6. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
7. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
8. Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.

REQUIRED QUALIFICATIONS:

1. Be able to communicate and understand the predominant language(s) of the restaurant’s operating area. •
2. A minimum of 1-2 years of pastry preparation in a fine dining restaurant.
3. Must display the image and positive attitude set forth by the restaurant philosophy.
4. Must be able to communicate clearly, both verbal and written.
5. Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
6. Be able to reach, bend and frequently lift up to 30 pounds.
7. Must have the stamina to work a minimum of 40 or more hours per week.

The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant tothe San Francisco Fair Chance Ordinance,we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.