Pastry Cook

Where The Sand Meets The SeaWhen you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. Youll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.
Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.

Where The Sand Meets The SeaWhen you first step into Casa Madera, you immediately recognize something inherently inviting. Time slows as you dip into a warm, immersive experience that revolves around the ubiquitous tradition of celebrating each meal. Youll gather around tables that are home to chef-driven selections that draw from the rich culinary traditions of Mexican coastal cuisine refined by French technique and Japanese precision.
Casa Madera is a high-energy, fine-dining concept from hospitality group Noble 33, located in both West Hollywood and Toronto.

Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping fruit, or preparing sauces)
• General Understanding of pastries and piping skills
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chefs instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food is finished simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Skills

• Prepares a variety of desserts and other food items for cooking in broilers, grills, fryers and a variety of kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, saute burners, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, piping, etc.
• Follows proper plate presentation.
• Communicates well with others and is a great team player

Qualifications

• Must have night / weekend availability.
• Must be able to stand for the duration of shifts
• Must be able to lift/push/pull up to 35 lbs.
• Prior fine-dining experience preferred