What are the responsibilities and job description for the Pastry Cook - Tao Restaurant Chicago position at Tao Group Hospitality?
Position Summary
Ensure quality, consistency, production, and execution of all food menu items. Interacts with fellow team members, and
supervisors in a polite and courteous manner to ensure gracious hospitality.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
Anticipate and accommodate the needs of the guests.
Handles all allergy and/or dietary restrictions and modifications.
Assists in taking inventory and creating a daily prep list.
Accurately follows all orders received from the POS system and/or directions from the expeditor.
Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
Follow supervisor's instructions, communicate with and support co-workers while being a team player.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards.
Possesses general knowledge of the venue.
Complies with Department of Health and company sanitation standards.
Works as part of a team and provides help and support to all fellow team members.
Communicates product needs to the chefs, sous chefs, and the support staff.
Required to check cover counts, BEOs, and/or Fire Sheets.
Properly sets-up station, other opening/closing procedures as directed by management, including:
Attends and participates in daily pre-service meetings (where applicable).
Attends and participates in any training sessions or departmental meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned
Training Requirements
Tao Group Hospitality in-venue pastry training
Education/Working Knowledge
Previous pastry experience preferred.
Experience In a High-volume Culinary Operation Preferred.
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member
encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable
Individuals With Disabilities To Perform Essential Job Functions
Ability to write and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 50 lbs.
Must be able to stand for extended periods of time
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends
upon the guest volume
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
Exposure to hot kitchen elements or cleaning materials
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment
DISCLAIMER
This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an allinclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description
is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at
all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked
and expected to perform additional duties, responsibilities, or projects without notice.
I have read the qualifications and requirements of the position of Pastry Cook. To the best of my knowledge, I believe that I
can perform these duties
Ensure quality, consistency, production, and execution of all food menu items. Interacts with fellow team members, and
supervisors in a polite and courteous manner to ensure gracious hospitality.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
Anticipate and accommodate the needs of the guests.
Handles all allergy and/or dietary restrictions and modifications.
Assists in taking inventory and creating a daily prep list.
Accurately follows all orders received from the POS system and/or directions from the expeditor.
Maintains cleanliness and sanitation of assigned station, the kitchen, and the entire venue.
Follow supervisor's instructions, communicate with and support co-workers while being a team player.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards.
Possesses general knowledge of the venue.
Complies with Department of Health and company sanitation standards.
Works as part of a team and provides help and support to all fellow team members.
Communicates product needs to the chefs, sous chefs, and the support staff.
Required to check cover counts, BEOs, and/or Fire Sheets.
Properly sets-up station, other opening/closing procedures as directed by management, including:
- Stocks station with prescribed supplies.
- Sets "mise en place" following FIFO and company standards.
- Wipes down and sanitizes station.
- Performs opening side-work as prescribed.
- Performs closing side-work as prescribed.
Attends and participates in daily pre-service meetings (where applicable).
Attends and participates in any training sessions or departmental meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned
Training Requirements
Tao Group Hospitality in-venue pastry training
Education/Working Knowledge
Previous pastry experience preferred.
Experience In a High-volume Culinary Operation Preferred.
SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member
encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable
Individuals With Disabilities To Perform Essential Job Functions
Ability to write and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 50 lbs.
Must be able to stand for extended periods of time
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends
upon the guest volume
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
Exposure to hot kitchen elements or cleaning materials
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment
DISCLAIMER
This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an allinclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description
is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at
all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked
and expected to perform additional duties, responsibilities, or projects without notice.
I have read the qualifications and requirements of the position of Pastry Cook. To the best of my knowledge, I believe that I
can perform these duties
