Line Cook/Commis, Pastry
(17223)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

JOB SUMMARY

Assist the Demi Chef de Partie, Chef de Partie in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&B standards, Health & Hygiene, Fire & Safety standards.

SKILLS, EXPERIENCE & EDUCATIONAL REQUIREMENTS

• At least one year of experience working in pastry
• Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.

PHYSICAL REQUIREMENTS

The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to:

• Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods
• Frequent bending, twisting, stooping, reaching, and pulling
• Lifting and carrying of loads weighing up to 50 pounds
• Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

• Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Chief Baker and Pastry Chef, ensuring you are maintaining the relevant standards
• Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be
• Constantly check prepared food for its taste, temperature and visual appeal. Being aware of the importance of quality food and make every effort to prepare the items to the established quality
• Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition
• Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients
• Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties
• Maintain and check sufficient mise-en-place for your assigned duties and shift and to immediately report shortages of ingredients to the senior chef on duty whilst ordering directly from the kitchen stores to bring up stocks of the required ingredients
• Prior to closure of the shift, ensure that all perishable items are properly cooled, stored and the working station is clean, tidy and up to standards and ensure that all machinery & utensils are properly cleaned and sanitized to standards; this includes reporting of any damaged, non-functional equipment or shortage of smalls to the senior chef on duty
• Take full charge of the assigned section; consult the senior chef on information regarding the day’s production requirements and mise en place preparations, and to carry out routine assigned work independently.
• Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards
• To assist with any other duties as required by the line manager or another member of the management team