Pastry Cook

CHICA at The Venetian in Las Vegas, opened in 2017, delivers robust and vibrant Latin flavors combined with a dynamic wine and mixology program.

The menu, crafted by Chef Lorena Garcia, draws inspiration from classic Latin dishes, offering guests a culinary journey through Venezuela, Peru, Brazil, Mexico and Argentina.

CHICA is open daily for breakfast, lunch, dinner and weekend brunch.

Reports to:

Executive Chef
Key relationships:
Kitchen Staff, Stewarding Staff, F&B Staff

Plan, prep, set up, and prepare quality products in the Pastry/Bake Shop, including pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, and jams. Maintain organization, cleanliness, and sanitation of work areas. Coordinate daily specials and prep sheets with the Pastry Chef and Executive Chef.

• Attention to detail, speed, and accuracy
• Prioritization, organization, and follow‑through
• Problem‑solving using good judgment
• Ability to meet production schedules and timelines for guests’ food orders
• Strong coordination skills
• Understanding of all products and ingredients involved
• Use of senses to ensure quality standards are met
• Ability to differentiate dates
• Operation, cleaning, and maintenance of all required equipment
• Comprehension and following of recipes
• Minimal supervision required
• Teamwork and cohesive collaboration with co‑workers
• Maintaining tact and cool under pressure
• Flexible to work necessary hours, including off hours, weekends, and holidays
• Effective communication in English, both written and oral

• Maintain and strictly abide by state sanitation/health regulations
• Maintain complete knowledge of correct maintenance and use of equipment; use tools only as intended and safely
• Comply with all departmental policies and procedures
• Meet with Chefs to review assignments, anticipated business levels, and other job‑relevant information
• Inspect cleaning and organization of the line and work stations; rectify deficiencies throughout the shift
• Organize prep items from various areas to ensure readiness for service
• Prepare all menu items following recipes and yield guides, according to department standards
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s
• Minimize waste and maintain controls to attain forecasted food cost
• Transport empty, dirty pots and pans to the pot‑wash station

• Regular exposure to heat from stoves and burners
• Loud noise level
• Required standing, use of hands to handle or feel objects, tools, and controls; reach with hands and arms; talking, hearing, tasting, or smelling
• Frequent walking

• Minimum 2 years experience in high‑volume or fine‑dining pastry kitchens
• Culinary degree from an accredited school or university
• Excellent verbal and written communication skills
• Excellent critical thinking and decision‑making skills

Compensation:
Competitive salary.