Pastry Cook
Property Name
The Corner Office + Martini Bar
Job Title 
Pastry Cook
Position Type: 
 
Location: 
Colorado-Denver
City: 
Denver
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
No

With critically acclaimed restaurants across the country, Sage Restaurant Group creates dining experiences where food, drink and inspired design meet and mix and our guests are hungry for life.

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Req #: 3263BR

Job Title: Pastry Cook

Position Type: Full Time - Regular

Location Name: The Corner Office

City: Denver

State: CO

Why Us: Hungry for life? Be a part of our team at THE CORNER OFFICE + MARTINI BAR, one of Denver's hippest downtown eatery's with its talented team and well-crafted globally inspired cuisine. We are NOT the typical hotel restaurant! Our cook's craft comfort cuisine with international influences. We are a full service restaurant that creates quality cuisine at a very high volume under the leadership of talented Chef Rich Byers.

Sage Restaurant Group is a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed.

We create unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.

These integrated solutions, combining both restaurants and hotel F&B services, are delivered through true partnerships at the property level.

We are currently seeking a FULL-TIME (M-F 9am to 3pm) Host/Hostess to join our amazing team at The Corner Office.

Posting Overview:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills

Minimal hearing necessary to hear equipment, timers, etc.

Moderate vision required to check quality and portions of food.

Moderate comprehension and literacy required to read recipe cards and procedures.

Abilities

Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.

Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

Continuous standing -during preparation, during service hours or during expediting, usually all day.

Must have moderate hearing to hear equipment timers and communicate with other staff.

Must have excellent vision to see that product is prepared appropriately.

Must have moderate comprehension and literacy to read use records and all special requests.

Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.

Pushing and pulling carts is required.

Bending/kneeling: Regular bending to lift items and supplies. Periodic kneeling.

Mobility: Regularly moves all around kitchen.

Continuous standing: To complete a task, may be stationary for short periods of time.

Periodic climbing required.

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one year food service or related work.

Material/Equipment Used

Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.

Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.

Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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