Pastry Commis Chef

Chef Thomas Keller's Las Vegas restaurant, Bouchon ,  is  seeking  capable and skilled individuals who are enthusiastic about food, beverage ,  and hospitality to join the culinary brigade as  a  Pastry Commis  Chef .  In this role, under the guidance of the  Pastry Chef and Sous Chef , you will  assist  with the preparation and production of bakery items while upholding the company’s  high standards  for food quality and cleanliness.

In 2004, Chef Keller brought his award-winning bistro cuisine to the city of Las Vegas with Bouchon at The Venetian. As with the Yountville location, Bouchon   showcases   authentic, seasonally driven  French bistro fare and is set against interiors created by renowned designer Adam D.   Tihany .

Responsibilities :

• P repare and serve food and bakery items according to recipes, portioning, baking, and serving standards.
• Accurately and efficiently produce   mise   en place   as requested by the Pastry Chef and Sous Chefs, ensuring organization and adherence to quality standards.
• Ensure a clean, sanitary, and safe work environment by keeping service areas and stations clean and organized.
• Work closely with commis and externs to ensure timely completion of tasks, according to the restaurant high standards.
• Monitor product quality, ensure proper receipt of goods, and maintain equipment cleanliness and functionality in alignment with preventative maintenance programs.

Qualifications :

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession.   We are proud to offer :

Who we are :

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, RO Restaurant & Lounge, and Burgers & Half Bottles. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed : ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.”

Looking for other opportunities with our group? Check out open positions on : ThomasKeller.com / careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.