Title:  Pastry Chef

JOB SUMMARY

The Pastry Chef will lead our bakery team and create a diverse baked goods and pastry offering. The Pastry Chef contributes to the success of the Food & Beverage department by directing and guiding the bakery operations to ensure a positive guest experience while ensuring company profitability. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations.  This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.  It may be expanded to include other duties and responsibilities deemed necessary. 

-Successful management of the baking and pastry department 

-Establishes menu forecasts based on customer counts or business forecasts, previous experience of dates and holidays. Responsible for posting the menu forecast for all kitchen team members to review. 

-Reviews staffing levels to maintain budget levels of employment and delegates’ authority or assigns duties to all staff as necessary. 

-Assists and advises upper management in training and developing staff, interviewing new hires, completing the hiring process, and evaluations. 

-Reviews and improves service execution, ticket times, and production schedule. 

-Verifies that pastry staff maintain all portion sizes, quality standards, departmental rules, policies, and procedures, and supervises the production of all food items. 

-Ensures production timelines are met to provide service to guests in our event space 

-Verifies that all sanitation and nutrition practices are maintained by kitchen staff.                                                                                                                                                                           

-Ensure the safety and security of employees and guests. Implements programs and processes to reduce loss time injuries. 

-Responsible for the enforcement of company policies and procedures. 

-Works with marketing team to prepare for events and promotions. 

-Maintains a cooperative relationship with vendors. 

-Computer literacy and ability to analyze sales data. 

-Meets with departmental directors and managers as necessary. 

-Other duties as assigned. 

REQUIRED SKILLS AND ABILITIES

STANDARDS OF PERFORMANCE 

-Management abilities demonstrated in managing the kitchen effectiveness. 

-Maintaining interpersonal working relationship among all personnel. 

-Oral and written communication skills. 

-Willingness to assume overall responsibility relative to the performance of the kitchen in the absence of the upper management staff, work flexible hours and handle high-pressure deadlines. 

EDUCATION AND EXPERIENCE

EDUCATION, TRAINING, AND EXPERIENCE 

Three to five years’ experience as a sous chef, pastry sous chef, or pastry chef with a 2-year degree in a related field or equivalent work experience required 

Must have high volume (greater than 400 guests) experience in catering, banquet and/or event management. 

Valid health certifications; if required 

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to speak effectively before groups of customers or employees of the organization. 

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.   

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 

COMPUTER SKILLS 

Microsoft office experience preferred.  MICROS or POS system knowledge preferred.   

CERTIFICATES AND LICENSES 

Must be able to obtain and maintain appropriate and applicable licensing. 

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is loud.  There is smoking in the casino, and therefore the environment may be smoky.  The candidate must be able to endure hot and moist conditions.   

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.  Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time.  Candidate is required to reach with hands and arms.   Candidate is required to talk and hear.  The employee may be required to lift up to 50lbs independently and more than 50lbs with assistance.  Specific vision abilities required by this job include close vision.