Conduct training for Bakers and Helpers on job responsibilities
Ensure all requisitions are processed properly and placed in designated area
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Maintain a solid menu knowledge and attention to detail with plate presentation
Assist in decorating of cakes and pastries
Ensure all products are rotating on a first-in, first-out philosophy
Prepare all dishes following recipes and yield guides
Maintain solid knowledge of all food products
Properly labels and dates all products to ensure safekeeping and sanitation
Apply basic knife skills required for preparation
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Maintain complete knowledge of correct maintenance and use of equipment
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
Complete opening duties: set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Executive Chef of any supplies that need to be requisitioned for the days tasks; transport supplies from the Storeroom and stock in designated areas; start prep work on items needed for the day
Inform the Executive Chef of any shortages before the item runs out
Maintain proper storage procedures as specified by Health Department and Hotel requirements
Minimize waste and maintain controls to attain forecasted food cost
Inform the Executive Chef of any excess items that can be utilized in daily specials or elsewhere
Assist Helpers and Chefs as needed in execution of production
Work as a team, assisting helpers and chefs needs and inquiries
Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees; disinfect and sanitize cutting boards and worktables
Transport empty, dirty pots and pans to the pot wash station
Direct and assist Stewards in order to make clean-up a more efficient process
Breakdown work station and complete closing duties: return all food items to the proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins, shelves; return all unused and clean utensils/equipment to the specified locations; ice down hot items from the steam table, so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift
Review status of work and follow-up actions required with the Executive Chef before leaving
Coach employees and managers regarding performance issues and professional development when necessary
Other duties as necessary
Qualifications:
Required:
At least three years of pastry experience
One plus year of experience in a training/supervisory role
Working knowledge of basic equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment
Working knowledge of health, safety and sanitation procedures
Working knowledge of weights and measures
Professional appearance and demeanor
Strong strategic planning, project management skills, and superior decision-making while managing multiple priorities
Demonstrated ability to work in a fast-paced and stressful environment, maintaining a proper mental attitude to deal effectively with guests, management, and employees
Strong analytical, communication and creative thinking skills
Ability to maintain confidential information
Professional appearance and demeanor
Ability to work a flexible schedule including weekends and holidays
Preferred:
F&B experience in a luxury gaming resort
Formal culinary training from an accredited institution
