SUMMARY:

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

  • Interacts effectively with the public and Team Members. Performs excellent customer service at all time.
  • Staffs, trains, evaluates and coordinates all food production from the pastry shop.
  • Provides creative and practical input in dessert and pastry items produced for all restaurant, banquets and special event venues.
  • Complies with all food and beverage health, liquor and safety regulations as well as all federal, state and local applicable laws.
  • Schedules, evaluates and trains Team Members, ensuring staff’s compliance with all customer service standards.
  • Ensures venue floor operations are run in a smooth, efficient manner to ensure customers satisfaction.
  • Ensures all specs in all recipes and food apportionment are met for the production of dessert and pastry items.
  • Assists in the preparation, portioning and garnishment of all dessert and pastry items in all venues.
  • Maintains excellent kitchen hygiene conditions at all times within pastry shop and related production areas.
  • Controls food and labor costs on a continual basis within approved budgetary controls.
  • · Makes recommendations and suggestions in hiring, terminating, suspending counseling.
  • Maintains knowledge of all Federal Health Department regulations and ensures all conditions and standards are met.
  • Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
  • Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Team Members.
  • Provides all Team Members with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.

Pastry Chef

  • Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Team Member relations.
  • Receives payment from food and beverage customers in a prompt and courteous manner.
  • Adheres to established cash control policies and procedures of the Company.
  • Adheres to all cashiering responsibilities.
  • Performs any reasonable request made by management.
  • Maintains a consistent, regular attendance record.

SUPERVISOR RESPONSIBILITIES:

Supervises all Kitchen Team Members. Directly supervises restaurant venue supervisors; indirectly supervises all other venue Team Members.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and EXPERIENCE:

High School diploma or GED required and four to six years previous experience as a chef in a full-service restaurant or hotel, with progressive supervisory experience. Certification preferred.

SPECIAL QUALIFICATIONS:

Strong interpersonal and communication skills required. Three to five years experience in a chef position of a high volume production kitchen. Ability to demonstrate skills in plated deserts, pastries produced from scratch, cake production and decorating. Prior positions must show management of staffs of a minimum of 10 persons and to have worked in a multi-outlet operations. Candidate will need basic knowledge of spreadsheet software as well as knowledge of ordering software.

The qualified candidate will successfully perform for a practical interview of pastry work, computer skills and a demonstration of knowledge of the food industry (ordering, inventory, sanitation, current trends, etc.).

Pastry Chef

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LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job..

While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Team Member frequently is required to stand and walk.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job..

The noise level in the work environment is usually moderate to loud. When on the casino floor, the Team Member will be exposed to a smoke-filled environment.