SUMMARY:

Responsible for assisting the Executive Pastry Chef with all pastry shop operations, the quality assurance of all finished products of the pastry shop and the supervision of production of all baked goods, desserts, and confections, ensuring all specifications and standards are satisfied.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Assists in the overall management of the pastry shop operations on a continual basis.
• Staffs, trains, evaluates, and coordinates all pastry shop production employees.
• Ensures all specs in all recipes and food apportionment are met.
• Maintains excellent kitchen hygiene conditions at all times.
• Controls food and labor costs on a continual basis within approved budgetary controls.
• Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the Pastry Chef.
• Oversees proper Buffet stocking and rotates products on the dessert bar.
• Oversees Executive Dining Room rotation and stocking.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Works in a clean, sanitary, safe, and organized manner, abiding by all health and safety regulations.
• Experiences, tastes, smells, and observes products to ensure conformance with recipes and specifications.
• Maintains knowledge of all state health department regulations and ensures all conditions and standards are met.
• Coordinates and assists in the preparation, portioning and garnishment of all bakes goods, desserts, and confections.
• Enforces performance standards, policies, and procedures as they relate to pastry shop operations. Ensures smooth and efficient operations on a continual basis.
• Proficient with automated reporting systems including, but not limited to, inventory food cost, scheduling, time and attendance, and labor.
• Promotes highly efficient operation with ability to trouble shoot and report malfunctions of equipment and staff issues.
• Assists in providing all pastry shop employees with proper training and counseling as needed in accordance with policy and procedures.
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

Promotes the following within the department and among all employees:

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
• Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things, in advance of doing them.

SUPERVISORY RESPONSIBILITIES:

Directly supervises the Pastry Cooks 3, Pastry Cooks 2 and the Baker Apprentices.