The First Baker ensures a successful link between the Pastry Chef and the Bakery. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the Bakery including inventories, set-up, preparation, food quality, breakdown, and sanitation. The First Baker is accountable for ensuring all Tribal and Casino policies, procedures, and recipes are followed consistently. He/she is responsible for documenting communicating with the Pastry Chef in regards to variances, exceptions, and maintenance issues. The First Baker is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Supervised by the Pastry Chef.

Supervises the bakers and any personnel as assigned.

1. Provide leadership to area of responsibility

2. Ensures all food is prepared fresh and is of the highest quality utilizing approved standardized recipes.

3. Strictly adheres to all recipes, methods and instructions from supervisors.

4. Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members to increase their current productivity.

5. Arrives on-time in clean uniform and consistently exceeds appearance standards.

6. Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus

7. Facilitates daily stand ups meetings to ensure that property communications are understood.

8. Timely completion of computer assisted training as required.

9. Responsible for mise-en-place and food service for production area.

10.Consistently checks food handling and storage procedures while training team member to do the same.

11.Assists Pastry Chef in adjusting daily requisitions to reflect trends and forecasts.

12.Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved

13.Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, proper labeling of all food items, proper storage of all food items and proper removal/disposal of leftover items.

14.Actively participates in daily stand up meetings with team members to ensure communication and daily expectations.

15.Responsible to assist with inventory and ordering of all food items.

16.Reconciliation of items upon receipt

17.Assists Pastry Chef in adhering to budget constraints in regards, to labor, product, and equipment.

18.Performs other duties as assigned my management.

1. Strong knowledge of all pastry competencies

2. Comprehensive knowledge of principles and formulas concerning starches, fats, sugars, liquids, eggs, and flavorings.

3. Ability to prepare and train others in show-pieces

4. 2 years of experience in high volume hotel/restaurant or food service capacity in the production of pastries, desserts and baked goods.

5. 1 year of experience in a bakery/pastry supervisory position

6. 2 years of culinary experience (may be combined with formal culinary training)

7. Ability to read, write and communicate with team members.

8. Ability to follow standard recipes and convert quantities mathematically

9. Ability to taste all foods and to assure correct preparation.

10. Demonstrate a sense of urgency.

11. High School Diploma or Equivalent

12. Culinary School 2-4 year degree or Foreign Equivalency preferred

13. Must complete New Mexico Indian Health Food Handlers course.

Must be able to successfully pass a Background Investigation.