Pastry Chef

Description

Job Overview

The primary responsibility of the Chef Pastry is to supervise, delegate, and work hands-on in all pastry production for the property outlets. The Chef - Pastry will work with, train, and direct kitchen pastry personnel to ensure high-quality pastry foods, timeliness in food service, and the highest levels of safety and sanitation. All duties are to be performed in accordance with departmental and Wind Creek Chicago LLC (“Wind Creek”) policies, practices, and procedures.

Purpose

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focusing on our guests. The resulting creation of wealth will grow opportunities for all.

Duties And Responsibilities

• Responsible for the preparation and production of pastry/dessert menus, and development and execution of recipes for all pastries done on property.
• Trains, develops and evaluates personnel on the proper use of standard kitchen equipment and tools, techniques, and skills.
• Ensure the recipes that have been created are being executed correctly and maintain the highest levels of quality control using fresh and seasonally appropriate ingredients.
• Create and plan menu items restaurant operations, special events, retail operations.
• Have strong product and pastry techniques knowledge of current trends in the culinary industry.
• Responsible for daily inventory, and production schedules needed for daily pastry production.
• Have a genuine desire to lead the team in producing high-quality products.
• Completes all paperwork in accordance with IL Gaming Control Board and approved Wind Creek standards.
• Assists in the interviewing process as directed by the Room Chef & Sous Chef
• Assists in the evaluation of line-level staff including pastry and culinary as directed by Room Chef
• Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same.
• Render advice, and provide expertise or judgment based on information gathered, studied, analyzed, or reviewed.
• Arrange a timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments.
• Work on actual projects or services to help achieve the objectives of the department.
• Evaluate information to render an opinion or take action based on that information that will impact the department or function.
• Focus on achieving the goals or objectives of the department.
• Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
• Must read and understand the Wind Creek Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, and collective bargaining agreements.
• Other duties and responsibilities as assigned

Job Requirements (Please Ensure You Meet The Listed Requirements Prior To Applying)

• High School diploma or GED– required
• Bachelor’s Degree in Related Field AND two (2) years Supervisory experience– required
  • OR Four (4) years’ experience in a management position– required
  • OR Three (3) years’ experience in a Supervisory position with Wind Creek Hospitality– required
• Must have or be able to obtain a Serv-Safe certificate. 
• Must possess knowledge of all aspects of pastry production, to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty / wedding cakes.
• Proficiency in a wide range of pastry techniques, including cake decorating, chocolate work, and bread making.
• Demonstrated ability to innovate and create new pastry recipes and designs.
• Strong focus on precision and attention to detail in all aspects of pastry preparation and presentation.
• Must have experience is cost controls, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.
• Physical ability to access all areas of the property.
• Ability to withstand prolonged standing, stretching, bending, and kneeling without restriction, work indoors, and outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, and cigarette smoke.
• Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
• Ability to work with others, communicate well, receive direction; review your own work.
• Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
• Ability to address stressful situations with clients with dignity and the utmost tact and politeness.
• Must be able to work with others, communicate well, and receive direction when needed to achieve department goals and objectives.
• Willing to work odd and irregular hours including nights, weekends, and holidays
• Willing to travel and participate in training as recommended or required
• Must have a Class III Gaming License (or the ability to obtain and maintain a license) issued by the IGB as a requirement for this position
• Must have willingness and ability to work in a smoke/secondary smoke environment

• Pay range - $52,600.00 - $71,800.00 (The base pay will depend factors such as experience level and skillset.),
• Voluntary full-time benefit offerings include the following - group medical, dental, vision, and life insurance as well as access to a flexible spending account (FSA) option. We also offer Employee Assistant Program (EAP), paid time off, 401K with matching, shift differential, and discretionary quarterly bonuses.