• Assists the Pastry Chef in overseeing the operations and activities of the culinary team engaged in preparing and baking foods in the Pastry Shop; ensures efficient and profitable food service.
• Prepares bread, rolls, muffins, biscuits, and dessert items according to recipe.
• Tempers products; fruit reductions, chocolates, frostings, and pate a choux.
• Decorates plates, cakes, tarts, petit fours, etc
• Ensures the proper rotation and storage of specialty items and reports any abuse to Management.
• Ensures all health regulations are maintained to prevent food borne illnesses.
• Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking.
• Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
• Confers with Pastry Chef and reviews advance menus to determine amounts, types, and methods for preparing baked goods to be served.
• Checks par levels to determine variety and quantity of products required.
• Checks production schedules to determine the variety and quantity of goods to bake.
• Maintains open communication with colleagues and team members to meet department goals.
• Complies with applicable governmental laws and regulations.
• Follows company and departmental policies and standard operating procedures.
• Performs other duties as assigned.

• Is a role model of the Viejas’s service culture.
• Leads by example and creates strong morale and engagement in his/her team.
• Communicates company and departmental goals and fosters open communication across the department.
• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.

• Interacts with guests and peer groups.

• Leads one or more team members in the performance of a variety of tasks that are often complex.

KNOWLEDGE AND SKILLS

• Good verbal, written and communication skills.
• Bilingual in Spanish preferred.
• Knowledge of tempering products; fruit reductions, chocolates, frostings, and pate a choux.
• Knowledge of and the ability to decorate plates, cakes, tarts, petit fours, and etc.
• Knowledge of food safety issues; heating, cooling, storage, shelf life, and rotation.
• Thorough knowledge of all pastry related food equipment.
• Knowledge of cost control methods, including purchasing, menu planning and menu costing.
• Working knowledge of computers, including Microsoft Outlook, Word, and Excel.
• Knowledge of Lawson System preferred.
• Ability to work in a fast- paced, high stress work environment.
• Must be dependable, timely and have high attention to detail.
• Must be flexible to work different shifts, evenings, weekends, and holidays.

EDUCATION/CERTIFICATION

• High school diploma or general education degree (GED) required.
• Food Handler’s Card must be obtained before commencing duties.

EXPERIENCE

• 3 to 5 years related experience and/or training; or equivalent combination of education and experience.
• Supervisory experience required.