Cook - Pastry III

ESSENTIAL DUTIES AND RESPONSIBILITIES 

• Ensuring that pastries are prepared for all outlets. Product control.
• Develop and implement all Bally's  Shreveport Guest Satisfaction Standards to all guests and all fellow employees.
• Create a positive guest employee experience.
• Answer questions, take responsibility to get answers and anticipate our guests' needs and problems. Execution of all food production as determined by the Sous Chef through production sheets. Practice a "clean as you go" work ethic and utilize proper food handling techniques: i.e., wearing plastic gloves, proper uniform including hat and clean kitchen towels.
• Other duties may be assigned.

SUPERVISORY RESPONSIBILITIES  

Directly supervises one employee in the Food Department.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS   

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE  

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS  

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS  

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY 

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear, and taste or smell.  The employee frequently is required to use hands to finger, handle, or feel.  The employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to high, precarious places.  The employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.  The noise level in the work environment is usually moderate. Must be able to work in a smoking environment