ASSISTANT PASTRY CHEF

Overview

Responsible for the quality assurance of all finished products of the venues and the supervision of all food productions ensuring all Company specifications and standards are met.

Pearl River Resort Associates are required, on a continual basis to…

Adhere to any and all company and departmental policies, practices and procedures.

Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

Maintain a professional departmental, company and community reputation.

Responsibilities

• Coordinate the culinary workflow of the kitchen operation on a continual basis.
• Possess extensive knowledge of baking recipes, products and decorating methods
• Consistently seek new food and menu ideas and oversee the development of new food and menu creations
• Develops and presents creative “out of the box” dessert selections for special themed events and new outlet menu development.
• Ensures all specs in all recipes and food apportionment are met.
• Responsible for preparing all baked goods for operations, according to department specs and recipes.
• Ensures all final baked goods preparation and storage is in compliance with Company standards.
• Meets with Banquet event clientele for special events requests (weddings, themed parties, etc)
• Controls food and labor costs on a continual basis within approved budget.
• Monitor the staff levels and provide feedback to management on the assigned Associate’s performance and expertise. Assist in determining the appropriate training and/or disciplinary actions required to correct noted deficiencies for the associates within the department.
• Knowledge of all State Health Department regulations and ensures all conditions and standards are met. Maintains excellent kitchen hygiene conditions at all times.
• Inspect the kitchen equipment making sure of its cleanliness and proper working order.
• Communicate with management on all issues or problems.
• Oversee and supervise the quality and quantity of the prepared food to avoid waste
• Assists in the preparation, portioning and garnishment of all foods.
• Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Associates.
• Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Associate relations.
• Leads by setting a positive example to all Associates.
• Mentors the line level pastry staff on artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production and finishing skills.
• Responsible for maintaining a consistent, regular attendance record.

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.

SUPERVISORY RESPONSIBILITIES:  

Directly supervises the daily activities of all bake shop staff on assigned shift. 

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include interviewing, hiring, and training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; 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.

AGE and GAMING:

21 years of age or above

Gaming property – Must be able to obtain and maintain a gaming license issued by the Choctaw Gaming Commission.

EDUCATION and/or EXPERIENCE:

High School diploma or GED is required. Three (3) years of technical school or equivalent is required in bakeshop/pastry operations.  Seven (3) years’ experience in all phases of restaurant and hotel baking and pastry work, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production and finishing skills are required.   An equivalent combination of related restaurant experience and/or education may be accepted in lieu of a formal degree.

TESTING:

Cooking Practical will be required during interview.

SPECIAL QUALIFICATIONS:

Must be Serv-Safe certified or certifiable with-in 180 days.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions and correspondence.  Ability to write basic instructions and correspondence.  Ability to effectively present information in one-on-one and small group situations.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.  Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to apply commonsense reasoning to a variety of situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by the Associate to successfully perform the essential functions of this job.

Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and standing/walking 90% of the shift.  Perform position responsibilities and/or essential functions on slippery or wet surfaces.  Work with hazardous chemicals. Must be able to work while wearing latex, vinyl, or rubber gloves.  Bending, stooping and stretching of arms during assigned shift.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate.  When on the casino floor, the noise level increases to loud.  When on the casino floor or other designated areas may be subjected to tobacco smoke. 

Due to the unpredictable nature of the hospitality/entertainment industry, Associates must be able to work varying-schedules to reflect the business needs of the property.