GENERAL SUMMARY
Assists the Pastry Chef in overseeing the operations and activities of the culinary team engaged in preparing and baking foods in the Pastry Shop. Prepares bread, rolls, muffins, biscuits, and dessert items according to recipe and decorates plates, cakes, tarts, petit fours, and etc.
CORE SCOPE OF POSITION
- 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.
STYLE SERVICE COMMITTMENT
All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!
LEADERSHIP
- 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.
INTERACTION
- Interacts with guests and peer groups.
SUPERVISION
- Leads one or more team members in the performance of a variety of tasks that are often complex.
Required Skills
** 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.
Required Experience
** 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.