Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,200.00 - $99,600.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
This position is available at a prominent resort casino known for its exceptional food and beverage operations, aiming to deliver outstanding culinary experiences to its guests. The establishment blends luxury, entertainment, and hospitality to create a memorable environment for visitors. The resort operates multiple dining venues and prioritizes quality, creativity, safety, and guest satisfaction within all its culinary departments. As part of its commitment to excellence, the resort emphasizes professional development and maintaining high standards in food preparation, presentation, and safety protocols.
The role is for an Executive Pastry Chef, a leadership position that reports to the Director of... Show More
The role is for an Executive Pastry Chef, a leadership position that reports to the Director of... Show More
Job Requirements
- High school diploma or associates of arts degree in culinary arts from an accredited institution
- Seven years progressive management experience in executive pastry chef role
- Working knowledge of extensive cooking techniques and food styles including baking, fine dining desserts, off and on-site catering and mass production cooking techniques
- ServSafe certification
- Excellent interpersonal, guest service, leadership, communication verbal and written, analytical, decision-making, computer literacy and problem-solving skills
- Demonstrated understanding of cost control methods and ability to analyze profit and loss statements
- Ability to successfully pass a pre-employment drug/alcohol screen
- Ability to pass background investigation
- Ability to obtain and maintain gaming license
Job Qualifications
- Knowledge of operation of ovens and baking ovens
- Knowledge of restaurant operations and food service principles pertaining to desserts
- Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slicers, knives, and dish machines
- Knowledge of budget planning and results of the budget
- Knowledge of principles and practices of public relations and customer service
- Knowledge of computer utilization in marketing/business operations
- Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
- Knowledge of food preparation and presentation methods, techniques, and quality standards
- Knowledge of supplies, equipment, and/or services ordering and inventory control
- Skill in organizing and coordinating
- Skill in cooking and preparing a variety of ethnic desserts and pastries
- Skill in the use of computers, preferably in a PC, Windows-based operating environment
- Ability to plan a variety of menus
- Ability to read, understand, follow, and enforce safety procedures
- Ability to develop and test recipes and/or techniques for food preparation/presentation
- Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments
- Ability to coordinate quality assurance programs in area of specialty
- Ability to plan work schedules and assign duties
- Ability to provide or arrange for training
- Ability to monitor and/or maintain quality control standards
- Ability to communicate effectively in the English language, both verbally and in writing with staff and the public
- Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner
- Ability to work well under pressure
Job Duties
- Manage, lead, and monitor the daily production of pastry and dessert operations
- Consistently enforce and uphold all casino and department policies and procedures and ensure quality standards and processes are met
- Oversee the property pastry and dessert department
- responsible for menu creation and planning for catering and special events
- Responsible for the planning and development of new recipes as well as the consistent presentation of menu items
- Establish guidelines and procedures for ServSafe, safety and sanitation
- Responsible for training and development of pastry and dessert skills to kitchen personnel and succession planning
- Responsible for the scheduling, staffing, evaluating, discipline of kitchen team members
- Meet with guests to resolve guest concerns
- Prepare and present operational reports and prepared materials to senior management and board of directors
- Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage
- Assist in the progression of team member career development plans through mentoring and coaching
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants
- Hire, train, and supervise the work of dessert and pastry production staff and stewarding
- Plan dessert menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors
- Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that desserts and pastry preparation is economical and technically correct
- Conduct regular physical inventories of food supplies and assess projected needs
- order all food and supplies
- Manage the operations, revenue and assets of the pastry kitchen
- Establish, implement and communicate goals, objectives, internal controls, policies and procedures in accordance with strategic plan
- Ensure optimum staffing levels by coordinating the schedules of the cooks and bakers
- Maintain a safe, orderly and sanitized kitchen
- keep kitchen, dish, and storage areas clean and organized
- Instruct employees in methods and procedures, rules and regulations of safety, health and sanitation
- Ensure that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas
- Establish controls to minimize food and supply waste and theft
- Responsible for the profit and loss of the pastry culinary department
- Safeguard all dessert and pastry preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs
- exercise portion control over all items served and assist in establishing menu selling prices
- Cook or directly supervise the cooking of items that require skillful preparation
- Evaluate dessert and pastry products to ensure that quality standards are consistently attained
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quantity and quality of received products
- Improve staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees
- planning, delegating, monitoring, and appraising job tasks and results in a timely manner
- Host regular staff meetings to ensure communication among personnel regarding administrative activities
- Achieve financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements
- Keep leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports
- Contribute to departmental effectiveness by identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations
- recommending options and courses of action
- and implementing directives
- Demonstrate new cooking techniques and equipment to staff
- Supervise cleaning of all kitchen areas
- Ensure the line cooks prepare a variety of desserts in quantities according to the menu and number of patrons to be served
- Maintain good communication with co-workers and maintain a positive and professional work environment
- Contribute to team effort and accomplish related results as required
- Perform other duties as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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