CHEF - PASTRY

POSITION SUMMARY:
Under the direction of the Executive Sous, the incumbent is fully responsible for the daily preparation of the pastries, cakes and other desserts.

ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
*Coordinates and supervises the daily workload and activities in the pastry areas.
*Confirms with the Executive Sous Chef in pastry department matters.
*Plans production schedule.
*Adheres to all company and department policies and all food and beverage requisitions and procedures.
*Maintains bake shop in a clean and sanitary manner in accordance with local and state health departmentcodes.
*Ensures the bake shop operates within established guidelines in respect of food and beverage labor costs.
*Communicates with staff on all pertinent issues and needs.
*Promotes positive customer relations; handles customer complaints.
*Promotes positive public/employee relations at all times.
*Maintains a clean, safe, hazard-free work environment within area of responsibility.
*Responsible for cleaning and sanitizing work and public spaces.
*Other duties as assigned.
*Develops food and beverage menus and concepts that can best attract gaming guests.
*Mentor and develop the food and beverage department by: managing work allocation, training, problemresolution, performance evaluation and the building of an effective and efficient team dynamic.
*Responsible for hiring, retaining, motivating, evaluating and direct food, and beverage staff, ensuring employeesreceive adequate guidance and resources to accomplish established objectives.
*Performs all other duties as assigned and adheres to all Indiana Gaming Regulations and Departmental StandardOperating Procedures.

NON-ESSENTIAL JOB FUNCTIONS
*Attend seminars when needed.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)
High school diploma or GED as well as Culinary Arts degree preferred with six (6) to ten (10) years of food production experience preferred.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):
*Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission.
*Must successfully pass background check.
*Must successfully pass drug screening.
*Must be twenty-one (21) years of age.
*Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
*Proof of authorization/eligibility to work in the United States.
*Must be flexible schedule including nights, weekends, holidays with the understanding days off will fluctuate.
*Proficient in MS Office Computer applications.
*Ability to sustain a high level of confidentiality and professionalism.
*Must be able to address stressful situation with guests with dignity and the utmost tact and politeness.

KNOWLEDGE OF:
*Pertinent federal, state, and local laws, codes, and regulations.
*Standard safety and sanitation practices for food and beverage service.
*Food, food product, food preparation, etc.
*Standard safety and sanitation practices for food and beverage service.
*Complete understanding of kitchen operations.
*Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:
*Present an image of excitement, enthusiasm, and outgoing personality, while being able to project aprofessional appearance.
*Communicate clearly and concisely, both orally and in writing.
*Be flexible to work varying shifts and time schedules as needed.
*Deliver programs which create a service level of excellence for internal and external guests.
*Communicate effectively with all levels of team members and outside contacts.
*Act professionally with a constantly changing internal and external environment.
*Monitor and control cash flow and security of assets.
*Link scheduling to customer flow.
*Observe and direct actions of subordinates monitor all activity within the dining room and to inspect andmaintain areas for which responsible.
* Use all tools associated with the position including but not limited to knives, slicers, and choppers.
* Review and comprehend recipes and other necessary documentation.
* Inspect quality of all food items.

The above information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of team members assigned to this job. The Team Member understands that employment with the Company is at-will and that no express and/or implied contract of employment exists unless it is in writing and signed by the Department Head. The Team Member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.