Bakery - Assistant Pastry Chef

Valley View Casino & Hotel•Valley Center, CA

23d

About The Position

Assist in supervising the overall bakery operation in assigned kitchen, including directing team members in their daily job functions and in their appropriate assigned areas. Assist in the supervision and work of the pastry operation to include: the preparation and production of all pastry, bread and dessert items ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results.

Requirements

All team members are obligated to support and uphold the Valley View Casino & Hotel’s Standards of Excellence as outlined in the Team Member Guide to Success.
Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Must be able to successfully pass applicable auditions or skill testing and a drug screening test.
While performing the duties of this job, the Team Member is exposed to second hand tobacco smoke, moving mechanical parts and fumes or airborne particles.
The Casino is open 24 hours per day, seven (7) days per week; therefore, you must be flexible to work any and all shifts.
Clear vision (close, distant, color, peripheral, and depth perception) is needed for navigating office and casino environments, reading and reviewing reports and policies, operating data processing equipment and other essential job functions.
While performing the duties of this job, the Team Member is regularly required to talk and hear.
The Team Member is occasionally required to use hands, fingers to manipulate, handle, or feel.
The Team Member is frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
The Team Member must frequently lift and/or move up to 50 pounds.

Responsibilities

Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.
Assist in the training of Team Members on preparation of quick breads, yeast breads, laminated doughs, entremets, small pastries and plated desserts, specialty cakes, cookies and pies as determined by the Executive Pastry Chef.
Oversee and implement new items that will be made for all Food and Beverage outlets.
Perform daily inventory and ordering to par and business levels. Specific monitoring and proper ordering, rotation and utilization of all high-cost perishable items.
Respond and assist with all internal and external guest requests through email, phone calls and accommodating any last minute requests for amenities and cake orders.
Serves as a key communication link between the Executive Pastry Chef and the bakery team, ensuring that production goals, standards, and expectations are clearly understood and executed.
Ensure that all recipes are current and updated to reflect menus in the various outlets. Ensure that all recipes are organized and efficiently arranged in the proper books for team members to use.
Help direct and actively participate with team members to ensure all a la carte dessert orders and amenity orders are received and directed to correct station. Monitor all finished products for quality and quantity by checking all finished set functions at the end of the day. Properly label items and ensure all items are present. Ensure all products are attractively garnished, fresh and appealing to the eye.
Ensure that all items are correctly labeled and delivered to the correct area or restaurants in a timely manner.
Ensure that all food items are prepared and served according to the Pastry Chef’s standards, specifications, and recipes. Assist in preparation and maintenance by checking production lists for correctness by cross referencing with Eos.
Coordinate daily with the Stewarding department to ensure that the area is being properly cleaned. Communicate with Stewards as to cleaning specific areas of the bakery that need to be done each day such as exhaust hoods, ovens, proofers, fan guards, walk-in refrigerators, interior and exterior of ovens, freezer floors, refrigerator curtains, door seals and oven racks and upright racks.
Ensure proper storage of all food, and rotation, labeling and dating of all products. Ensure that all items are gone through daily. Complete a daily log book to indicate current quantities of product on hand each day from outside vendors (Westgin Bakery, Dolce Italia, etc). Ensure that any spoilage and/or shortages of product are reported and correct credits are received.
Adhere to control procedures for food costs, labor cost and food quality. Assist in inventory and month end procedures. Ensure that all dead stock items are correctly utilized and coordinate with Team Members to reduce all dead stock items.
Ensure pastry operation meets all Health Department requirements for sanitation including proper rotation of food and daily cleaning of walk- ins, proofers, ovens, mixers, a and refrigerators. Ensure that proper temperatures of walk-ins and freezers are maintained. Ensure that all Steritech inspections are followed up on and that correct sanitation guidelines are adhered to.
Responsible for conducting all responsibilities in a professional and ethical manner.
Responsible for maintaining a consistent, regular attendance record.
Supervises any Team Member(s) under span of control.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a nonbiased outcome.