BAKE SHOP SHIFT LEAD

Caesars Entertainment Corporation•Stateline, NV

50d

About The Position

Coordinates, leads and directs actual shiftproduction in the Bakery. Guides, instructs, monitors, and coaches all bakersin the correct performance of their assigned duties. Ensures quality sanitationand food safety standards are met and maintained. Ensures quality is met andmaintained.

Requirements

Associate Degree in Culinary Arts or equivalent experience
5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred
Must be able to speak, read, write, and understand English and speak distinctly andpersuasively to others.
Knowledge of general baking principles
Ability to interpret formulas, calculate quantity conversions, and understand productdirections
Ability to communicate effectively at all times with all levels of team members.
Ability to correctly prepare foods for which responsible.
Ability to review and comprehend all necessary documentation.
Ability to use all equipment associated with the position, including but not limited tomixers, sheeter, dough machines, proof boxes.
Ability to work unsupervised.
Must be able to work independently.
Must be able to respond calmly and make rational decisions when handling team memberconflicts.
Ability to uphold and demonstrate the highest level of integrity in all situations andrecognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a creditto Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company anddepartment policies and procedures
Ability to stand and walk for 8 hours
Ability to lift and carry 50 pounds so as to be able to move all necessary stock aroundthe work area.
Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion
Must be able to respond to visual and aural cues
Ability to hear, visually inspect color distinction
Ability to climb a step stool
Must be able to work inside and maneuver throughout the bakery.
Must be able to push or pull food carts weighing up to 450 pounds.
Must be able to lift pans of hot foods and bowls and trays of cold food.
Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks,mixes, oven sheets, and other baking utensils within the bakery.
Ability to frequently tolerate dust
Ability to occasionally tolerate fumes, chemicals and gasses
Must be able to tolerate hot temperatures in excess of 200 degrees and extreme coldtemperatures as low as 10 degrees below zero.
Ability to frequently tolerate high noise levels

Responsibilities

Provides superior customer service, positively effects interactions with external andinternal customers and employees, and has the resiliency to deal with difficultcustomers in all types of business conditions and the ability to workharmoniously with co-workers.
Assists in production of all baked goods in the required volume and in accordance withthe established high quality standards.
Ensures that prescribes formulas and procedures are followed for all items produced onany station during shift.
Orders necessary supplies in proper levels to keep bakery stocked as indicated bycurrent PAR lists, and current menu requirements for Harrah's and Harveys foodoutlets.
Inspects and rotates raw materials to ensure they meet established qualitativestandards.
Maintains the bakery and its equipment in a sanitary and fully operational condition.
Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing theperiodical performance reviews of assigned personnel.
Ensures that prescribed safety policies and procedures are followed and assignedpersonnel receive proper instruction in these policies and procedures.
Demonstrates a good working knowledge of the following specializations: Show Breads,Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking.
Provides input for the instruction and development of assigned personnel
Provides input for scheduling
Maintains correct temperature logs
Participates and guides bakers in the production of International breads, Internationaldesserts, display breads, a variety of advanced doughs, batters and fillings,etc.
Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscaledecorations, including but not limited to Ganache, rolled fondant, marzipan,butter cream and other coatings as requested by guests.
Ensures production runs smoothly, effectively, accurately. Communicates any productionissues to supervisor.