Baker II- FullTime, Main Bakery/Pastry (Harrah's SoCal)

Caesars Entertainment•Valley Center, CA

1d•$23 - $23•Onsite

About The Position

This role prepares all Bakery food orders/products in a timely manner and in accordance with Harrah’s standards and kitchen/outlets guide specifications. Will also maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards. About the role: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Meet expected service delivery times as defined by department’s service standards or as required by receiver of service or goods. Ensure that all food products prepared meet the established specifications and standards prior to being served. Responsible for fast and clean servicing of all Bakery items Accurately scale, prepare, cook, and season all Bakery foods. Ensure the quality and presentation of food products prepared. Prepares pastries, tort, short cakes, Danish, muffins, pies, Banquet desserts for all outlets. Perform all station functions necessary in the Bakery prep and cooking areas. Always provide the highest quality of service to customers and associates. Ensure each order sent out is uniform and consistent. Adhere to kitchen maintenance and sanitation program. Control food production to include proper cooking methods, cooking time and temperature and ensuring sanitation, handling and storage of prepared food and leftovers. Prepare for rush period of work without getting behind. Check workstation and maintain the general cleanliness of the various cook stations throughout kitchen. Keep stock on hand and organizes orders. Fill special orders when requested. Organize workday. Knowledgeable about Harrah’s facilities, promotions, and services Ensure products meet all recipe standards. Maintain portion consistency and food temperatures. Responsible for maintaining proper production levels. Calibrate pH meters, thermometers, and weight/volume measurement scales. Understand local sanitation, health code laws, weights, and measures requirements. Ensure all required logbooks, temperature logs and inventory sheets are maintained and verified. Protect all company assets regarding waste, breakage, and theft. Properly maintain and store company inventory including utensils, knifes, equipment and machinery Share equipment with co-workers. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ability to cooperate and interact effectively with both front and back of house personnel.

Requirements

Knowledge of kitchen sanitation standards and procedures
Basic knowledge of food preparation techniques and presentation
Must have knowledge to operate and maintain all basic kitchen equipment.
Able to attend to multiple priorities simultaneously.
Problem-solving abilities with ability to quickly perform mathematical computations.
Able to handle high stress in the work environment and turn stress into high energy.
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required.
Neat, professional appearance with excellent personal hygiene.
Must be able to work a flexible schedule including weekends, evenings, holidays, and overtime, if required.
Must be able to be on feet for 8-hour shift.
Must be able to stoop, bend, reach, kneel, twist and grasp.
Must be able to have exposure to extreme heat or cold temperatures.
Must be able to respond to visual and aural cues.
Must be able to read, write, speak, and understand English.
Must be physically mobile with reasonable accommodation.
Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart.
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.

Nice To Haves

High school diploma or GED preferred.
Three to five years cooking experience in high volume retail or hotel/casino Bakery operation is preferred.
San Diego County Food Handlers certification required.

Responsibilities

Prepares all Bakery food orders/products in a timely manner and in accordance with Harrah’s standards and kitchen/outlets guide specifications.
Maintain organization, cleanliness and sanitation of work area and equipment in accordance with local USPH standards.
Meet expected service delivery times as defined by department’s service standards or as required by receiver of service or goods.
Ensure that all food products prepared meet the established specifications and standards prior to being served.
Responsible for fast and clean servicing of all Bakery items
Accurately scale, prepare, cook, and season all Bakery foods.
Ensure the quality and presentation of food products prepared.
Prepares pastries, tort, short cakes, Danish, muffins, pies, Banquet desserts for all outlets.
Perform all station functions necessary in the Bakery prep and cooking areas.
Always provide the highest quality of service to customers and associates.
Ensure each order sent out is uniform and consistent.
Adhere to kitchen maintenance and sanitation program.
Control food production to include proper cooking methods, cooking time and temperature and ensuring sanitation, handling and storage of prepared food and leftovers.
Prepare for rush period of work without getting behind.
Check workstation and maintain the general cleanliness of the various cook stations throughout kitchen.
Keep stock on hand and organizes orders.
Fill special orders when requested.
Organize workday.
Knowledgeable about Harrah’s facilities, promotions, and services
Ensure products meet all recipe standards.
Maintain portion consistency and food temperatures.
Responsible for maintaining proper production levels.
Calibrate pH meters, thermometers, and weight/volume measurement scales.
Understand local sanitation, health code laws, weights, and measures requirements.
Ensure all required logbooks, temperature logs and inventory sheets are maintained and verified.
Protect all company assets regarding waste, breakage, and theft.
Properly maintain and store company inventory including utensils, knifes, equipment and machinery
Share equipment with co-workers.
Adhere to regulatory, departmental and company policies/procedures in an ethical manner.
Ability to cooperate and interact effectively with both front and back of house personnel.