Lead Pastry Cook

French Lick Resort•Sahuarita, AZ

50d•Onsite

About The Position

Under direct supervision of the Pastry Chef, prepares bakery and pastry goods sheet for the assigned area. Delegating tasks/jobs to prep cooks, pastry cooks. Firm understanding of menus or prep sheets, advanced knowledge of basic culinary techniques and methods. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Requirements

High School Diploma or GED plus three years recent experience as a baker or pastry cook; at least one year of supervisory experience as a bakery or pastry lead or equivalent combination of experience and education.
Must be able to obtain a Food Handlers Card.
Must be at least 18 years of age or older.
No felony, theft or stealing convictions.
Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license and to include the following:
Knowledge of kitchen equipment, utensils, tools and machinery.
Knowledge of safe practices in a kitchen working environment.
Ability to communicate, read, and writes clearly in basic English.
Ability to create and maintain daily prep sheets and logs.
Ability to demonstrate outstanding guest service at all times.
Ability to work in a busy, fast paced environment.
Ability to perform in a professional appearance and manner.
Ability to be organized and coordinate tasks amongst team members and subordinates.
Ability to safely use and administer cleaning equipment and supplies.
Ability to prepare and produce a variety of food.
Knowledge of food preparation and presentation methods, techniques, and quality standards.
Knowledge of basic foods and there uses.
Knowledge of all food safety regulations.
Ability to teach culinary methods, techniques and principles to pastry cooks in clear manner.
Ability to clearly communicate to all levels of management.

Responsibilities

Cooks and prepares a variety of foods, quantities, styles, according to the menu and demand of the business.
Use and learns proper knife skills, cooking and baking techniques, methods and terminology.
Understands and follows standardized recipes when preparing all foods for all food venues and outlets.
Clearly communicates with Pastry Chefs and subordinate team members.
Maintains and communicate with Room Pastry Chefs the foods/products needed to ensure safe par levels and proper stock levels.
Maintains daily tracking logs.
Delegates assigned tasks to the pastry cooks.
Responsible for maintaining a clean, organized and sanitized work area all while following all tribal, city, state and federal health/food safety regulations and codes.
Responsible for making sure that all areas of their assigned venue/outlet/kitchen are taken care of and all assigned duties are completed.
Ensuring that all venues are completely ready to open by designated time set by management.
Responsible for all food/storage areas (refrigeration, freezer, and dry storage) are kept clean, organized, labeled and dated.
Responsible for all equipment, tools, floors, work stations and food prep areas are kept clean and organized; as well as free from all clutter, trash and non-approved items.
Works according to established procedures of the Casino.
Responsible for being able to communicate well with team members while maintaining a positive and professional work environment.
Contributes to a team effort and accomplishing all tasks.
Performs other duties as required.