Pastry Chef

Kalispel Tribe•Airway Heights, WA

4d•Onsite

About The Position

Supervise and coordinate the production of desserts, confections, breads, fancy pastries, ice creams and holiday garnishes. Supports the presentation and setup for banquet service and REB. This position is responsible in assisting the Executive Banquet Chef with the overall management of the Bakery functions. Prepare all pastries and desserts items for the buffet, banquets and restaurants according to standard recipes. Supervise all pastry staff including hiring, training, coaching, and discipline. Scheduling appropriate number of team members according to daily needs, banquet functions and weekly forecast. Ensure proper storage of all pastry items chilled, frozen and hot to maintain freshness according to our Q&A guidelines. Ensures all recipe books are complete, accurate and updated. Assists with ongoing development and regular scheduled training for all bakery team members. Test new products and recipes as trends and business levels dictate. Responsible for setting food specifications. Ensuring quality and menu specifications through accurate recipe adherence and use of standard operating procedures as set forth by INHS. Review food and labor costs of the all food operations with the Executive Banquet Chef. Attend scheduled meetings. Attend seminars when necessary to improve professional or personal development. Coordinates small ware needs with Chief Steward and assists preparing requisitions. Continually reviews kitchen operations for improvements in the food production areas to ensure standards and keep waste in line. Observes workers engaged in preparing and portioning foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed by recipe. Gives instructions to all baker personnel in finer points of pastry preparation, as well as providing training. Ensure control and protection of company assets. Monitors and ensures all FDA guidelines are met. Maintains food and labor cost to meet or exceed budgeted percentages. Assists in preparation of annual budgets. Available and willing to work any changes in hours deemed necessary for business levels. Responsible for maintaining a consistent, regular good attendance record. May be required to be a panelist for the Internal Review Hearings. Ensures that highest possible standards of guest satisfaction and Team Member relations are maintained and carried out in a fair and equitable manner conducive to that goal.

Requirements

Five years related experience and/or training; or equivalent combination of education and experience.
Five years supervisory experience required.
Pastry sous chef level or higher.
Diverse baking and pastry skills and high volume experience necessary.
Must be computer literate with working knowledge of Microsoft programs and other computer software.
Diverse cooking skills within a multiple venue high volume resort property necessary.
Ability to work with mathematical concepts related to food and labor costing.
Ability to establish procedures for the effective implementation of the Executive Banquet Chef’s directives.
Prepare complex reports, correspondence, charts, layouts, forms, handbooks, memoranda and other information and instructions.
Ability to analyze and solve complex management problems having non-standard solutions.
Ability to maintain effective working relationships with all levels of the organization and the public.
Communication liaison between all departments within the culinary division and all other departments in the Resort.
Skill in solving practical problems and dealing with situations where only limited standardization exists.
Excellent organizational, communication, motivation, and leadership skills.
Knowledge of principles and practices of general business administration including personnel practices.
Skills in assessing operation, program, staffing and fiscal needs.
Skill in identifying and resolving administrative problems under pressure conditions.
Ability to obtain and maintain a Tribal Gaming License.
Washington State Food Handler Permit within 14 days of start date.
Available and willing to work nights, weekends and holidays as required.

Nice To Haves

Direct experience in an organizational development role strongly preferred.

Responsibilities

Supervise and coordinate the production of desserts, confections, breads, fancy pastries, ice creams and holiday garnishes.
Supports the presentation and setup for banquet service and REB.
Assisting the Executive Banquet Chef with the overall management of the Bakery functions.
Prepare all pastries and desserts items for the buffet, banquets and restaurants according to standard recipes.
Supervise all pastry staff including hiring, training, coaching, and discipline.
Scheduling appropriate number of team members according to daily needs, banquet functions and weekly forecast.
Ensure proper storage of all pastry items chilled, frozen and hot to maintain freshness according to our Q&A guidelines.
Ensures all recipe books are complete, accurate and updated.
Assists with ongoing development and regular scheduled training for all bakery team members.
Test new products and recipes as trends and business levels dictate.
Responsible for setting food specifications.
Ensuring quality and menu specifications through accurate recipe adherence and use of standard operating procedures as set forth by INHS.
Review food and labor costs of the all food operations with the Executive Banquet Chef.
Attend scheduled meetings.
Attend seminars when necessary to improve professional or personal development.
Coordinates small ware needs with Chief Steward and assists preparing requisitions.
Continually reviews kitchen operations for improvements in the food production areas to ensure standards and keep waste in line.
Observes workers engaged in preparing and portioning foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed by recipe.
Gives instructions to all baker personnel in finer points of pastry preparation, as well as providing training.
Ensure control and protection of company assets.
Monitors and ensures all FDA guidelines are met.
Maintains food and labor cost to meet or exceed budgeted percentages.
Assists in preparation of annual budgets.
Available and willing to work any changes in hours deemed necessary for business levels.
Responsible for maintaining a consistent, regular good attendance record.
May be required to be a panelist for the Internal Review Hearings.
Ensures that highest possible standards of guest satisfaction and Team Member relations are maintained and carried out in a fair and equitable manner conducive to that goal.