Pastry Sous Chef

Ameristar Casino Resort Spa St. Charles•St. Charles, MO

10d

About The Position

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. ESSENTIAL FUNCTIONS (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Execute and share all Food and Beverage Dept. Policies and Procedures. Ability to remember, recite and promote the variety of menu items and recipe specifications. Requires reading and math skill for recipes and measurements. Communicate effectively both verbally and in writing to provide clear direction to team members. Assign and instruct team members in details of work. Observe performance and encourage improvement. Monitor level of workload and make staffing adjustments accordingly. Responsible for creating a clean, healthy environment where team members can learn and develop their skills. Interview and hire quality kitchen team members. Administer corrective counseling actions regarding all kitchen team members job performance Sufficient manual dexterity of hand in order to use knives and kitchen tools. Ability to operate kitchen equipment including steam kettle, bread slicer, mixers, ovens, roll divider, pie dough puncher, and knives/tools. Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a cart/rack weighing a maximum of 100 lbs. at a continuous schedule. Ability to work with small, delicate and sensitive knives requiring fine finger dexterity. Direct and actively participate with staff to complete all job assignments. Knowledge of Pastry Department operations, to include appropriate staffing levels, equipment and production process. Trains the staff, to include preparation of creams, icings, mousses, sauces, fillings, doughs and batters used in the production of pastry products. Help control all food specifications: taste, appearance, presentation, portion control and quality. Perform tastings to ensure quality products of new and old items, making sure all specifications are met. Serve as a role model. Always conduct oneself in a manner that reflects a positive professional image. Must have basic computer skills for ordering, memos, etc. Must be able to perform scheduling functions meeting the needs of the department while achieving labor objectives. Maintain a budgeted food cost. Evaluate job performance and assist in annual reviews of all pastry team members. Must be able to execute inventory and ordering of food products. Ensure employee safety and sanitation procedures.

Requirements

Minimum one year in a culinary operation as a Pastry Chef or Asst. Pastry Chef.
Culinary Education required.
Demonstrates strong working knowledge of culinary operations
Demonstrates knowledge of sanitation specifications
Demonstrates strong coaching and leadership skills
Demonstrates the ability to take initiative and work with little follow-up
Able to successfully complete a ServeSafe training class or other classes required by the State of Missouri.
Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment and other jurisdictions
Must successfully pass background check
Must successfully pass an alcohol and drug screening
Must be 21 years of age

Responsibilities

Execute and share all Food and Beverage Dept. Policies and Procedures.
Ability to remember, recite and promote the variety of menu items and recipe specifications.
Requires reading and math skill for recipes and measurements.
Communicate effectively both verbally and in writing to provide clear direction to team members.
Assign and instruct team members in details of work.
Observe performance and encourage improvement.
Monitor level of workload and make staffing adjustments accordingly.
Responsible for creating a clean, healthy environment where team members can learn and develop their skills.
Interview and hire quality kitchen team members.
Administer corrective counseling actions regarding all kitchen team members job performance
Sufficient manual dexterity of hand in order to use knives and kitchen tools.
Ability to operate kitchen equipment including steam kettle, bread slicer, mixers, ovens, roll divider, pie dough puncher, and knives/tools.
Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a cart/rack weighing a maximum of 100 lbs. at a continuous schedule.
Ability to work with small, delicate and sensitive knives requiring fine finger dexterity.
Direct and actively participate with staff to complete all job assignments.
Knowledge of Pastry Department operations, to include appropriate staffing levels, equipment and production process.
Trains the staff, to include preparation of creams, icings, mousses, sauces, fillings, doughs and batters used in the production of pastry products.
Help control all food specifications: taste, appearance, presentation, portion control and quality.
Perform tastings to ensure quality products of new and old items, making sure all specifications are met.
Serve as a role model.
Always conduct oneself in a manner that reflects a positive professional image.
Must have basic computer skills for ordering, memos, etc.
Must be able to perform scheduling functions meeting the needs of the department while achieving labor objectives.
Maintain a budgeted food cost.
Evaluate job performance and assist in annual reviews of all pastry team members.
Must be able to execute inventory and ordering of food products.
Ensure employee safety and sanitation procedures.