Sous Chef - Bakery FT

Table Mountain Casino Resort•Friant, CA

7d•Onsite

About The Position

Under general direction from the Bakery Chef, responsible for maintaining an efficient bake shop operation by preparing hot and cold pastry and dessert items in accordance with production requirements, recipes and established policies and procedures. Ensuring that department standards are met in regards to food quality, presentation and safety. Support Bakery Chef to develop team towards continuous innovation and productivity throughout the Food and Beverage Operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Maintains all food preparation standards in a safe, accident-free environment.

Requirements

High School Diploma or GED is required unless waived by Human Resources Management.
Three (3) years related food service experience in baking pastry and advanced cake decorating required, including two (2) years in a supervisory capacity.
ServSafe certification required.
Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required.
Demonstrated ability to understand cost control methods pertaining to individual menu items.
Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license.
Knowledge of food preparation methods and techniques.
Knowledge of operation of food preparation equipment and machinery.
Knowledge of dessert and baking recipe creation.
Knowledge of operation of holding ovens and baking ovens.
Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
Skill in supervising and managing assigned staff.
Skill in dessert decorating and presentation.
Skill in overseeing the preparation and quality of food.
Ability to work in a busy, fast-paced work environment and to perform in a professional appearance and manner.
Ability to work well under pressure.
Ability to communicate effectively, both verbally and in writing.
Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Ability to maintain confidentiality.
Ability to work independently and meet strict time lines.
Ability to make solid decisions and exercise independent judgment.

Nice To Haves

Associates Degree in Culinary Arts or related field and AFC certification preferred.

Responsibilities

Prepare a wide variety of goods such as cakes, cookies, pies, pastries and breads.
Decorate pastries using different icings, toppings, etc. to ensure the presentation will be beautiful and exciting.
Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.
Ensures production of prep items; checks prep lists and determines what items are needed for the day.
Delegate daily tasks to bakers ensuring tasks are completed efficiently and up to standard.
Sets up workstation according to restaurant guidelines.
Ensures that the proper amounts of baked goods have been prepared in accordance with the production sheets.
Teaches all kitchen employees the skills required of their specific position, including but not limited to, the use and care of the steel, the use of knives and other culinary tools.
Keeps safety and sanitation uppermost in mind.
Supervises the production, preparation and presentation of all dessert foods for the casino food outlets to ensure that a quality, consistent product is produced.
Ensures optimum staffing levels by coordinating the schedules of the staff.
Maintains a safe, orderly and sanitized kitchen.
Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.
Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner.
Achieves financial objectives by monitoring labor and food costs to budgetary requirements.
Ensures food service outlet functions are executed in accordance with gaming, health, sanitation regulations and established policies and procedures.
Informs wait staff of any food shortages well in advance of this occurrence.
Finds a suitable substitute for the menu item if at all possible.
Be instrumental in organizing an efficient flow of production.
Check all daily events, delegate and follow up.
Maintain menus and food quality up to standards.
Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
Directs activities to one or more workers assisting with preparing and serving meals.
Maintains a good communication with co-workers and maintains a positive and professional work environment.
Contributes to a team effort and accomplishes related results as required.
Manage, lead, and monitor the daily production of culinary operation in assigned area.
Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met.
Oversee one or more of the Casino’s restaurants or food outlets and assist in any special events or product preparation.
Oversee product preparation, setup, production and breakdown of catering events as assigned.
Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef.
Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles.
Prepare inventories, requisition supplies, and track delivered products.
Assist in the progression of Team Member career development plans through mentoring and coaching.
Performs other duties as required.