Chef, Pastry (Chocolatier)

POSITION OVERVIEW

The Pastry Chef, Chocolatier is responsible for assisting the Executive Pastry Chef to oversee the Chocolate Room, Banquets, special assignments and all supporting venues and outlets across the resort. This position will be responsible for assisting in creating menus and recipes for the Pastry department and to establish programs for the daily operation of all chocolate and confection goods across F&B outlets and banquets.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Prepare and develop a variety of chocolate goods and confections based on standardized recipes and procedures
• Teach and train the Chocolate team in executing the recipes accurately and efficiently
• Create and execute competition quality chocolate show pieces and intricate amenities as needed following the standard set by the Executive Pastry Chef
• Assist the Executive Pastry Chef and Assistant Executive Pastry Chef with day-to-day operations and supervision of pastry shop members, give constructive criticism and be consistent with all documentation
• Inspect pastry shop items upon completion to ensure they have been prepared correctly and attractively
• Monitor business flow and work with the Executive Pastry Chef, and Assistant Executive Pastry Chef in scheduling team members according to the demand for the department
• Inform the Executive Pastry Chef and Assistant Executive Chef of any customer complaints or disputes
• Work with the Executive Pastry Chef and Assistant Executive Pastry Chef to take appropriate actions to reduce operating cost without affecting the quality of product
• Assist the Executive Pastry Chef and Assistant Executive Pastry Chef to develop and research new recipes and create decorative statuaries, and ornaments for special events, parties, and banquets
• Keep the Executive Pastry Chef and Assistant Executive Chef informed of all pertinent information and any irregularities occurring in the chocolate room operation
• Assist with kitchen ordering and maintaining PAR level of products for the Chocolate Room and Pastry Kitchen
• The Pastry Chef, Chocolatier is responsible for supporting the Executive Pastry Chef and Assistant Executive Pastry Chef in all aspects of cost control, completing inventories and food requisitions for the Pastry operation
• Managing and training kitchen staff, supporting the sous chefs and pastry cooks if necessary
• Supervising the production of pastries and desserts for outlets
• Ensuring food quality according to department standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Requires 3 years’ experience in a high volume/high quality luxury pastry production kitchen and familiar with classic and modern techniques
• Need to be able to assist in creating new menus seasonal and occasional
• Must have a record of producing special chocolate amenities and show pieces
• Proficient knowledge in chocolate making, creative and passionate
• A minimum of 3 years in a supervisory role. Banquet and catering pastry training degree is preferred
• A culinary/pastry training degree is preferred, but a not required
• Candidate must have advanced knowledge of chocolate work, sanitation and cost control
• Requires the ability to work efficiently and within a team environment
• Must have basic knowledge of Microsoft Office software

SUPERVISORY RESPONSIBILITIES

The Pastry Chef, Chocolatier overall role is to communicate organizational needs, oversee employee’s performance, provide guidance and support, identify development needs and manage the reciprocal relation between staff and the organization so each is successful.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

$90000 per year - $100000 per year

PAY TRANSPARENCY

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.

SALARY

$90000 per year - $100000 per year