Pastry Chef

Management reserves the right to change the essential duties of this position description from time to time as necessary

POSITION OVERVIEW:

This position performs a variety of baking duties that includes being able to plan, prep, set up and provide quality service in all areas of pastry production to include; all types of breads and pastries, accordance with departmental quality standards and specifications, plus strong presentation and display of all pastries.   

This position ensures the confidentiality, security and accuracy of guest’s records, and promotes positive guest and team member relations. Strong written and verbal communication skills are required and outstanding guest service to fellow team members, guests, vendors, etc. is expected. Regular attendance is required, and on occasion, later hours or weekend time may be required with project deadlines and a neat well-groomed professional appearance is essential at all times.   

SUPERVISORY RESPONSIBILITY:

This position does not have any supervisory responsibilities.

ESSENTIAL FUNCTIONS:

The essential function of the Pastry Chef includes but not limited to:

• Prepares all foods to facilitate catering.
• Prepares breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits, and other pastries, including icings and frostings, according to established recipes.
• Spreads or sprinkles a range of various toppings on specialty baked items.
• Shapes dough for cookies, pies, and fancy pastries either by hand or by using dough rollers and cookie cutters.
• Receives ingredients and other supplies from main kitchen and/or pantry as required for daily operations.
• Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and makes adjustments to processes as required.
• Cleans and maintains work areas, utensils, and equipment.
• Ensures adequate supplies are ready at the start of each shift.
• Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities.
• Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Completes production sheets and other records as required.
• May be required to prepare baked goods for special diets.
• Can communicate with all internal customers efficiently {catering, banquets}.
• Ability to follow recipes, to increase or decrease recipes as needed.
• Can season breads and pastries properly.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved. 
• The ability to work closely with standard recipes and presentations in order to maintain quality standards and consistency of product.
• Knowledge in use of bakery equipment and pastry operations.
• Performs other duties as assigned.

EDUCATIONAL REQUIREMENTS:

A Degree in Culinary Arts required and/or a combination of equivalent education and experience will be considered.

SKILL, KNOWLEDGE AND EXPERIENCE REQUIREMENTS:

Must have one (1) year of baking experience required. Must have experience with pastries, rolls and/or other baked goods and six (6) months of experience with food preparation and presentation methods, techniques, and quality standards. Must be able to receive; stock, and/or deliver goods. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials required.

Must know State and County sanitation procedures and will be required to possess a current Washington State Food Handlers Permit, ServeSafe Permit, preferred. Will comply with, all Lucky Eagle Casino & Hotel Policies and Procedures, daily memorandums, chemical labels, and other instructions.  

Must be 18 years or older and have the ability to obtain and retain a Washington State Class II Gaming License; successfully pass a pre-employment drug screen.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position.  

This position requires footwear with non-skid, slip resistant soles that will enable the team member to navigate a kitchen environment safely on floor surfaces commonly found in restaurants (i.e. smooth, wet and greasy restaurant quarry tile).    

While performing the duties of this position, the employee is frequently required to stand; walk; use hands to finger;   handle; feel; or grip objects, stretch and/or reach with hands and arms; stoop; crouch or work in cramped or awkward positions; repetitive motions. This person may regularly lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, depth perception, and ability to adjust to focus.  

ENVIRONMENT:

The environment characteristics described here are representative of those a team member may encounter while performing the essential functions of the position.

Primarily indoors and may be exposed to heavy smoke and fluctuations in temperature while in and around the Casino and/or Hotel. May also, from time-to-time, be exposed to noise from slot machines, customers, music and public announcement system, as is common in a Casino and/or Hotel environment. Lucky Eagle Casino & Hotel operates in a 24/7 environment