Pastry Sous Chef chez Casino Del Sol

Job Description

Position:                   Pastry Sous Chef

Department:             Food and Beverage

Job Summary:        Oversees the entire production of pastries, breads, sweets, ice cream, fillings, and toppings, including their design, creation, execution, and presentation in the absence of the Executive Pastry Chef; assists with production and management at other times.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Assists with creating items that feature fresh, seasonally appropriate ingredients.
2. Assists with creating innovative desserts that are delicious and pair well with items on current food and wine menus.
3. Assists with planning menu items with the highest quality ingredients while keeping costs within budgetary restrictions.
4. Ensures that in-house recipes are executed correctly and quality control measures are being adhered to daily.
5. Maintains product and service quality standards by conducting ongoing evaluations.
6. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
7. Ensures implementation, enforcement, and adherence to all policies and procedures.
8. Assists with oversight of the ordering inventory for the dessert menu along with items featured in other menus.
9. Assists with maintaining appropriate staffing levels consistent with business needs, including preparation of work schedules.
10. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
11. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
12. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
13. Develops and conducts staff training programs; ensures all team members receive on-going training for the menus created on an on-going basis.
14. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
15. Develops a ‘team” atmosphere with team members and takes a pro-active leadership role.
16. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
17. Assists with preparation of short and long-term strategic plans for the future growth of the business and team members. 
18. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. 
19. Keeps abreast of techniques, preparations, ingredients and any other topics related to the area of desserts in the culinary industry.
20. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Working knowledge of all measuring devices, mixing strategies, and equipment associated with preparing such items as pastries, breads, sweets, ice cream, fillings, and toppings.
2. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
3. Knowledge of applicable food and beverage related regulations as well as Sol Casinos internal controls, policies, and procedures.
4. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
5. Skill in working courteously with the public as well as developing and maintaining strong working relationships.
6. Excellent organizational, planning, and time management skills.
7. Excellent communication and interpersonal skills.
8. Ability to exercise independent judgment and be fiscally prudent.
9. Ability to inspire the other departmental team members to provide the highest levels of guest service.
10. Ability to perform mathematical computations pertaining to the position. 
11. Ability to work in a fast paced and sometimes stressful environment.
12. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods.
13. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
14. Ability to stoop, bend, walk, reach objects above shoulder height, and use hands.

Minimum Qualifications:

1. High school or General Equivalency Diploma AND culinary degree AND two (2) years experience as a Pastry Sous Chef in a comparable hospitality environment, with progressive supervisory experience.
2. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
3. Must either possess or obtain a valid food handler’s certificate and be ServSafe certified within three (3) months of employment.
4. Must be able to work any shift, weekends, holidays, and special events, as needed.
5. Must have employment eligibility in the U.S.
6. Must be able to obtain, maintain, and retain a valid non-gaming license.

Preferred Qualifications:

1. Bilingual (English/Spanish).