Executive Pastry Chef

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

• Maintain a consistent high level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels

• Supervises and coordinates activities of cooks and other workers engaged in preparing & cooking food items. Must be a hands-on chef with a passion for food.

• Responsible for the overall direction, coordination & evaluation of team members in their daily activities.

• Carries out supervisory responsibilities in accordance with the company's policies and procedures, adheres to all laws and follows guidelines established by the Food and Beverage Director.

• Interview, hire, train, coach team members, planning, scheduling, assigning, and directing work, appraising performance, counseling, addressing complaints and resolving problems.

• Ensure proper receiving, storage & rotation of food products to comply with health department regulations. Also rotate food products to keep spoilage & waste to a minimum.

• Visually inspect appearances of all food for proper overall presentation to maintain appeal.

• Observes workers engaged in preparing, portioning & garnishing foods to ensure methods of cooking & garnish & sizes of portions are as prescribed.

• Give instructions to cooking team members in fine points of cooking.

• Cooks & carves meats, and prepares dishes, such as sauces, etc.

• Creative cooking skills

• Prepares requisitions for supplies and food items for production in workstations.

• Promotes outstanding guest relations.

• Thorough knowledge of food products, standard, recipes & proper preparation.

• Language skills: ability to read & interpret documents such as safety rules, operating & maintenance instructions, procedures manuals. Ability to write routine reports & to speak effectively to customers and team members. Ability to effectively present information & respond to questions from managers and the public.

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

• Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume.

• Ability to determine cost of skills.

• The team member must frequently lift and/or move up to 50 pounds and occasionally lift/move up to 100 pounds.

• Must be positive, upbeat, professional and a team player

• Maintain cleanliness and sanitation of all back of the house areas

• Keep equipment in proper working order
• • Complete financial analysis and reports as assigned
  • Develop and maintain a positive work environment throughout the back of the steakhouse kitchen areas
  • Communicate and work closely with front of the house management to ensure a quality team member-guest experience
  • Provide adequate training and tools for team members so they may effectively perform necessary job duties
  • Meet the attendance guidelines of the job and adhere to departmental and company policies.
  • Adheres to regulatory, departmental, and company policies in an ethical manner
  • Outstanding example of and a credit to Downstream Casino Resort
  • Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner always. Maintains a professional work environment with supervisors and staff.
  • Attends all necessary training meetings.
  • Assist in other projects, as directed.