Culinary Manager Jobs in Grand Ronde, OR (NOW HIRING)

TITLE:

LAST UPDATED:

May 2, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Pastry Chef

FLSA STATUS:

Non-Exempt

COMP LEVEL:

5

Summary: Responsible for preparation of desserts and other baked goods according to established recipes although a certain degree of creativity and latitude is expected. Ensures pastry quality and guest satisfaction. Familiar with a variety of the field’s concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. May be expected to lead and direct the work of others.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Reads menus to estimate food requirements and submits food order requests to purchasing or procures food from storage.
• Maintains general list of supplies necessary to produce products.
• Measures and mixes ingredients according to recipe to prepare desserts or other baked goods.
• Schedules daily production of all non-decorated products and baked goods.
• Observes and tests foods being prepared by tasting, smelling and piercing to determine that it is cooked properly; takes internal temperatures of food dishes if appropriate.
• Bakes S.M.C. Branded Recipe bread, rolls, cakes, and pastry.
• Provides quality control of all products.
• Cuts desserts, portions on serving plates, adds sauces and garnishes to fill orders.
• Sorts production area orders out at start of day.
• Expedites products out of the kitchen to the front.
• Enforces and monitors stock rotation in showcases, coolers, and freezers.
• Schedules all production of baked goods.
• Tracks wage cost percentages within production departments.
• Trains all baker’s assistants.
• Maintains team cohesion and morale.
• Keeps remote baking team aware that guest service is the goal!
• Ensures timely and efficient completion of all local production.
• Lists and manages sales.
• Creates menu specials.
• Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.
• Keeps production areas tidy, equipment cleaned, and prepared for use.
• Maintains a “Clean As You Go” work area.
• Provides inventory of baking supplies.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence (SOE) by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

Required Knowledge of:

• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of safe food handing and safe work practices.
• Tools, materials, and equipment used in food preparation and processing.
• Computer hardware and software applications.

Required Skill in:

• Preparing food and food products.
• Reading and following recipes.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest service.
• Monitoring and providing guest
• Working safely.
• Operating computer hardware and software applications.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Certified baker from an accredited culinary school or at least one (1) year of related experience in a baking environment or equivalent combination of education, experience and/or training.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler’s Certificate.
• Must be at least 18 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel and reach.

Equipment and Tools Utilized:

• Equipment utilized includes personal computer, standard office equipment, hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephones and two-way radios.