Executive Pastry Chef Jobs in Grand Ronde, OR (NOW HIRING)

TITLE:

LAST UPDATED:

June 29, 2012

DIVISION:

Guest Services

DEPARTMENT:

Food & Beverage

REPORTS TO:

Executive Chef

FLSA STATUS:

Exempt

COMP LEVEL:

13

Summary:  The Pastry Chef oversees, plans and creates the daily production of the Pastry Kitchen, including training, supervising and actively participating in all the ordering and production to maintain SMGI’s highest standards and quality.

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:

• Produce baked goods including breads, pies, cakes, mousses and Danishes.
• Supervises and trains staff on all products according to recipes and specifications.
• Plans and assigns work and makes recommendations to the Executive Chef.
• Orders supplies and ensures they are properly rotated and stocked
• Prepares displays and products for special events according to BEO’s and in conjunction with the Executive Chef.
• Performs other duties and assignments as needed.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence 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 Regulation Chapter 5.

Supervisory Responsibilities:

• Provides oversight in the training and scheduling of employees assigned to the Pastry Kitchen.
• Carries out supervisory responsibilities in accordance with the organizations’ policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Plans, assigns, and directs work; appraises performance; rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.

Required Knowledge of:

• Principals, practices and methods of baking and pastry production.
• Ability to compute recipes and make adjustments according to volume and/or forecasted trends.
• Principles of safety and sanitation in a bake shop or pastry kitchen environment.
• Demonstrated knowledge of working with equipment needed for producing a high volume of baked goods, included mixers, ovens and ranges as well as a general understanding of daily maintenance and sanitation necessary to keep equipment in sound working order.
• Computer software applications, such as Word, Excel and Outlook.
• Budget preparation, bid and purchasing procedures, and expense control.
• Interpersonal skills using tact and diplomacy.

Required Skill in:

• Planning, coordinating, and preparing products for daily use and special events as required.
• Effectively supervising, leading, and delegating tasks and authority.
• Maintaining equipment in a safe and sanitary condition.
• Operating computer hardware and software.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Certified Executive Pastry Chef (C.E.P.C.) certification and eight years of experience in a high quality, high volume operation or any combination of education and experience that meets the required knowledge and skills at the C.E.P.C. level.
• Supervisory skills in a high volume bake shop or pastry kitchen operation is preferred.
• Serve-Safe and Oregon Health and Food Handler’s Card required or must be obtained within 30 days of beginning work.
• Low Security gaming license issued by the Grand Ronde Gaming Commission.
• Must be at least 18 years of age.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed primarily in a kitchen environment, with occasional exposure to outside environments with varying temperatures and possible adverse weather conditions, and/or in gaming environments with loud noise and possible exposure tobacco smoke.
• Work is subject to standing, sitting, walking, bending, reaching, kneeling, and lifting up to 50 pounds.

Equipment and Tools Utilized:

• Equipment utilized includes standard kitchen equipment, plus large mixers and ovens designed for high production environments.