Pastry Chef

Angel of the Winds Casino Resort Bakery Manager

Starting Wage: DOE

At Angel of the Winds, the World's Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and outgoing attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.

Responsibilities

• Create and uphold all Bakery standards, including but not limited to recipe creation, portion control, cooking methods and procedures, quality standards, kitchen rules and operations, and policies and procedures.
• Maintains a clean and sanitary work area including all storage areas, refrigeration, cooking equipment, and other areas as needed in accordance with HACCP guidelines and best practices.
• Manages all product ordering, supply concerns, and product quality verification in partnership with the Purchasing department; complete end-of-month inventory; track and reduce waste.
• Create standardized recipes, order guides, and prep lists for all items; ensure that the Bakery team are all trained on set standards and provide continual feedback and correction as needed.
• Determine production needs of all outlets and ensure needs are met.
• Responsible for hiring, scheduling, training, coaching, and performance reviews of Bakery team.
• Correctly complete all required paperwork per company procedures.
• Attends all mandatory department, casino and/or training meetings.
• Follows all department and casino policies, procedures, and regulations as required.
• Ensures compliance with Tribal, State, Federal, and NIGC regulations.
• Work nights, weekends and holidays as required.
• Performs other duties as assigned.

Qualifications

• Exceptional guest service skills required.
• Must be customer service oriented and have excellent verbal and written communication skills.
• At least 4 years of experience as a Pastry Chef in a high-volume production setting centered on scratch preparation and preferably in a multi-venue operation.
• A creative mind who is innovative, able to keep up with trends, willing to understand and cater to the local clientele, and always seeking change and improvement.
• Someone who excels working both autonomously and in collaboration with others; a self-driven individual with passion for their craft.
• Comfortable with all levels of service; fine dining, casual, quick service, grab-and-go, as well as banquets and catering.
• Well versed knowledge and skill in all forms of baking and pastry, including but not limited to laminated doughs, yeast breads, cakes and cake decorating, fine pastries, ice cream/gelato, donuts, and plated desserts.
• Knowledge of commercial baking equipment, including but not limited to combi ovens, dough sheeters, planetary mixers, blast chillers, ice cream/gelato machines, and fryers.
• Ability to work in a challenging environment dealing with sensitive issues and maintain confidentiality with strong attention to detail and excellent problem solving, organizational, and time management skills.
• Ability to maintain professional, courteous, and effective working relationships with all levels of the organization and outside business contacts.
• Basic math skills which include the ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Certificates, Licenses, Regulations

• Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency.
• Must have a valid Washington State Driver License.
• Must be able to obtain and maintain a Washington State Health Card (Food Worker Card).

Physical Demands and Work Environment

Constantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.