GENERAL SUMMARY
The Production Kitchen Executive Pastry Chef is responsible for the effective management of the pastry department, in accordance with PR&C regulations. Establishes project plans and timelines to achieve department goals and objectives. Ensures that work within the department is completed in accordance with departmental procedures. Participates in the development and administration of an annual budget and provides input on the department’s goals and objectives. Mentors subordinate supervisors on effective performance management skills, to ensure the development of a capable workforce. Translates departmental goals and objectives into realistic and measurable performance standards for employees.


FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort and Casino.


KEY RESPONSIBILITIES
• Oversee the production of baked goods and pastries according to departmental recipes and standards.
• Continually develops and updates baked items. Seek opportunities to increase food revenues, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Trains subordinate team members in methodology, equipment, and techniques to create appropriate desserts, pastries and breads. Researches and introduces baked goods and pastries.
• Creates daily, weekly, and long-range production plans & labor schedules for effective and efficient operations.
• Inventory of raw materials and finished goods on a weekly and monthly basis, order raw ingredients and supplies, receive deliveries, and receive orders from internal and external customers.
• Responsible for food preparation, individual costs, quality, quantity inventories and portion control.
• Maintain a high level of safety and sanitation
• Protects the assets of Pechanga Resort & Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems.
• Other duties as assigned

ACCOUNTABILITY:
The F&B Executive Pastry Chef has supervisory responsibilities including departmental hiring, corrective action, team member relation issues, forecasting & budgeting.


________________________________________

QUALIFICATIONS AND GUIDELINES

________________________________________


EXPERIENCE/TRAINING/EDUCATION:High school diploma or general education degree (GED) required; Culinary degree or /and at least 10 years of experience is preferred to successfully perform this job.

COMMUNICATION SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS
• Food Handler’s or equivalent Food safety/health card
• Qualify to obtain a gaming license.


SKILLS/ABILITIES:
• Working knowledge of Microsoft Word, Excel, Outlook and the Internet
• Working knowledge of Kronos or Timeworks
• Working knowledge of Stratton & Warren