Job Description

Position Summary:

The Pastry Sous Chef deals with the day-to-day business and upcoming banquet events. This position develops concepts and cost to maintain growth for the company and the employees. The Pastry Chef sets standards and objectives for each outlet, and coordinates events, creates dishes, and prepares a specialty of desserts, pastries, and baked foods. The Pastry Sous Chef reports to Executive Chef.

Essential Functions:

• Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Effectively direct the planning, design, coordination, and organizational phases of all food production for restaurant and banquet operations.
• Effectively communicate with department leaders in the food services, beverage and related support and operating departments.
• Ensure food quality and food safety measures are executed while maintaining food costs at targeted levels.
• Assist in department selection, hiring, training, standards and procedures, evaluating and scheduling processes.
• Continually evaluate and document the performance of all bakery positions.
• Oversee and operate capital budgeting process, including day-to-day forecasting of revenue,
• associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
• Effectively handle guest recovery and Team Member issues with appropriate documentation and follow-up.
• Continually evaluate equipment, stock levels, labor, and business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
• Ensure the bakery team is properly trained and developed. Establish presentation techniques and quality standards.
• Demonstrate a comprehensive knowledge of products offered including wine and spirits, food recipes, prices, presentation, internal control procedures and all Company, as well as department, policies.
• Ensure all operations follow safety and health guidelines in accordance with all public health and sanitation regulations.

Required Qualifications:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Three (3) years Food & Beverage supervisory experience.
• High School Diploma or equivalent required.
• Ability to handle a flexible schedule to work weekends, holidays and all shifts.
• Ability to delegate, empower and evaluate hourly Team Members to achieve desired objectives with minimal supervision.
• Must be familiar with a variety of the field's concepts, practices, and procedures.
• Ability to rely on experience and judgment to plan and accomplish goals.
• Sound judgment and decision-making ability, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted.
• Ability to work in a fast-paced environment and make quick judgment decisions.
• Must be at least 21 years of age.
• Must be able to obtain a Graton Gaming Commission License during the pre-employment process and maintain a gaming license while employed.
• Possess or obtain a California Food Handler's Certification.

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