Pastry Sous Chef

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

1. Assist with special projects as directed by the Executive Pastry Chef to support the efficient operation of the culinary division.
2. Communicate and work seamlessly with bread baking team
3. Understand all aspects of the pastry/bakery menus developed by the Executive Pastry Chef and how to execute each component including recipes and techniques used.
4. Maximize efficiency in all areas of production and execute proper time management during shifts
5. Performs all duties in compliance with all safety standards health standards all internal policies and procedures and in compliance with the Colorado Limited Gaming Act.
6. Maintains alertness for performance of all responsibilities and a general awareness of pastry operations at all times. Keeps their supervisor informed of any concerns regarding the quality selection and variety of all pastry items.
7. Maintains and ensures that recipes flavor profiles quality appearance and production time frames are adhered to for all menu/food items being produced to maintain consistency.
8. Responsible for food preparation storing and service delivery to customers in their establishment.
9. Assist with food inventory tracking to ensure staff have all food items needed for production. Includes keeping records of quantity of supplies ordered and estimated time of shipment arrivals.
10. Responsible for cleanliness organization and preparedness of immediate work space and adjacent areas.
11. Communicate with the oncoming and outgoing shifts and relay information to coworkers.
12. Maintains acceptable attendance record and arrives in the designated kitchen at scheduled time in proper uniform and ready to work.
13. Understand the exceptional quality of product expected by Chamonix and how to edit products that are not to this standard.
14. Properly train educate and direct new bakery team members as needed.
15. Maximize efficiency in all areas of production and execute proper time management during shifts.
16. Work in a thoughtful manner when executing any and all tasks
17. Act with integrity honesty and knowledge to promote the culture values and mission of Chamonix.
18. Contribute to create a culture and work environment based on respect; providing opportunities for staff to learn grow and develop their abilities.

QUALIFICATION REQUIREMENTS: Demonstrated culinary experience. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience problem solving organizing and prioritizing work.

EDUCATION AND/OR EXPERIENCE: Three 3 years of pastry experience preferably in a management or leadership role.

LANGUAGE SKILLS: Demonstrated effective and diplomatic oral and written communication skills using English. Ability to read and effectively present detailed information both verbally and in written form to managers and employees.

CERTIFICATES LICENSES REGISTRATIONS: Food Handlers License or equivalent. Successful completion of Bloodborne Pathogens and hazardous material training.

OTHER SKILLS/ABILITIES: Capable of working well in a team environment. Strong interpersonal skills a commitment to excellence positive attitude and a desire to learn. Ability to work cleanly and efficiently paying close attention to details. Possess excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications.

COMPENSATION AND BENEFIS:

$56485 based on experience

Full House Resorts offers all fulltime employees and eligible family members a comprehensive and valuable benefits program that includes medical dental vision life disability FSA 401k retirement plan which includes a matching contribution after one 1 year of service a generous paid time off program free transportation from Colorado Springs Woodland Park and Pueblo free local gym membership tuition reimbursement fabulous resort perks and more.