Pastry Chef - Banquets (Horseshoe LV)
Pastry Chef - Banquets (Horseshoe LV)
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Job Description
Essential Job Functions
- Reporting Directly to The Executive Chef The Banquet Chef provides overall supervision of Banquet operations and supports The Executive Chef in ensuring profitability and efficiency.
- Inspires others with a clear direction by understanding and demonstrating a high level of commitment and energy in all endeavors.
- Consistently demonstrates superior customer service skills and acts as a positive role model for all employees.
- Conveys positive energy and enthusiasm focusing on the guest interaction. Continuously improves service by evaluating service breakdowns using guest feedback data and behavior.
- Communicates service breakdowns and team plans in buzz sessions and facilitates opportunityseeking meetings to consistently involve all team members in service improvements.
- Immediately addresses service breakdowns and follows up to ensure guest satisfaction. Keeps team well informed of property promotions and events.
- Develops highly skilled successful employees sets realistic and measurable service standards and holds employees accountable for meeting them.
- Clearly communicates and enforces company expectations including Code of Commitment policies procedures department goals and business strategy.
- Addresses employee performance issues coaches for improvement and provides ongoing feedback.
- Uses EOS data to improve the workplace listens and responds to employees recognizes and rewards individual and team performance.
- Consistently follows company policies procedures and industry regulations maintains accurate and uptodate employee records and completes performance reviews timely.
- Takes personal responsibility for creating an atmosphere of commitment to internal guests needs.
- Maintains standards set by the Executive Chef in the preparation and presentation of food items.
- Implements quality portion and garnishing so as to maintain food costs as set by the Executive Chef.
- Implementing and maintaining sanitation standards as set forth in the City and State Health Department Codes.
- Ordering of food items for merchandising in sufficient qualities to sustain operational needs.
- Implements the in house training program as directed by the Executive Chef.
- Evaluates food service personnel in the Banquet department in accordance with personnel guidelines.
- Performs all other related and compatible duties as assigned.
Education and Work Experience
- Graduate from a culinary school preferred.
- Four to six years food production area experience required.
Physical Mental and Environmental Demands
Must be able to work independently.
Must be able to sit stand or walk for long periods of time (4 hours).
Must be able to respond calmly and make rational decisions when handling employee conflicts.
Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift and carry up to 50 lbs.; and have the ability to push pull reach bend twist stoop and kneel.
Respond to visual and aural cues.
Must have the manual dexterity to operate a computer and other necessary office equipment.
Must be able to tolerate areas containing dust loud noises and bright lights.
Must be able to work varied shifts weekends and holidays as needed.
Ability to simultaneously manage several projects and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
Ability to speak distinctly and persuasively.
Must be able to read write speak and understand English.
Employment Type
Full-Time
