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Job Title:   Sous Chef - Bake Shop
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Borgata
313604
Full Time
Food & Beverage

JOB DESCRIPTION:

JOB DESCRIPTION AND RESPONSIBLITIES: 

The Pastry Sous Chef is to assist the Executive Pastry Chef and Assistant Executive Pastry Chef in handling all aspects of the kitchen operation to maintain and develop high quality food, and acts as a liaison between the pastry shop, catering & banquets and the hotel. All duties are to be performed in accordance with departmental and MGM Resorts policies, practices, and procedures.

Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques.

Assist Executive & Assistant Executive Pastry Chef, Sous Chef, Bakers, Pastry Cooks and Pantry as needed in execution of service.

Conduct training for Sous Chefs, Bakers, Pastry Cooks and Pantry on job responsibilities.

Conduct inventory on a regular basis to ensure proper par levels.

Ensure all products are rotating on a first-in, first-out philosophy.

Identify and safely use all kitchen equipment.

Maintain a solid knowledge, understanding and preparation of all pastry, dessert, and bread items.

Maintain supervisory role in the absence of the Executive or Assistant Executive Pastry Chef.

Ensure food quality is superior and take action to correct any irregularities.

Produce production list to ensure efficient execution of service.

Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.

Strictly adheres to and is in compliance with The Borgata Employee Handbook and Policy and Procedure Manual and insures team members are in compliance with all policy and procedure.

Establishes and maintains the highest sanitation and guest service standards for a clean and fully functioning Borgata.

Conceptualize, develop and implement Pastry Programs.

Follow all health and safety regulations.

Assist Executive & Assistant Executive Pastry Chef in controlling food and labor cost.

Assist Executive & Assistant Executive Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items.

Ensure kitchen equipment is properly maintained and functioning.

Performs all other job related duties as requested.

Communicates and cooperates with stewarding department to assure all cleaning and deep cleaning schedules are followed and deadlines are met.

Works efficiently and accurately in operating mode and has flexibility to work around needs of the business.

Follows, adheres to and is fluent in all company, departmental, local and federal safety guidelines and practices including OSHA .

Follow and maintain documentation according to all HACCP guidelines.

Completes paperwork, daily and weekly reports, menu analysis and ordering products.

Demonstrates strong ability to train of all team members; prepare weekly schedules; employee development and training programs.


JOB REQUIREMENTS:

QUALIFICATIONS:

At least 3 years of experience in a high volume restaurant, production kitchen, or fine dining restaurant, preferably in a hotel/casino environment.

Ability to work without direct supervision.

Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.

Basic mathematical skills, interpersonal service skills and organization skills to plan time effectively.

Excellent customer service skills.

Able to lead and mentor a team.

Have interpersonal skills to deal effectively with all business contacts.

Professional appearance and demeanor.

Work varied shifts, including weekends and holidays.

High school diploma or equivalent.

Able to effectively communicate in English, in both written and oral forms.


 

Preferred: 

Associate's Degree in Food and Beverage and/or course certification from an accredited Culinary Institute, Formal Apprenticeship, or other formal Culinary Training..

Experience in a high volume pastry & baking kitchen and/or pastry experience in a fine dining restaurant.

ServSafe or equivalent certification.

 

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