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Job Title:   Baker
Part Time

Participate in the activities of Pastry Shop employees; engage in preparing pastries and breads; to include breads, laminated doughs, sponges, cookie doughs, brownies and all production associated with; according to approved formulas, sanitation standards and Event Order needs. 

·          Ability to plan production for the Pastry Department according to the needs of the Hotel/Casino in the absence of the Executive Pastry Chef/ Pastry Sous Chef
·          Supplies approved recipes to staff
·          Demonstrates proper time organizational skills
·          Assists the staff using the proper methods of production as approved by the Executive Pastry Chef
·          Produces Centerpieces(when requested) in a timely manner, utilizing Chocolate, Pastillage, Sugar, Dead Dough and the like
·          Training in proper usage, maintaining and cleaning of all pastry equipment
·          Oversees that all supplies and requisitioned product/ equipment are properly stored, in a timely manner
·          Maintains production records
·          Participates in the production of all items in the pastry shop
·          Is capable of producing all of the items needed to maintain the pastry shop mise en place levels
·          Maintain pastry shop in a clean and organized manner following proper sanitation guidelines and trains staff to do likewise
·          Properly stores ingredients for further use
·          Produces advanced wedding and other specialty cakes when requested
·          Accepts new methods and is able to reproduce continuously and consistently
·          Performs all other duties as assigned

 Minimum of 3 years hands on pastry shop experience in a fast paced, high quality Hotel environment.
                Must be able to:     
·          Speak and write clearly and have excellent communicative skills
·          Understand written instructions/ diagrams, various scales and measuring equipment, work for yourself and work unsupervised
·          Be able to convert formulas, follow production lists
·          Identify incorrect products and adjust recipe or utilize other products
·          Deal with interruptions
·          Work overtime if necessary
·          Lift and move materials of different weights and sizes
·          Plate desserts as needed by other departments
·          Pass a written and practical exam
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