Potawatomi Hotel & Casino (PH&C), owned by the Forest County Potawatomi tribe, is one of the most comprehensive, state-of-the-art entertainment properties in the Midwest, including slot machines, table games, poker tables, bingo, off-track-betting, a theater, event center, award-winning restaurants, full-service catering, and a luxury hotel, with a variety of business meeting and special occasion venues. In addition to being the premier entertainment destination in the Midwest, PH&C sets the bar high for responsible citizenship through its dedication to charitable giving, responsible gambling, and sustainability.
PH&C operates on growth-oriented Mission, Vision, and Values statements that emphasize providing opportunities, being the premier entertainment destination in the Midwest, and most importantly, acting with integrity in everything that we do. While carrying out the job duties listed below, the Lead Baker contributes to our continued business success by providing unsurpassed guest service, personal and professional dedication to our Mission, Vision, and Values, and demonstrating a high level of integrity and ethical standards.
Principal Duties and Responsibilities (*Essential Functions)
- *Oversee, plan, and assist in all bread and baking production, including but not limited to breads, rolls, specialty items, and breakfast pastries.
- *Lead the baking team to ensure that all food produced is monitored for taste and visual appeal; established portion control measures are followed; and the level of waste is controlled through proper production levels and converted portion guidelines.
- *Communicate departmental objectives to all team members to ensure consistency and commitment to company policies and procedures.
- *Maintain a safe, sanitary, and organized work environment. Ensure that a high level of sanitation is in place at all times and that all team members adhere to established sanitation procedures.
- *Assist in monthly inventory and rotation of stock.
- *Assist in menu development and presentations, including but not limited to establishing recipes, determining cost, and publishing new menu specifications.
- Work closely with Chefs in all venues to ensure consistency and adherence to food guidelines set by each department and the company.
- Assist in training, testing, and coaching other members of the culinary team.
- Work at other venues as assigned, based on business needs.
- Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
- Perform other duties as assigned.
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