Executive Pastry Chef jobs in Gary, IN

Gary, IN FULL_TIME

NON-ESSENTIAL FUNCTIONS:

Qualifications

This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

Additional Details

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain valid licenses / certifications per Federal, State and ERGC Gaming regulations.
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be at least twenty-one (21) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Communicate effectively with all levels of team members and outside contacts.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Link scheduling to customer flow.
• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.