Description

The primary responsibility of the Assistant Chef - Pastry is to supervise, delegate and work hands-on in all pastry production for the property outlets. The Assistant Chef - Pastry will work with, train and direct kitchen pastry personnel to ensure high quality of pastry foods, timeliness in food service and the highest levels of safety and sanitation.

• Responsible for the preparation and production of pastry / dessert menus, development and execution of recipes for all pastries done on property.
• Exemplary baking and pastry skills and knowledge
• Exceedingly proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques
• Knowledge of bread structure, dough hydration and lamination process
• Knowledge of European classic pastry styles and techniques
• Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills.
• Ensure the recipes that have been created are being executed correctly and maintain the highest levels of quality control using fresh and seasonally appropriate ingredients.
• Create and plan menu items restaurant operations, special events, retail operations.
• Have strong product and pastry techniques knowledge of current trends in the culinary industry.
• Responsible for daily inventory, production schedules needed for daily pastry production.
• Have a genuine desire to lead the team in producing high quality products.
• Completes all paperwork in accordance with Pennsylvania Gaming Control Board and approved Wind Creek standards.
• Assists in the interviewing process as directed by Executive – Sous Chef
• Assists in the evaluation for line level staff including pastry and culinary as directed by Executive – Sous Chef
• Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same.
• Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed.
• Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments.
• Work on actual project or service to help achieve the objectives of the department.
• Evaluate information to render an opinion or take action based on that information that will impact the department or function.
• Focus on achieving the goals or objectives of the department.
• Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality.
• Develop a working knowledge of all PGCB rules, regulations and Internal Controls applicable to your position.
• Must read and understand the Wind Creek Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.

• 18 years of age, proof of authorization/eligibility to work in the United States.
• High School diploma or equivalent.
• Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form.
• Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts.
• Maintain a professional, neat and well-groomed appearance adhering to Wind Creek appearance standards.
• Maintain consistent adherence to the Wind Creek customer service standards.
• Must be able to work varied shifts, including weekends and holidays.

• Minimum of 3 years of experience in a managerial / pastry chef position of an upscale and/or high volume foodservice establishment.
• Degree or certification from an accredited culinary program preferred.
• Must have or be able to obtain a ServSafe certificate. 
• Must possess knowledge of all aspects of pastry production, to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty / wedding cakes.
• Must have experience is cost controls, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc.

• Physical ability to access all areas of the property.
• Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
• Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines.
• Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned.
• Ability to work with others, communicate well, receive direction; review your own work.
• Maintain a positive attitude toward work and interface with guests in a friendly and polite manner.
• Ability to address stressful situations with clients with dignity and the utmost tact and politeness.
• Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives.

Must be able to qualify for, apply for and obtain a Pennsylvania Gaming Control Board license if required.