Job Description

DDC - Sahuarita, AZ
Starting Pay
Food & Beverage
Employment Status

Position Summary:
Under direct supervision of the Executive Sous Chef, the Pastry Chef is responsible for creation of pastry and dessert menus as well as all baked goods required for the property. Responsible for creating standardized recipes, controlling food and labor costs, scheduling, management of staff, ordering and procurement of food/product and daily production of all bakery/pastry items for all venues.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:
*  Responsible for daily operations of baking/pastry production and service areas.
*  Supervises, coordinates, and participates in the preparation of specialty desserts, cakes, pastries, chocolates and baked goods.
*  Responsible for quality, cost, waste, and distribution of baked goods/ pastry to all venues.
*  Coordinates new dessert menu introductions including abstract analysis, food costs, recipes, tasting, and training.
*  Order/procurement of all food and nonfood items as needed for assigned areas of responsibility.
*  Ensures proper delegation of all assignments, tasks and job to team members.
*  Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld and that all work areas are safe, clean, and professionally kept.
*  Provides training to staff members, organizes workloads, and directs team members.
*  Creates schedules according to venue and business needs and anticipation.
*  Responsible for maintaining supplies and service ware.
*  Provides exceptional customer service to all guests.
*  Conducts performance evaluations on subordinates for purposes of job performance, counseling, and/or disciplinary action and other supervisory responsibilities.
*  Works with the Food & Beverage Department to make sure that all directives are clearly defined and delivered to staff in a timely fashion.
*  Contributes to a team effort and accomplishes related results as required.
*  Performs other duties as required.

Minimum Qualifications:

Education and Experience:
High school diploma or GED plus 5 years baking/pastry experience with at least two years of bakery/pastry management or four years of lead cook/saucier/Chef de Partie experience; or equivalent combination of experience and education. Must be able to take an assessment test to determine skill level; verbal, written and practical. Casino or resort experience preferred.  Must be able to obtain a Food Handlers card.  Must be 19 years of age or older.  No felony, theft or stealing convictions.   Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license and to include the following:

Knowledge, Abilities, Skills, and Certifications:
*  Extensive knowledge of cookies, petit fours, cakes, and pastries.
*  Knowledge of chocolates and sugars.
*  Must have a high degree of creativity, artistry and innovation.
*  Knowledge of operation of food preparation equipment and machinery.
*  Knowledge of financial reports (General Ledgers, Profit and Loss Statements, Food Cost, etc.).
*  Knowledge of menu creation and costing.
*  Knowledge of trends and techniques in pastry.
*  Knowledge in Microsoft word and Excel.
*  Knowledge of organizational skills.
*  Knowledge of evaluating staff and writing and communicating clearly defined goals and expectations.
*  Understands, can create, & demonstrate the set up of plated desserts.
*  Skilled in how to design and execute custom order cakes.
*  Knowledge of food ordering and procurement.
*  Ability to clearly communicate, read, and write in basic English. 
*  Ability to demonstrate outstanding guest service at all times.
*  Ability to work in a busy, fast paced work environment and to perform in a professional appearance manner.
*  Ability to work well under pressure. 
*  Ability to supervise/manage assigned staff.
*  Ability to be able to successfully handle a multitude of tasks at one time.

Physical Demands:
While performing the duties of this job, the team member regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The team member frequently is required to walk.  The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl.  The team member must occasionally lift and/or move up to 50 pounds.

Work Environment:
Work is generally performed in a Restaurant and Casino setting with exposure to second-hand smoke, high noise level, heat, fumes and steam.  Evenings, graveyards, holidays and/or weekend work will be required. Extended hours and irregular shifts may be required.

Application Instructions

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