Assistant Executive Pastry Chef

San Manuel - Highland, CA

Full-time - Mid Level

Highland, CA

About the position

Under the direction of the Executive Pastry Chef, the Assistant Executive Pastry Chef will play a crucial role in directing, assisting, and training all sous chefs, lead bakers, and bakers in the production and preparation of baked products, baking methods, and ingredients as established by the Food & Beverage/Culinary Management teams. This position is responsible for ensuring the quality of the final product served to guests and maintaining all food, equipment, and kitchens in accordance with health codes and casino standards. The Assistant Executive Pastry Chef is expected to foster a positive, team-oriented, and accommodating attitude towards guests (both internal and external), fellow team members, and management. The Assistant Executive Pastry Chef will complete production records, forecast production needs, and maintain order guides for the department. They will assist with daily food purchase orders and prepare weekly inventory reports for the Executive Pastry Chef, ensuring that ordering is controlled efficiently to minimize waste, overstocking, and general clutter. Regular training and communication with bakery personnel are essential, and the Assistant Executive Pastry Chef will hold meetings with team members, leads, and chefs as necessary to ensure everyone is informed and trained. In addition to managing daily bakery operations, including ordering, compliance, employee engagement, scheduling, staffing, and disciplinary actions, the Assistant Executive Pastry Chef will ensure that special events, banquets, and venue specials are organized and executed in consultation with the Executive Pastry Chef. They will oversee quality assurance checks for all property venues, community centers, and tribal entities, ensuring that operational standards for pastries and baked goods preparation are followed. The Assistant Executive Pastry Chef will also verify all recipes used by the team, communicate any revisions to the Executive Pastry Chef, and train team members on the use of various scales and basic kitchen math. The role includes notifying supervisors of any concerns, discrepancies, accidents, and violations, attending all safety meetings, and performing other duties as assigned to support the efficient operation of the department. The Assistant Executive Pastry Chef will carry out supervisory responsibilities in accordance with the enterprise's policies and applicable laws, which include interviewing, hiring, and training employees, planning and assigning work, evaluating performance, and addressing complaints.

Responsibilities

• Direct, assist, and train all sous chefs, lead bakers, and bakers in the production and preparation of baked products.
• Complete production records, forecast production, and maintain order guides for the department.
• Assist with daily food purchase orders requisition and prepare weekly inventory reports for the Executive Pastry Chef.
• Ensure all bakery personnel are trained and informed regularly, holding meetings as needed.
• Maintain sanitation, safety, and food quality standards in daily bakery operations.
• Manage daily operations including ordering, compliance, employee engagement, scheduling, staffing, and disciplinary actions.
• Organize and execute special events, banquets, and venue specials in consultation with the Executive Pastry Chef.
• Oversee quality assurance checks for all property venues and community centers.
• Verify all recipes used by the team and communicate any revisions to the Executive Pastry Chef.
• Train team members on the use of different types of scales and basic kitchen math.
• Notify supervisor of concerns, discrepancies, accidents, and violations, and attend all safety meetings.
• Perform other duties as assigned to support the efficient operation of the department.

Requirements

• Associates Degree in Baking and Pastry required.
• Bachelor's Degree in Baking and Pastry preferred.
• Minimum three (3) years of supervisory experience in a full-service bakery required.
• Minimum four (4) years' experience working in high-volume baking or production baking in a full-service baking establishment or food service establishment required.
• Knowledge and ability to perform basic and advanced baking methods and products (cakes, breads, fine pastries, cookies, mousses, chocolates, special order cakes, etc.).
• Ability to use standard baking production equipment.
• Good basic mathematical, organizational, and communication skills.
• Ability to motivate the baking team to ensure quality and production of all baked products are up to set standards.

Nice-to-haves

• Baking and Pastry Degree highly preferred.
• Experience in a casino or high-volume food service environment.

Benefits

• Reasonable accommodations in compliance with applicable law.
• Opportunities for growth and development within the company.