Pastry Chef

WIND CREEK CHICAGO SOUTHLAND - East Hazel Crest, IL

Full-time - Mid Level

East Hazel Crest, IL

About the position

The Chef Pastry is responsible for overseeing all pastry production at Wind Creek Chicago Southland, ensuring high-quality pastry foods and compliance with safety and sanitation standards. This role involves training and directing kitchen personnel, developing pastry menus, and maintaining quality control while fostering a positive work environment.

Responsibilities

• Supervise and delegate tasks in all pastry production for the property outlets.
• Train, develop, and evaluate kitchen pastry personnel on equipment use and techniques.
• Ensure recipes are executed correctly and maintain quality control using fresh ingredients.
• Create and plan menu items for restaurant operations and special events.
• Manage daily inventory and production schedules for pastry production.
• Lead the team in producing high-quality pastry products.
• Complete paperwork in accordance with IL Gaming Control Board and Wind Creek standards.
• Assist in the interviewing and evaluation process of kitchen staff as directed.
• Enforce department and company policies and procedures.
• Provide expertise and advice based on gathered information.
• Arrange timelines for task completion and meet deadlines.
• Evaluate schedules related to assignments while maintaining service quality.
• Understand and comply with the Wind Creek Compulsive and Problem Gambling Plan.
• Promote teamwork, performance feedback, and employee satisfaction.

Requirements

• High School diploma or GED required.
• Bachelor's Degree in a related field and two years of supervisory experience required, or four years of management experience, or three years of supervisory experience with Wind Creek Hospitality required.
• Must have or be able to obtain a Serv-Safe certificate.
• Knowledge of all aspects of pastry production including pastries, breads, sweets, and cake design.
• Proficiency in a wide range of pastry techniques including cake decorating and chocolate work.
• Demonstrated ability to innovate and create new pastry recipes and designs.
• Experience in cost controls, budgeting, inventory management, and staff management.

Nice-to-haves

• Experience in a fast-paced culinary environment.
• Ability to work odd hours including nights, weekends, and holidays.

Benefits

• Health insurance coverage.
• Paid holidays and vacation time.
• Employee discounts on services and products.