Assistant Executive Pastry Chef - Bakery (ARIA)

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  • MGM Resorts International

    Assistant Executive Pastry Chef - Bakery (ARIA)

    Company:
    MGM Resorts International

    Location:
    3730 South Las Vegas Boulevard
    Las Vegas
    NV
    89158
    US

    Category:
    Restaurant - Food Service

    Degrees Required:
    Not Specified

    Employment Type:
    Full-Time

    Manages Others:
    No

    Requirements:
     

    Requirements:
    Grade:

    • Provide pastries and baked goods for all Food and Beverage outlets, including but not limited to: Room Service, Employee Dining Room, Pools, Gourmet Grocery and Banquet Events. 
    • Maintain an exceptional production knowledge and attention to detail with decoration and taste quality. 
    • Assist with preparation of weekly work schedules for all pastry personnel in accordance with staffing guidelines and forecasted labor costs, adjusting schedules throughout the week to meet business demands. 
    • Assist Executive Pastry Chef by controlling food and labor cost, as well as purchasing, receiving, purveyor lists and inventory of all kitchen items. 
    • Conduct a frequent walk- through of each pastry area and direct respective personnel to correct any deficiencies. 
    • Ensure all products are rotating on a first-in, first-out philosophy. 
    • Ensure all requisitions are processed properly and placed in designated area. 
    • Maintain a solid knowledge of all food products and skillfully apply culinary techniques. 
    • Check on all ongoing events, staffing, reviewing changes and last minute BEO updates. 
    • Reading and making sure all BEOs are correct and product has been ordered. 
    • Assist Banquet staff with their job functions to ensure optimum service to guests. 
    • Regularly restock all kitchen supplies and food items required for service. 
    • Monitor proper labeling and dating of all products to ensure safekeeping and sanitation. 
    • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 
    • Exhibit a thorough knowledge, understanding and application of all cooking techniques. 
    • Assist the Executive Pastry Chef, Assistant Pastry Chefs, Bakers, and Helpers as needed in execution of production. 
    • Skillfully and knowledgeable work each kitchen stations. 
    • Maintain supervisory role in the absence of the Executive Pastry Chef. 
    • Monitor performance of staff and ensure all procedures are completed to the department standards. 
    • Ensure food quality is superior and takes action to correct any irregularities. 
    • Conduct training for Bakers and Helpers on job responsibilities. 
    • Conduct inventory on a regular basis to ensure proper par levels. 
    • Work as a team, assisting all guests' and employee's needs and inquiries. 
    • Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees. 
    • Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, state and local laws as well as the Culinary Union. 
    • Assist Executive Pastry Chef by establishing goals and objectives that focus on profit, product and people. 
    • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. 
    • Ensure kitchen equipment is property maintained and functioning. 
    • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. 
    • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. 
    • Resolve guest complaints, ensuring guest satisfaction. 
    • Establish the day's priorities with Executive Pastry Chef and assign production and prep task to staff to execute. 
    • Requisition the day's supplies and ensure that they are received and stored correctly. 
    • Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up. 
    • Inspect grooming and attire of staff; rectify any deficiencies. 
    • Check and ensure that all opening duties are completed to standard. 
    • Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 
    • Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 
    • Work on line during service and assist wherever needed. 
    • Be aware of any shortages and make arrangements before the item runs out. 
    • Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. 
    • Maintain proper storage procedures as specified by Health Department and Hotel requirements. 
    • Assist Catering Department with developing special menus for functions; meet with clients as requested. 
    • Review sales and food cost daily. 
    • Minimize waste and maintain controls to attain forecasted food and labor costs. 
    • Ensure that excess items are utilized efficiently. 
    • Monitor and ensure that all closing duties are completed to standard before staff sign out. 
    • Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
    • Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards. 
    • Perform all other job related duties as requested.
       

    Required: 

    • AOS degree or equivalent in baking and pastry from an accredited culinary school. 
    • At least 5 years of baking and pastry experience. 
    • At least 3 years of supervisory related work experience. 
    • At least 3 years of experience as an Assistant Pastry Chef, Pastry Chef or equivalent experience. 
    • Previous experience in labor and food cost control. 
    • Previous experience in high volume production including large banquets and special functions. 
    • Working knowledge of baking and pastry in all areas. 
    • Excel at recipe development and recipe conversion. 
    • Math and computer skills;
    • Excellent customer service skill. 
    • Ability to lead and mentor a team. 
    • Interpersonal skills to deal effectively with all business contacts. 
    • Professional appearance and demeanor. 
    • Work varied shifts, including weekends and holidays. 
    • Working knowledge of Microsoft Word and Excel or similar software. 
    • High School diploma or equivalent. 
    • Able to effectively communicate in English, in both written and oral forms. 
       

    Preferred: 

    • Previous experience managing employees using a Collective Bargaining Agreement. 
    • Previous experience working in a similar resort setting.

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