Pastry Chef Tournant Citywide-Banquets (Harrahs LV)

The Citywide Banquet Pastry Chef Tournant is responsible for the supervision of kitchen staff in assigned outlets in absence of the Executive Pastry Banquet Chef and creating and fostering a sanitary, productive and team-oriented work environment. This role will provide citywide Banquet culinary support to all properties in the Las Vegas region.

• Ensure quality food product and presentations.
• Teach and develop staff while serving a consistent product with pride.
• Maintains food cost, labor cost and expenses within budget guidelines.
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies.
• Must be able to cook and create new, innovative and imaginative recipes.
• Must be able to react quickly and resolve problems.
• Support and foster loyalty and always conduct business in a professional manner.
• Must be 21 years of age or older
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work prefers a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.
• Minimum of two years’ experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment.
• Must present a neat and professional appearance.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.
• Food Safety Employee Training required
• Nevada Food Handler’s Certification

ADDITIONAL REQUIREMENTS

• Fast paced environment, multiple tasks to be handled under time constraint. Must be able to work flexible hours including evenings, weekends, and holidays as needed.
• Must be willing to support multiple properties and/or departments as needed.
• Ability to simultaneously manage several projects and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• The physical ability to stand and/or walk continuously for duration of shift.
• The physical ability to climb stairs, balance, bend/stoop, and kneel continuously.
• Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner.
• Must be able to maneuver throughout all areas of the property and from property to property either by stairways or escalator.

DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES)

• Banquet pastry cooks/bakers