Pastry Chef - Banquets (Horseshoe LV)

Essential Job Functions

• Reporting Directly to The Executive Chef, The Banquet Chef provides overall supervision of Banquet operations and supports The Executive Chef in ensuring profitability and efficiency.
• Inspires others with a clear direction by understanding and demonstrating a high level of commitment and energy in all endeavors. 
• Consistently demonstrates superior customer service skills and acts as a positive role model for all employees. 
• Conveys positive energy and enthusiasm focusing on the guest interaction.   Continuously improves service by evaluating service breakdowns using guest feedback, data and behavior.
• Communicates service breakdowns and team plans in buzz sessions and facilitates opportunity-seeking meetings to consistently involve all team members in service improvements. 
• Immediately addresses service breakdowns and follows up to ensure guest satisfaction.  Keeps team well informed of property promotions and events. 
• Develops highly skilled, successful employees, sets realistic and measurable service standards and holds employees accountable for meeting them. 
• Clearly communicates and enforces company expectations including Code of Commitment, policies, procedures, department goals and business strategy. 
• Addresses employee performance issues, coaches for improvement and provides ongoing feedback. 
• Uses EOS data to improve the workplace, listens and responds to employees, recognizes and rewards individual and team performance. 
• Consistently follows company policies, procedures and industry regulations, maintains accurate and up-to-date employee records, and completes performance reviews timely.
• Takes personal responsibility for creating an atmosphere of commitment to internal guests needs. 
• Maintains standards set by the Executive Chef in the preparation and presentation of food items.
• Implements quality portion and garnishing so as to maintain food costs, as set by the Executive Chef.
• Implementing and maintaining sanitation standards as set forth in the City and State Health Department Codes.
• Ordering of food items for merchandising in sufficient qualities to sustain operational needs.
• Implements the in house training program as directed by the Executive Chef.
• Evaluates food service personnel in the Banquet department in accordance with personnel guidelines.
• Performs all other related and compatible duties as assigned.

Education and Work Experience

• Graduate from a culinary school, preferred.
• Four to six years food production area experience required.

 Physical, Mental and Environmental Demands

·         Must be able to work independently.

·         Must be able to sit, stand or walk for long periods of time (4 hours).

·         Must be able to respond calmly and make rational decisions when handling employee conflicts.

·         Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.

·         Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. 

·         Respond to visual and aural cues. 

·         Must have the manual dexterity to operate a computer and other necessary office equipment.  

·         Must be able to tolerate areas containing dust, loud noises and bright lights.

·         Must be able to work varied shifts, weekends and holidays as needed.

·         Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. 

·         Ability to speak distinctly and persuasively. 

·         Must be able to read, write, speak, and understand English.