Transportation Construction Inspector
GENERAL SUMMARY
Prepares any and all baked items determined by the Pastry Chef. Maintains the Dessert Station at the buffet and delivers service with enthusiasm and attentiveness to exceed guests’ expectations.
CORE SCOPE OF POSITION
Prepares bread, rolls, muffins, biscuits, and dessert items according to recipe.
Tempers products including fruit reductions, chocolates, frostings, and pate a choux.
Decorates plates, cakes, tarts, petit fours, and other dessert items.
Cleans counters, shelves, glass display cases at the Dessert Station production area as well as guest facing area.
Restocks baked goods not limited to plate ware, utensils and all food items associated with pastry station.
Slices and plates cakes, pies and desserts.
Maintains in-depth knowledge of all baked goods, including ingredients, common allergies, and food terminology.
Able to articulate in-depth the type of desserts including flavors and ingredients, directing them to allergy friendly stations.
Ensures the proper rotation and storage of specialty items and reports any abuse to Pastry Chef.
Ensures all health regulations are maintained to prevent food borne illnesses.
Ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and hygiene standards, including cleanliness and sanitation of work area; food areas clean and presentable; and temperature tracking.
Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
Exhibits intermediate knife handling skills and proper techniques, executing accuracy at an accelerated
Maintains high standards of quality and appearance for all food served.
Understands the need for consistency of product and ensures quality of product being served.
Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained by utilizing First-In-First-Out (FIFO) system.
Ensures all food items are properly covered, dated, and rotated to obtain proper quality control and minimize waste.
Communicates product needs. Alerts Pastry Chef when product levels are low so that new product can be ordered.
Stocks and maintains proper inventory level of baking supplies and ingredients.
Works collaboratively with all Viejas team members to develop and maintain a positive relationship in delivering an unsurpassed experience at all times.
Maintains open communication with colleagues and team members to meet department goals.
Attends and supports all guest service training courses.
May assists with enterprise special events as needed.
Properly greets and engages guests, assists in making a successful dessert selection by inquiring about their personal preferences and suggesting appropriate recommendations.
Provides accurate information to guests inquiring about ingredients or cooking methods.
Checks for guest satisfaction by asking them about their dining experience.
Takes action necessary to ensure guest satisfaction; seeks assistance from the Pastry Chef or Assistant Pastry Chefs when needed.
Follows Viejas guest service standards while performing job duties.
Performs other duties related to pastry cook duties as assigned.
INTERACTION
SUPERVISION
Required Skills
KNOWLEDGE AND SKILLS
Bilingual in Spanish preferred.
Excellent guest service skills
Good verbal, written and communication skills.
Knowledge of tempering products; fruit reductions, chocolates, frostings, and pate a choux.
Knowledge of and the ability to decorate plates, cakes, tarts, petit fours, and etc.
Knowledge of food safety issues; heating, cooling, storage, shelf life, and rotation.
Thorough knowledge of all pastry related food equipment.
Ability to work in a fast- paced, high stress work environment.
Must be dependable, timely and have high attention to detail.
Must be flexible to work different shifts, evenings, weekends, and holidays.
Required Experience
EDUCATION/CERTIFICATION
Requires high school diploma or general education degree (GED).
Food Handler’s Card must be obtained before commencing duties.
EXPERIENCE
KNOWLEDGE AND SKILLS
Bilingual in Spanish preferred.
Excellent guest service skills
Good verbal, written and communication skills.
Knowledge of tempering products; fruit reductions, chocolates, frostings, and pate a choux.
Knowledge of and the ability to decorate plates, cakes, tarts, petit fours, and etc.
Knowledge of food safety issues; heating, cooling, storage, shelf life, and rotation.
Thorough knowledge of all pastry related food equipment.
Ability to work in a fast- paced, high stress work environment.
Must be dependable, timely and have high attention to detail.
Must be flexible to work different shifts, evenings, weekends, and holidays.