Pastry Chef Tournant

The Pastry Chef Tournant is responsible for supervising and guiding all bake shop employees and assisting in the completion of all orders. The Chef Tournant is accountable for the entire shop in the Executive Chef's absence.

• Must be 21 years of age or older   

• Work requires a minimum of five years’ baking experience (must include exposure to all facets of the field, i.e., breads, candy, chocolates, pastry and cakes).               
• Work requires a minimum of 2 years’ supervisory experience.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Nevada Food Handler’s Certification
• Servsafe Food Handler

ADDITIONAL REQUIREMENTS

• Loud, fast paced environment, multiple tasks to be handled under time constraint. 
• Must be able to lift a minimum of 40lbs.  
• Must be able to handle a heavy business volume in a timely manner.

• Ensure that all product preparation is done in accordance with set procedures and meet quality standards.

• Assist the Executive Pastry Chef to ensure the bake shop always meets hotel and state health standards for food preparation.

• Reviews of all orders submitted to the bakery and inform the staff of requested products and time frames.

• Prepare special show pieces made of sugar, chocolate, etc. produced in the bake shop for presentation purposes.

• Completes inventory and recommend products to be ordered.

• Provides the Executive Pastry Chef with the information needed to adequately stock bake shop supplies.

• Corrects improperly prepared items.

• Reviews and approves daily payroll sheet in the executive pastry chef's absence.

• Spot checks preparation procedures for quality and accuracy.

• Prepares special orders for VIP customers in the absence of the executive pastry chef.