• EXECUTIVE PASTRY CHEF

    Requisition ID
    2018-36334
    Property
    L'Auberge Casino Hotel - Baton Rouge, LA
    Category
    Food & Beverage (Kitchens)
    Position Type
    Full-Time
  • What would I be doing?

     Provide general and indirect supervision to bakery and culinary staff while overseeing menu planning, meal production, procurement of food supplies and kitchen equipment. Responsible include, ensuring efficient and profitable operation of all kitchen outlets, continuous improvement of food quality and menu offerings.

    Responsibilities

    Delivers superior internal and external guest service by ensuring every interaction includes our Six Core Service Standards (Look sharp, smile and greet the guest; Be friendly, polite and use courteous language; Provide especially timely and knowledgeable service and then some; Always find solutions to guests’ problems; Use the guest’s name when appropriate; Thank the guest and invite him or her back.); and work harmoniously with fellow team members.

     

    Staff, schedule, evaluate, train, develop and monitor team members. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.

     

    Respond promptly and effectively to industry, marketplace and guest requests, changes, trends and demands; work closely with marketing department to assist in achieving property objectives.

     

    Oversee Pastry Baking/cooking operations for all food outlets, including methods of preparation, portion control and garnishing; ensure high quality preparation and attractive presentation of all food.

     

    Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.

     

    Plan meals, special dishes and develop menus for multiple outlets, special events and sales events; consider marketing objectives, popularity of various dishes, recent menus and religious or other holiday meal traditions.

     

    Align department objectives, standards, guidelines with company vision and culture to achieve or exceed budgetary goals and effective supervision of all food outlets; write and oversee schedules and adhere to established budgetary guidelines for labor control, while understanding labor costing formulas.

     

    Participate in long range planning including new menus, equipment, budget planning and renovations. Must possess a working knowledge and understanding of budget development process, P&L statements and general ledger.

     

    Procure food supplies and kitchen equipment to ensure quality of food and compliance with health department regulations; actively involved with purchasing department to ensure high quality of food products.

     

    Monitor and ensure staff adherence to health department regulations regarding food handling, storage, temperature, and sanitation.

     

    Develop and implement department management plans including budgets, labor schedules and systems of accountability.

     

     

    Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages; Assist Director of F&B in ensuring accurate inventories and menu item pricing.

     

    Organize restaurant operations for effective and efficient service as well as overall coordination and control.

     

    Develop and implement policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines; establish and maintain a continuous learning and development environment for all culinary staff to ensure attainment of guest service and operational objectives.

     

    Perform related duties and responsibilities as required.

    What are we looking for?

    EDUCATION AND/OR EXPERIENCE REQUIREMENTS:

    (Related education and experience may be interchangeable on a year for year basis)

     

    Bachelor’s degree in business management or related field and a degree from a certified food service program, apprenticeship, culinary school or equivalent; Minimum of seven (7) years previous industry experience, with five

    ( 5) years’ experience as an Executive Chef in a 4 or 5 diamond hotel or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

     

    ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):

    Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment

    Must successfully pass background check

    Must successfully pass an alcohol and drug screening

    Must be twenty-one (21) years of age

     

    PREFERRED KNOWLEDGE, SKILL AND ABILITY:

     

    Knowledge of:

    Operations, services and activities of comprehensive regional operations program; general business practices, strategic planning and organizational development; broad knowledge of the gaming/casino industry and related operational activities, including products and services offered in various environments; understanding of the assigned geographic markets; principles of supervision, training, and performance evaluation; principles and procedures of proper record keeping; principles of writing and basic report preparation; principles and procedures of proper record keeping; principles of writing and basic report preparation; quantitative and qualitative analysis; methods

    and techniques of budget preparation and administration; office procedures, methods, and equipment including computers and applicable software applications such as word processing, email, spreadsheets, and databases to include excellent working knowledge of Microsoft Word, Excel, Outlook and Power Point; pertinent federal, state, and local laws, codes, and regulations.

     

    Ability to:

    Research, analyze, comprehend and act upon information; be aware of the business environment in order to effectively manage areas of responsibility; delegate responsibility and motivate and mange a diverse group of executives to achieve common goals and objectives; develops and administers goals, objectives and procedures; select, supervise, train, and evaluate team members; prepare clear and concise administrative reports; interpret, comprehend and explain financial data, reports, policies and procedures; prepare and manage various sizes of project budgets; achieve results on several large projects; operate various types of office equipment; communicate clearly and concisely, both orally and in writing; and establish and maintain effective working relationships with those contacted in the course of work; prepare clear and concise administrative reports; interpret and explain policies and procedures; interpret and apply federal, state and local policies, laws and regulations.

     

    What would it be like to work at this property?

    Logo - Baton Rouge

     

    L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located in Baton Rouge, LA. L’Auberge captures the feel of a Southern river lodge and embraces Louisiana's rich cultural history, food, music and ‘laissez les bon temps rouler’ way of life. It’s contemporary, polished and complete with Southern hospitality! It’s fancy with swagger.

     

    L'Auberge Casino & Hotel

    777 L'Auberge Avenue

    Baton Rouge, Louisiana  70820

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