Essential Job Functions:

• Produce baked goods including breads, pies, cakes, mousses and Danishes.
• Assists in Supervising and training staff on all products according to recipes and specifications.
• Plans and assigns work and makes recommendations to the Pastry Chef.
• Orders supplies and ensures they are properly rotated and stocked
• Prepares displays and products for special events according to BEO’s and in conjunction with the Pastry Chef.
• Performs other duties and assignments as needed.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements. 

Supervisory Responsibilities:

• Assists in the training and scheduling of employees assigned to the Pastry Kitchen.
• Carries out supervisory responsibilities in accordance with the organizations’ policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision. 
• Assists with Plans, assigns, and directs daily work; rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Ensures the hiring, training, promoting, assigning, disciplining and discharging of employees are in accordance with Tribal Law, including without limitation, the Tribal Employment Rights Ordinance (TERO).

Required Knowledge of: 

• Principals, practices and methods of baking and pastry production.
• Ability to compute recipes and make adjustments according to volume and/or forecasted trends.
• Principles of safety and sanitation in a bake shop or pastry kitchen environment.
• Demonstrated knowledge of working with equipment needed for producing a high volume of baked goods, included mixers, ovens and ranges as well as a general understanding of daily maintenance and sanitation necessary to keep equipment in sound working order.
• Computer software applications, such as Word, Excel and Outlook.
• Budget preparation, bid and purchasing procedures, and expense control.
• Interpersonal skills using tact and diplomacy.

Required Skill in:

• Planning, coordinating, and preparing products for daily use and special events as required.
• Effectively supervising, leading, and delegating tasks and authority.
• Maintaining equipment in a safe and sanitary condition.
• Operating computer hardware and software.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate’s Degree in culinary arts or a related field, and three (3) years high volume cooking experience, six (6) months supervisory experience, orequivalent combination of education, training and experience.
• Supervisory skills in a high-volume bake shop or pastry kitchen operation is preferred.
• Low Security gaming license issued by the Grand Ronde Gaming Commission.
• Must have up to date/current ServSafe Food Manager Certificate
• Must be at least 18 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed primarily in a kitchen environment, with occasional exposure to outside environments with varying temperatures and possible adverse weather conditions, and/or in gaming environments with loud noise and possible exposure tobacco smoke. 
• Work is subject to standing, sitting, walking, bending, reaching, kneeling, and lifting up to 50 pounds.

Equipment and Tools Utilized:

• Equipment utilized includes standard kitchen equipment, plus large mixers and ovens designed for high production environments.