Bakery Shift Lead

JOB SUMMARY

Coordinates, leads and directs actual shift production in the Bakery. Guides, instructs, monitors, and coaches all bakers in the correct performance of their assigned duties. Ensures quality sanitation and food safety standards are met and maintained. Ensures quality is met and maintained.

• Provides superior customer service, positively effects interactions with external and internal customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with co-workers.
• Assists in production of all baked goods in the required volume and in accordance with the established high quality standards.
• Ensures that prescribed formulas and procedures are followed for all items produced on any station during shift.
• Orders necessary supplies in proper levels to keep bakery stocked as indicated by current PAR lists, and current menu requirements for Harrah’s and Caesars Republic food outlets.
• Inspects and rotates raw materials to ensure they meet established qualitative standards.
• Maintains the bakery and its equipment in a sanitary and fully operational condition.
• Provides input to the Assistant Pastry Chef / Executive Pastry Chef in preparing the periodical performance reviews of assigned personnel.
• Ensures that prescribed safety policies and procedures are followed and assigned personnel receive proper instruction in these policies and procedures.
• Demonstrates a good working knowledge of the following specializations:
  Show Breads, Marzipan, Pastillage, Croquant, Chocolate, and Sugar Cooking.
• Provides input for the instruction and development of assigned personnel
• Provides input for scheduling
• Maintains correct temperature logs
• Participates and guides bakers in the production of International breads, International desserts, display breads, a variety of advanced doughs, batters and fillings, etc.
• Prepares, finishes Wedding Cakes, Birthday Cakes and Special Occasion Cakes with upscale decorations, including but not limited to Ganache, rolled fondant, marzipan, butter cream and other coatings as requested by guests.
• Ensures production runs smoothly, effectively, accurately. Communicates any production issues to supervisor.

• Associate Degree in Culinary Arts or equivalent experience
• 5 years extensive hotel or retail baking, preferably with the majority in high volume baking and pastry production; 2-3 years supervisory experience preferred

• Must be able to speak, read, write, and understand English and speak distinctly and persuasively to others.
• Knowledge of general baking principles
• Ability to interpret formulas, calculate quantity conversions, and understand product directions
• Ability to communicate effectively at all times with all levels of team members.
• Ability to correctly prepare foods for which responsible.
• Ability to review and comprehend all necessary documentation.
• Ability to use all equipment associated with the position, including but not limited to mixers, sheeter, dough machines, proof boxes.
• Ability to work unsupervised.
• Must be able to work independently.
• Must be able to respond calmly and make rational decisions when handling team member conflicts.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures

• Ability to stand and walk for 8 hours
• Ability to lift and carry 50 pounds so as to be able to move all necessary stock around the work area.
• Ability to hold, grasp, have hand-eye coordination, use repetitive hand motion
• Must be able to respond to visual and aural cues
• Ability to hear, visually inspect color distinction
• Ability to climb a step stool
• Must be able to work inside and maneuver throughout the bakery.
• Must be able to push or pull food carts weighing up to 450 pounds.
• Must be able to lift pans of hot foods and bowls and trays…