Bakery - Lead Baker

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 resilience 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 prescribes formulas and procedures are followed for all items produced on any station during shift.

• 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.

• Ensure production runs smoothly, effectively, accurately. Communicates any production issues to supervisor

• Associate Degree in Culinary Arts or equivalent experience

  • 5years 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 always communicate effectively 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 mixer, 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 Caesars Entertainment and encourages others to do the same. Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Ability to stand and walk for 8 hours

  • Ability to lift and carry 50 pounds 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 of cold food.

  • Must be able to bend, stoop, reach, crouch, carry, pull, and stack oven racks, mixes, oven sheets, and other baking utensils within the bakery.

  • Ability to frequently tolerate dust

  • Ability to occasionally tolerate fumes, chemicals and gases

  • Must be able to tolerate hot temperatures in excess of 200 degrees and extreme cold temperatures as low as 10 degrees below zero.

  • Ability to frequently tolerate high noise levels

  • Positions that have contact with the public require the ability to work in a noisy 
    environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.