Catering Baker (Part Time) - Red Rock

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    "ExternalDescriptionStr": "<p><mark>Catering Baker</mark> (<mark>Panadero de servicio de\r\ncomida</mark>)</p>\r\n<p><strong>Description:</strong></p>\r\n<p><mark>Directly support the Lead Baker, Asst. Executive Pastry Chef,\r\nExecutive Pastry Chef. Enforce all initiatives given, oversee the\r\nproduction responsibilities, and provide service to Guest and Team\r\nMembers in a professional, efficient and courteous manner while\r\nmaintaining a clean attractive environment, in accordance with all\r\nCompany standards, policies, and procedures. Follow set schedules and\r\nperform assigned duties. Possess the ability to work hands-on in any\r\nkitchen environment, including those involving a three-meal period and\r\nhigh volume production, and bake all types of cakes, pies, pastries,\r\nbreads, and tortes for Guest services according to Station Casinos\r\nStandards and Specifications.</mark></p>\r\n<p><strong>Qualifications:</strong></p>\r\n<p><mark>Ability to communicate effectively with Guests, Team Members\r\nand Management. Six months of in-house training as a Baker’s Helper or\r\nat least one year outside training in related fields. Have working\r\nknowledge and basic understanding of all operations in the bakeshop.\r\nDemonstrate the ability to man 50% of the stations in the bakeshop\r\nwithout hesitation. Have the working knowledge and basic skills needed\r\nto safely operate bakery equipment, including but not limited to the\r\nsheeter, rack oven, and proofer. Have working knowledge of and basic\r\nability to use the proper tools, including but not limited to bakers’\r\nscales and spatulas. Be able to follow recipes accurately without\r\nsupervision. Demonstrate basic proficiency in decorating using piping\r\njells, icings, etc. Have the working knowledge and basic understanding\r\nnecessary to mix, including but not limited to wet mixing, dry mixing,\r\ncreaming, and whipping. Have the knowledge and basic understanding\r\nnecessary to bake a variety of products. Have the working knowledge and\r\nbasic understanding necessary to assess Banquet Event Orders without\r\nassistance. Demonstrate basic ability to plate desserts.</mark></p>\r\n<p><strong>Descripción:</strong></p>\r\n<p><mark>Apoyar directamente al panadero jefe, chef ejecutivo auxiliar\r\nde pastelería, chef ejecutivo de pastelería. Debe hacer cumplir todas\r\nlas iniciativas tomadas, supervisar sus propias responsabilidades de\r\nproducción, prestar servicio a los huéspedes y a los miembros del equipo\r\nde forma profesional, eficiente y cortés, manteniendo un entorno limpio\r\ny atractivo, de acuerdo con todas las normas, políticas y procedimientos\r\nde la compañía. Seguir los horarios establecidos y realizar las tareas\r\nasignadas. Poseer la capacidad de trabajar de forma práctica en\r\ncualquier entorno de cocina, incluidos los que implican un período de\r\ntres comidas y una producción de gran volumen, y hornear todo tipo de\r\ntortas, tartas, pasteles, panes y tortes para los servicios de huéspedes\r\nde acuerdo con las normas y especificaciones de Station\r\nCasinos.</mark></p>\r\n<p><strong>Calificaciones:</strong></p>\r\n<p><mark>Capacidad para comunicarse eficazmente con los huéspedes, los\r\nmiembros del equipo y la gerencia. Seis meses de formación interna como\r\nayudante de panadero o al menos un año de formación externa en ámbitos\r\nrelacionados. Tener un conocimiento práctico y una comprensión básica de\r\ntodas las operaciones de la panadería. Demostrar la capacidad de atender\r\nel 50% de los puestos de la pastelería sin vacilar. Poseer los\r\nconocimientos prácticos y las habilidades básicas necesarias para\r\nmanejar con seguridad el equipo de panadería, incluidos, entre otros, la\r\nlaminadora, el horno de rejilla y la cámara de fermentación. Tener\r\nconocimientos prácticos y capacidad básica para utilizar las\r\nherramientas adecuadas, incluidas, entre otras, balanzas de panadería y\r\nespátulas. Ser capaz de seguir recetas con precisión sin supervisión.\r\nDemostrar un dominio básico de la decoración con gelatinas, glaseados,\r\netc. Poseer los conocimientos prácticos y básicos necesarios para\r\nmezclar, incluidos, entre otros, el mezclado en húmedo, el mezclado en\r\nseco, el cremado y el batido. Tener los conocimientos y la comprensión\r\nbásica necesarios para hornear una variedad de productos. Tener los\r\nconocimientos prácticos y la comprensión básica necesarios para evaluar\r\nlos pedidos de eventos de banquetes sin ayuda. Demostrar habilidad\r\nbásica para colocar postres en platos.</mark></p>\r\n<p>#LI-DNI</p>\r\n",
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