Pastry Cook (Baker) - Vista Prime Steak and Seafood

Pay Rate: $21.91/hr., minimum (Dependent on experience)

Shift: Day shift, weekend required

Position Type: Full-time, non-exempt

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Starting salary range of $21.91/hr. - $23/hr., depending on experience, with opportunities for annual performance-based increases.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

PURPOSE

Responsible for providing and producing the highest quality preparation of the Vista dessert menu items in a timely, efficient, and consistent manner. Practice proper handling/storage of all food items in accordance with Vista Standards, Casino & Hotel Policies, Indian Sanitation and Health Regulations. Maintain a favorable working relationship with fellow Team Members that fosters and promotes a cooperative and harmonious work environment.

SUPERVISORY SCOPE

• None

ESSENTIAL DUTIES / RESPONSIBILITIES

• Responsible for quality, quantity and timeliness of daily bread production, seasonal dessert items, ice creams and sorbets.
• To include, but not limited to, cakes, cookies, sauces, pastry cream, caramels, custards, and creams.
• Responsible for following recipes, times and temperatures in order to produce high quality and consistent products.
• Ensure a quality-plated food presentation, portioning according to recipe standards, proper garnishes and substitution procedures are followed consistently.
• Continuous communication with the Chef de Cuisine and Executive Pastry Chef regarding dessert planning and production, inventory and ongoing tasks.
• Implement all F&B procedures for food storage, rotation, spoilage, sanitation and prevention of cross-contamination.
• Responsible for conforming to all Indian Health Services standards.
• Other duties and responsibilities as assigned.