SUMMARY:
To prepare, bake, finish and issue all products related to the Bake Shop.  To assure preparation and service is of the highest possible quality in a timely manner.  This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).


ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Follow recipes precisely, understands mise en place.
• Mixing, baking, finishing recipes.
• Planning of necessary amounts per par levels or business needs.
• Utilizes scales and measuring devices.
• Communicating with Supervisors.
• Work steadily and accurately, pay attention to detail.
• Utilize proper food handling techniques following Health & Safety Standards.
• Cleaning and organizing of work area..
• Ensure a neat, clean and safe working environment.
• Present needs of the outlet to the Executive Chef or Executive Sous Chef.
• Complete special projects as requested by Food and Beverage Management.

SUPERVISORY RESPONSIBILITIES:
None

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.
Familiarity with and understanding of SNHD guidelines and sanitation procedures..

EDUCATION and/or EXPERIENCE:
• Minimum one year high volume cooking experience, preferably in a Hotel/Casino environment. 
• Must possess good memory and the ability to recall recipes.
• Knowledge of kitchen equipment associated with a Pastry kitchen, and knife skills.   
• Minimum age requirement is 18
• Possess Health Card or be able to successfully obtain Nevada state-required food handling card.