L’Auberge Casino & Hotel Baton Rouge is a premier southern facility located in Baton Rouge, LA. L’Auberge captures the feel of a Southern river lodge and embraces Louisiana's rich cultural history, food, music and ‘laissez les bon temps rouler’ way of life. It’s contemporary, polished and complete with Southern hospitality! It’s fancy with swagger.
L'Auberge Casino & Hotel
777 L'Auberge Avenue
Baton Rouge, Louisiana 70820
Under direct supervision of the Lead Bakers and or Pastry Sous Chef, able to work the various assigned work stations within the kitchen, which include, but not limited to, working with equipment such as, knives, proofers, mixers, dough machines, ovens, tempering machines, range, slicers, food processors, etc…. The Baker will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the company standard recipes and presentation techniques, while maintaining all applicable state sanitation rules and regulations.
Deliver internal and external guest service the Pinnacle Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests’ and team members’ needs and questions.
Responsible for learning and being familiar with all of Pinnacle Entertainment, Inc.’s room outlets, and for being able to answer general questions regarding the property.
If working with the public, anticipate the guest’s needs and respond appropriately with a sense of urgency.
Read food orders from computer printouts, and prepare food items, according to established menu plans.
Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
Wash, slice, peel and/or cut various foods to prepare for baking or serving.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
Ensure work procedures, quality standards and menu specifications are adhered to.
In an open kitchen, guest interaction is a must. Engage the guest each time they come to your area. Explain product, ask questions and build positive relationships with the guests.
Coordinate and communicate on orders with dining room staff.
Prepare all food items accurately in a timely manner.
Complete all assigned prep items as written on prep sheet.
Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.
Consistent attendance at company/restaurant training programs as they are scheduled.
Complete opening, closing and other side duties as assigned by the supervisors.
Be in constant communication with Lead Bakers and Pastry Sous Chefs.
Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.
Maintain a well-groomed, neat and clean appearance.
Possess the ability to work harmoniously with coworkers.
Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
Perform all duties as assigned by management.
At least one (1) year of experience directly related to the accountabilities specified.
Require reading and math skills for recipes and measurements
Must successfully pass background check
Must successfully pass an alcohol and drug screening
Must be at least 18 years of age
Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
Demonstrated understanding and knowledge of the application of sanitation procedures.