Pastry Sous Chef

As Pastry Sous Chef you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of chefs who are passionate about developing innovative cuisine focused and thoughtful individuals who will use a guestfocused approach in all applications of their job functions from planning service during preshift meetings and accommodating spurofthemoment requests to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef your leadership creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end.

Responsibilities and essential job functions include but are not limited to the following:

• Managing all aspects and daytoday operations of the Pastry Kitchen and personnel.
• Review the daily activities
• Establish the days priorities and assign production and prep task to staff to execute.
• Execute all tasks in pastry kitchen.
• Attend F&B meetings preconvention meetings and Banquet Event Order (B.E.O.) review meetings.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Create schedules assignments anticipated business levels changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.  
• Review the purchase order list.
• Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs such as banquet plate up assistance cleaning schedule/project status health/safety and sanitation follow up.
• Ensure that colleagues report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Resolve guest complaints ensuring guest satisfaction.
• Check and ensure that all opening duties are completed to standard.
• Ensure that recipes production schedules plating guides photographs are current and posted.
• Ensure that all colleagues prepare items following recipes and yield guides according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Monitor any shortages and make arrangements before the item runs out.
• Create and review the amenity program menu with the culinary team for continuous improvement.
• Conduct a frequent walk through of each Kitchen area and direct respective personnel to correct any deficiencies.
• Inspect the cleanliness of the line floor and all Kitchen stations.  Direct staff to rectify any deficiencies.
• Ensure that colleagues maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation stressing safety.
• Develop new menu items test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Monitor and ensure that all closing duties are completed to standard before staff clocks out.
• Foster and promote a cooperative working climate maximizing productivity and colleague morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
• Conduct performance reviews in a timely basis.
• Be familiar with procedures for attending to injured or ill guests or colleagues.
• Research new local suppliers and special markets.
• Perform at special events and offpremises functions.
• Schedule and conduct monthend inventories.
• Take physical inventory of specified food items for daily inventory to do ordering.
• Prepare menu analysis and recipe costing.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
• Interview and hire new personnel according to Hotel policies and standards.
• Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Monitor timesheets approve biweekly payroll approve time off.
• Other duties as assigned.

Qualifications :

• High school diploma or equivalent vocational training certificate.
• Experience in a similar position at a fullservice Hotel or Restaurant.
• Culinary college degree or apprenticeship required.
• Previous experience in pastry at minimum in supervisory role required.
• Ability to understand and to make oneself understood to all team members required.
• Ability to communicate in Spanish an asset.
• Ability to input and access information in the property management system/computers/point of sales system.
• Experience in guests communication.
• Ability to create menus and specials across multiple different venues.
• Fluency in English both verbal and nonverbal.
• Fluency in Spanish an asset
• Ability to compute basic arithmetic.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Ability to plan and develop menus and recipes expand and condense recipes.
• Experience in Birchstreet Dayforce Watson/Unifocus & Microsoft Office preferred.

Remote Work :

No

Employment Type :

Fulltime