Pastry Sous Chef | Rose Wood

Job Description

Overview: The Pastry Sous Chef is responsible for all aspects of managing the Pastry/BakeShop associates, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Review the daily activities; check the following:
• Housecount
• Forecasted covers for each outlet
• Catering activity
• Purchases
• Meetings
• Appointments
• V.I.P.’s/special guests
• Maintain complete knowledge of and ensure associates’ compliance with all departmental/hotel policies and procedures.
• Establish the day’s priorities and assign production and prep tasks to associates to execute.
• Review daily specials and offer feedback to the Executive Chef and Outlet Manager.
• Review restaurant function sheets and note any changes; post function sheets for the next 7 days.
• Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Place the Pastry orders.
• Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure the quality of products received.
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
• Ensure that associates report to work as scheduled; document any late or absent employees.
• Coordinate breaks for associates.
• Inspect grooming and uniform of associates; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
• Ensure that all associates prepare menu items following recipes and yield guides according to department standards.
• Monitor the performance of associates and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on the line during service and assist wherever needed.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Associates are informed of 86d items and the amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service associates to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six-step procedures and ensuring guest satisfaction.
• Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, and all kitchen stations; direct associates to rectify any deficiencies.
• Ensure that associates maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Instruct associates in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit them to Engineering; contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist the Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food costs daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before associates sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an ongoing training program for existing associates.
• Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality: While working for the company, there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Ability to enforce hotel standards, policies, and procedures with all kitchen personnel and prioritize, organize, and delegate work assignments.
• Ability to direct the performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates’ training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.
• Ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products, and hotel.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment – constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Product Manager Certification.

Experience:

• Minimum two years experience as a Pastry Sous Chef.
• Hotel operational exposure (i.e., Culinary) preferred.
• Experience with a luxury or ultra-luxury property or brand-preferred.