Pastry Sous Chef - Pastry & Bakery

POSITION SUMMARY

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
• Develops designs or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brands Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.
• Maintains purchasing receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Develop and implement environmentally friendly processes and procedures for food preparation energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all daytoday operations. Understands employee positions well enough to perform duties in employees absence.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals budget goals team goals etc.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Comprehends budgets operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service operational and financial objectives are met.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages daytoday operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to improve service performance.
• Helps employees receive ongoing training to understand guest expectations.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Identifies the educational needs of others developing formal educational or training programs or classes and teaching or instructing others.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process providing feedback as needed.
• Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients preparation methods and unique tastes.

Additional Responsibilities

• Provides information to supervisors coworkers and subordinates by telephone in written form email or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

PREFERRED QUALIFICATION

Education: Technical Trade or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None