Pastry Sous Chef

Pastry Sous-Chef – Job Description The Pastry Sous Chef supervises the daily production and distribution of all pastries, desserts and breads that are served. They work under the Pastry Chef and assist in overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management. They participate in creating menu items using a variety of cooking techniques and ingredients. Responsibilities Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication. Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction. Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Manages all pastry and baking operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests. Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors. Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service. Manage and develop direct reports towards individual growth and quality standards of excellence. Work in support of the Pastry Chef and/or Head Baker to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards. Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures. Expedite service efficiency and effectively, maintaining proper pace and quality. Work closely with the dining room expeditor and team to ensure an elevated guest experience. Daily production for all bread items for all food and beverage outlets including daily and seasonal specials, and items for retail bakery where applicable (including packaging). Daily production for all dessert items, including but not limited to viennoiserie, pastries, cookies, and ice creams. Maintain the recipe books by ensuring all recipes are current. Create recipe cost cards for new menu items. Organize daily mise en place inventory to create daily production list for all stations. Coordinate on purchasing needs daily with Pastry Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies. Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the property's preventative maintenance programs. Participate in all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets. Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held. Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread & pastry production. Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Qualifications Minimum 1-3 years’ experience working in a restaurant or foodservice retail establishment of similar caliber. Minimum 1 year experience as a Pastry Sous Chef or Supervisor preferred. High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure). Associate’s Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferred. Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining facilities and client relationships. ServSafe certification required. Food Safety Handler certification required. Excellent verbal and written communication skills. Ability to read, speak and interpret documents in clear English. Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems. Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis. Must be able to multi-task and manage in high volume, and high stress environments. Must have manual dexterity to use and operate all necessary equipment. Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours). Must be able to work a flexible schedule (including mornings, nights, weekends, and holidays). The ability to speak a secondary language is convenient but not necessary. Benefits Comprehensive Medical, Dental, and Vision Insurance Pre-Tax Commuter Benefits Employee Assistance Program Pet Insurance Discounts Benefits Hub Discounts Family Meal Provided Bastion Hospitality LLC is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality LLC. #J-18808-Ljbffr