Pastry Sous Chef

Position Summary The primary responsibility for the Pastry Sous Chef is to assist the Executive Pastry Chef in direction and management of all pastry operations and staff. He/she will assure proper preparation of all baked items for the pastry production and operations. Incumbent will perform the duties of the Executive Pastry Chef in their absence. Responsibilities Supports Executive Pastry Chef in the daily operations in the bakery. Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively. Helps Executive Pastry Chef with menu development and costing of new menu items and/or special requests from clients. Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the pastry operations. Oversees the activities of the bakery and monitors food production and presentation in the absence of the Executive Pastry Chef. Assists with ordering bakery ingredients from suppliers. Ensures that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures. Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection. Constantly strives to improve operating procedures; ensures standards are being met and exceeded in all areas of production. Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items. Assists the Executive Pastry Chef in the establishment of department budgets and the adherence to budget guidelines. Assists the Executive Pastry Chef with completing the end of month pastry kitchen inventory. Assists Executive Pastry Chef in scheduling labor as required by anticipated business activity while ensuring that all positions are staffed, and labor cost objectives are met per management decisions. Ensures compliance with food handling and sanitation standards. Works to help reduce accidents by maintaining a safe, hazard free environment, ensuring that all accidents are immediately reported. Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business. Qualifications Associate Degree in Baking and Pastry Arts and/or course certification from an accredited Culinary Institute is preferred. 3 to 5+ years’ experience in a high-volume/fine dining/Banquet/Pastry production kitchen is desired Computer experience with Excel and Microsoft software programs are helpful. Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are desired but not required. Ability to calculate proportions, percentages, area, circumference, and volume will be helpful. Must be punctual, reliable, with a positive work ethic. Must be organized, self-motivated, proactive and with strong attention to detail. Excellent interpersonal and organizational skills to plan time effectively are required Must have the ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment. Ability to work without direct supervision is needed. Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines while maintaining highest quality is required. Physical Demands Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing. Ability to stand, kneel, and bend for extended periods every day and handle extreme heat. Must occasionally lift and/or move up to 50 pounds. #J-18808-Ljbffr Ridgewells Catering