Pastry Sous Chef

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member’s only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, The Crossroads Reversable King Collins Golf Course, Anson Point Golf Course designed by Coore and Crenshaw, a lawn and racquet club, a community farm, and more.In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, art gallery, and a vibrant village, all which pay homage to the region’s rich heritage. Job Summary: The Pastry Sous Chef will assist the Executive Pastry Chef and collaborate with the Culinary Leadership team to develop pastry menus and programs for the property. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more Essential Job Functions: Major areas of responsibility/ management include, but are not limited to: Assist with hiring, training and direct supervision of the Palmetto Bluff pastry department. Help evaluate performance, lend guidance, leadership, and discipline as needed with the assistance of the Executive Pastry Chef. Provide mentorship to Baking and Pastry Cooks to grow and develop their knowledge and skills. Assists in production of the payroll, reports, forecasts, inventory, and budget for pastry operations. Write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Oversees the cleanliness, labeling, temperature holding of all product in house per so as to comply with Health Department regulations and works to coach and develop their team in the same areas Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets. Submits ideas for future goals, operational improvements, and personnel management to Executive Pastry Chef. Reports all guest feedback to the Executive Pastry Chef and assists in resolving any issues. Qualifications: Minimum of 4 years’ service experience, with 1-3 years’ of leadership experience in the pastry kitchen Recipe development, food costing practices, labor management, team building and menu development experience Preferred: Culinary Degree from an accredited culinary program Physical Requirements: Most work tasks are performed indoors. Temperature generally is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify. #J-18808-Ljbffr