Pastry Sous Chef

Job Description

Job Description

Join the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021.    
This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel.  

This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. 

As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc.  

This is the perfect time to take your career to the next step and help bring our kitchens to the next level.

Job duties:

-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff
-Responsible for treating all co-workers in a respectful manner;
-Responsible for communicating openly and thoroughly with the Executive Team;
-Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time;
-Help manage the porter and dishwashing crew

Responsible for treating all co-workers in a respectful manner;

Responsible for communicating openly and thoroughly with the Executive Team;

Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time;

Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures;

Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes;

Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests;

Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation;

Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line;

Conduct daily line check to control food quality, quantities and assess the work of all line cooks

Review daily staffing to insure appropriate level ready for service;

Attend the daily pre-shifts with front of house to present daily specials;

Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters

Attend all Chefs meeting;

Properly submit food order requests and place orders according to pars, business level and upcoming needs;

Use approved ordering system (food) and PO’s requirements (non-food) for all orders;

Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect;

Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately;

Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;