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 cooking techniques and ingredients. Your Responsibilities EmbodiesthestandardsofRestaurantBrandbydisplayingprofessionalisminallforms of communication. Worktoensurecontinuousdevelopmentinqualityofguestexperience,service, operational efficiency, employee retention and satisfaction. Workasamemberoftheleadershipteamtoachievecompanyobjectivesinsales, 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,highqualityfoodproductandmotivatestheteamwithaservicedriven desire to exceed the expectations of our guests. Ensureconsistent,thorough,andtimelycommunicationtosubordinates,peers, managers, customer and vendors. Workstorecruit,train,andmanage pastryandbakingstafftoensureconsistent 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. Workcloselywiththediningroomexpeditorandteamtoensureanelevatedguest experience. Dailyproductionforallbreaditems(includingmixing,shapingandbaking)forallfood and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)rations. Dailyproductionforalldessertitems,includingbutnotlimitedtoviennoiserie,pastries, cookies, and ice creams Maintaintherecipebooksbyensuringallrecipesarecurrent. Create recipecostcardsfornew menu items. Organizedailymiseenplaceinventorytocreatedailyproductionlistforallstations. CoordinateonpurchasingneedsdailywithPastryChefs.Verifyalldeliveriesforproper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies. Ensurethatallequipmentandtheoverallenvironmentarekeptcleanandinexcellent working condition through personal inspection and by following the properties 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;reviewandanalyzesalestoensurestockrotationandthatprofitabilityremains within targets Whereapplicable,workwith FOHRETAILteam:Dailyqualitycheckoffooditems,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 Ensurethatallequipmentiskeptcleanandkeptinexcellentworkingconditionthrough personal inspection and by following the restaurant’s preventative maintenance schedule. Prepareallrequiredpaperwork,includingforms,reportsandschedulesinanorganized and timely manner. Your Qualifications Minimum1-3years’experienceworkinginarestaurantorfoodservice retail establishmentofsimilar caliber. Minimum1yearexperienceasaPastrySousCheforSupervisor preferred HighSchoolDiploma,orequivalentlevelofeducation, required(Mustbeableto add, subtract, multiply, and divide in all units of measure) Associate’sDegreeorequivalentCertificationinCulinaryartswithafocusonPastry Arts and Baking preferred. Must have previous related experience in restaurants or food and beverage operations,preferablywithcorporatediningfacilitiesandclientrelationships. Servsafecertification required. FoodSafetyHandlercertification required. Excellentverbalandwrittencommunication skills. Abilitytoread,speakandinterpretdocumentsinclear English. Must possess basic computer skills (Word, Email, Excel), knowledge of computer accountingprograms,havebudgetaryanalysiscapabilities,andworkingknowledge of reservation management systems Mustbeabletoexertwell-pacedabilityinlimitedspaceandtoreachotherlocations of the restaurant in a timely basis. Mustbeabletomulti-taskandmanageinhighvolume,andhighstressenvironments. Musthavemanualdexteritytouseandoperateallnecessary equipment. Mustbeabletoreach,bend,stoop,andstretch. Canfrequentlyliftupto30pounds, as well as work in a standing position for long periods of time (up to 10 hours). Mustbeabletoworkaflexibleschedule.(includingmornings,nights,weekends,and holidays)Theabilitytospeakasecondarylanguageisconvenientbutnotnecessary. What We Offer Comprehensive Medical, Dental, and Vision Insurance Pre-TaxCommuter Benefits EmployeeAssistance Program Pet Insurance Discounts BenefitsHub Discounts FamilyMeal Provided Bastion HospitalityLLCisanEqualOpportunityEmployer.Incompliancewiththe AmericanswithDisabilitiesAct,BastionHospitalityLLCwillprovidereasonableaccommodationstoqualifiedindividualswithdisabilitiesandencouragesboth prospectiveandcurrentemployees to discuss potential accommodations with the employer.Employeesmustmaintaintheconfidentialityofallcompanyandcustomer informationandmustnotdiscusssuchmattersoutsideofBastion HospitalityLLC.Tactanddiscretionmustbeusedinalldealingswithallcustomersandpotential customers to maintain a positive image of Bastion HospitalityLLC. We use eVerify to confirm U.S. Employment eligibility. Competitive salary #J-18808-Ljbffr Le Jardinier - MFAH