Pastry Sous Chef

Description In conjunction with the Executive Chef, this position will oversee and manage all aspects of the production of all bakery items in keeping with the company’s standards of food quality, cleanliness and sanitation. Must have bakery, pastry wholesale, and restaurant menu development experience. Requirements Ability to thrive in a fast-paced environment and manage multiple priorities effectively. A team player with a positive attitude. Quick and flexible learner. Attention to detail. Operational Efficiency Menu Development Food Preparation Kitchen Management Supervision Guidance and Support Inventory Management Communication and collaboration skills. Flexibility and willingness to adapt to changes. Driven and self-motivated. Patience and the ability to maintain a professional demeanor. Understanding of quality standards and health & safety regulations. Excellent verbal and written communication skills. Excellent interpersonal and customer service skills. Excellent organizational skills and attention to detail. Excellent time management skills with a proven ability to meet deadlines. Strong analytical and problem-solving skills. Ability to prioritize tasks and to delegate them when appropriate. Ability to function well in a high-paced and at times stressful environment. Education and Experience A minimum of 5 years experience in kitchen preparation, pastry production and bread production. At least 2 years in a kitchen management position. Must have bakery, pastry wholesale, and restaurant menu development experience. Must have a high school diploma, formal culinary education is preferred. Be able to communicate and understand English. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds Be able to work in a standing position for long periods of time (minimum of 12 hours a day). Effective oral communication skills and the ability to work as a team player. Must be well groomed, maintain good hygiene, good posture and have required uniform and tools. Must display the ethical and professional standards set forth by FarmShop. Must have the stamina to work at least 60 hours per week. Possess excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications. Possess excellent communication skills. Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 60 pounds without assistance. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holidays, and nights. Language Skills Ability to read and interpret documents such as e‑mail communication, instant message communications, legal documents, license agreements, contracts, invoices, news articles, technical manuals, budgets, ledgers, purchase orders, financial, marketing, Inventory, shipping, and various reports. Ability to effectively present information, provide instructions and thoroughly answer questions in one‑on‑one and small group situations to other employees of the organization in English. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job in a typical restaurant environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Authorization United States Citizen or Alien Authorized to work in the United States. EEO statement Farmshop is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Farmshop makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties This job description is not intended to be all-inclusive. Employees may be asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow directions from all members of the management team even if the manager works in another department. The department manager reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services. #J-18808-Ljbffr Farmshop