Pastry Sous Chef

Job Title: Pastry Sous Chef

Department: Food and Beverage

Reports To: Executive Pastry Chef

Summary

The Pastry Sous Chef ensures the preparation of high-quality baked goods and desserts for guests presented in an attractive and timely manner while maintaining safety, cleanliness, and cost control. He or she coordinates menu planning and assists with training of pastry cooks, and other kitchen workers engaged in preparing and cooking foods by performing the following duties personally or through subordinates.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assist in all day to day operations and quality control at the Bakery, Bakeshop, and all commissary outlets

Responsible for Maintaining food cost, labor cost, and controllable to budget.

Present at banquets to ensure food quality is withheld through the event

Develops and maintains with the Executive Pastry Chef, seasonal dessert program for resort

Maintain sanitary working areas in each building and coolers/freezers

Assisting on monitoring the department’s food cost/kitchen labor cost status & plan accordingly.

Run Daily shift meetings communicating business levels, safety, sanitation, & appropriate training on culinary guidelines/techniques.

Assures that all checklists & Guidelines and standards be followed at all times.

Provides training as applicable & necessary, both initially & ongoing per specifications.

Daily inspects kitchen coolers, freezers & storage facilities to insure proper portion control, freshness of product & sanitation.

Perform daily walk-throughs of Kitchen maintained areas to ensure cleanliness & adherence to DHEC statues

Maintains DHEC ratings at a consistent score of 97% or better.

Build & Maintain positive professional team relationships with FOH and conference center team members as well as all chefs and cooks

Supervises on a daily & ongoing basis, kitchen conduct that is based on positive moral, teamwork for, the success of all outlets.

Ensure that proper communication is taking place, flowing from Director of F&B -> Executive Chef/Executive Pastry Chef -> Sous Chefs -> Supervisory positions -> Culinary/Stewarding positions.

Estimates food consumption and purchases or requisitions for food and kitchen supplies.

Selects and develops recipes based on type of food to be prepared.

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

Tests cooked foods by tasting and smelling them.

Teaching all pertinent staff on how to build desserts as well as FOH demos

Devises special dishes, develops recipes, and prepares them as needed.

Establishes and enforces nutrition and sanitation standards for restaurant.

Works with catering team to ensure visually appealing and coherently placed items on banquets are achieved.

Maintain guest/client relations as needed and being present at wedding or other tastings

Maintains PCL and Invoices as assigned

Reviews and approves payroll as assigned

Supervisory Responsibilities

Either directly or indirectly responsible for cooks and kitchen helpers in each outlet.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above 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.

EDUCATION And/or EXPERIENCE

College degree preferred with additional degree or certification from established culinary school and 3-5 years experience and/or training; or equivalent combination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Driver's license

Language Skills

Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.

REASONING ABILITY

Ability to apply common sense understanding to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Social Skills

Ability to provide leadership and interact effectively with coworkers, vendors, and guests of diverse ages, backgrounds, and interests. Ability to lead the culinary team under rushed conditions without loss of efficiency or effectiveness. Ability to interact effectively with other Resort departments to meet goals for the entire Resort.

PHYSICAL DEMANDS 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 regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The employee frequently is required to walk, reach with hands and arms, and talk or hear. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing 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 frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

ECONOMIC IMPACT The impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities.

The decision-making is critical for maintaining high-quality food for guests presented in an attractive manner while maintaining safety, cleanliness, and cost control. Increased resort revenues from increased F&B sales and additional Resort business can result from high levels of performance in the job. There are considerable resort liability issues in failing to perform the job responsibilities.