Pastry Sous Chef

Position Summary :

The Pastry Sous Chef should have an in-depth familiarity with the kitchen’s operations and is able to fill in for the Pastry Chef when needed and assist in resolving any problems that may arise on the job. The individual must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a cook who has worked in many different roles and settings in order to effectively coach and mentor cooks, and at times, fill in for them.

Responsibilities/Duties:

• Manage all planning and directing food preparation in the pastry.
• Develop new menu items not limiting to what has been done.
• Supervise kitchen staff to maintain goals.
• Resolve problems that arise in the kitchen and seize control of a situation at a moment’s notice.
• Provide leadership for problem resolution of employee performance issues through effective communications, coaching, training and development
• Must be certified in food protection.
• Responsible for enforcing strict health and hygiene standards.
• Responsible for enforcing and maintaining HAACP standards throughout Pastry section and when needed in kitchen.
• Expediting during service
• Staff management which includes training, scheduling, performance and time management.
• Manage inventory, orders and direct dealings with Purveyors if needed.
• Apprenticeship development

Education/Experience Desired:

• Culinary degree and 4 years kitchen experience

Specific Knowledge, Skills, Licenses, Certifications, Etc:

• Leadership: Ability to lead people, communication results, and motivate.
• Planning: Ability to perform short and long term planning.
• Excellent interpersonal and communication skills.
• Excellent organizational skills and multi- task orientation.
• Computer proficient.

Essential Position Requirements:

• Available to work various shifts, weekends and holidays.
• Ability to walk and stand during entire shift
• Ability to continuously reach, bend, lift, carry, stoop and cut.
• Ability to remain stationary for long periods of time
• Frequent washing of hands
• Ability to lift 50 lbs.
• Hazards may include, but are not limited to, cutting, burning, slipping, tripping