Pastry Sous Chef

Overview

The Pastry Sous Chef is responsible for preparing quality pastries for the Biltmore Hotel, which include and not limited to ice creams, sorbets, creams, amenities, temper chocolate, chocolate show pieces, sugar show pieces plated desserts, birthday cake and wedding cake. The Pastry chef must be able to spot challenges and resolve them quickly and efficiently, maintain a level head and delegate many kitchen tasks simultaneously along with supporting the execution and organization of all the pastries and baked goods produced and purchased within the facilities.

They must be able to maximize productivity of the kitchen staff along with managing a positive food cost within budgeted guidelines as well as manage and train a team of baking and pastry culinarians. Kitchen safety and food sanitation is a top priority and the Pastry chef is expected to set the example within the kitchens and work closely with the Executive Chef on food safety and training.

This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

• Create dessert menus for the entire property, including restaurants, room services and banquet.
• Ensure food quality is superior and takes action to correct any irregularities.
• Conduct training for pastry sous, pastry cooks and baker on job responsibilities.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Conduct inventory on a regular basis to ensure proper par levels.
• Work as a team, assisting all guests’ and employee’s needs and inquiries.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the executive chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Excellent communication skills.
• Create pastry production list to ensure efficient execution of service.
• Ensure productivity is at the maximum.
• Purchasing, receiving, purveyor lists and inventory of all kitchen items.
• Maintain an exceptional production knowledge and attention to detail with decoration and taste.
• Ensure all products are rotating on a first-in, first-out philosophy
• Make certain all requisitions are processed properly and placed in designated area
• Assist the Pastry sous Chef, other Pastry cooks, and Bakers as needed in execution of production when needed.
• Complete Opening Duties:
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Check production schedule and par.
• Establish priority items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Ensure kitchen equipment is properly maintained and functioning.
• Ensure the correct staffing of the department, be able to conduct interviews.
• Create the schedules for the pastry and the bakery.
• Knowledge on bread making and bakery items a must.
• Other related duties as necessary.

• An associate’s degree is required
• Minimum four years’ experience as an assistant pastry chef in hotels with similar style and standards, fine dining experience, and strong knowledge in banquets.

• Must be able to:
  Speak, read, write and understand the English language.
• Must be able to:
  Compute accurate mathematical calculations.
• Must be able to:
  Provide legible communication and directions.
• Must be able to:
  Perform job functions with attention to detail, speed and accuracy.
• Must be able to:
  Prioritize and organize.
• Must be able to:
  Think clearly, remaining calm and resolving problems using sound judgment.
• Must be able to:
  Follow directions thoroughly.
• Must be able to:
  Understand guest’s service needs.
• Must be able to:
  Work cohesively with co-workers as part of a team.
• Must be able to:
  Wo…