Pastry Sous Chef

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.

• Embodiesthestandardsof Restaurant Brandbydisplayingprofessionalisminallforms  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.
• Ensure consistent,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(including mixing,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.
• Coordinateonpurchasingneedsdailywith Pastry Chefs .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
• Where applicable,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…