Pastry Sous Chef - Crane Club Restaurant

Pastry Sous Chef - Crane Club Restaurant New York

New York, NY, United States

The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Lead the team in their daily responsibilities; ensure all items are ready for service
• Maintain Company standards while creating desserts
• Create baked goods based on menu specifications
• Develop creative ideas to generate revenue
• Develop and implement operating standards for the Pastry Department
• Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book,and Food Bible
• Implement operating standards for the Pastry Department
• Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team
• Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish
• Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary
• Recognize and perform hiring, disciplining, coaching, and providing training to the staff.
• Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests;respond with appropriate actions and provide accurate information
• Interact with other department personnel and restaurant staff as needed
• Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations
• Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levelsper the requirements of the Department of Health, the Department of Buildings, and OSHA
• Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed
• Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations
• Inspect delivery of food to ensure the highest level of quality
• Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development,holidays, special events, and promotions
• Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chefand/or Executive Pastry Chef
• Keep work area clean and organized
• Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards
• Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food &labor) costs
• Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

EDUCATION/WORKING KNOWLEDGE:

• Experience in a high-volume culinary operation preferred
• Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent)
• Minimum of five to seven (5
  - 7) years of pastry experience in a fine dining environment
• Possession of or the ability to possess all state-required work cards

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must be able to move quickly
• Must be able to push and lift up to 50 lbs
• Must be able to stand for extended periods of time
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
• Exposure to hot kitchen elements or cleaning materials
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant…