Pastry Sous Chef

Grand America Hotel
The Grand America Hotel
555 S Main St
Salt Lake City, UT 84111, USA

The role of a pastry sous chef is to support the executive pastry chef in the creation of high-quality pastry items that delight and satisfy customers. Whether working in a large restaurant or a small bakery, pastry sous chefs play a critical role in ensuring the success of the pastry department and the overall success of the establishment.

• Supervise and participate in the preparation and execution of all baked goods.
• Proper communication between all staff, including our own and other departments.
• Keep an open communication with both subordinates and superiors.
• Responsible for maintaining adequate training programs for kitchen personnel.
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Inspect all equipment for proper maintenance and report deficiencies to Engineering.
• Ensure that an adequate supply of equipment is available.
• Talking to guests for orders or other requests.
• Make profit improvement recommendations to the Executive Chef
• Consulting with brides/grooms with wedding cake orders
• Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control.
• Maintain a high level of sanitation and safety.
• Monitor all refrigeration and dry storage for proper handling and rotation.
• Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings.
• Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen.

• Able to work flexible hours and days.
• High school diploma or equivalent.
• Five years baking experience and graduate from a culinary school.
• Five years culinary experience in a multi unit hotel or conference center.
• 2+ years of Advanced Cake Decorating
• Well versed skills in plated desserts, display pastries, breads, artisan goods, ect.
• Knowledge of food safety, sanitation, food products, and food service equipment
• Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect.
• Previous experience supervising a staff of 5 or more employees.
• Ability to communicate effectively.

Equal Opportunity Employer
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