Sous Chef, Pastry

About the role

The Sous Chef, Pastry is responsible for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role works to improve guest and employee satisfaction while maintaining the operating budget, supervises all kitchen areas to ensure a consistent, high-quality product, guides and develops staff and ensures sanitation and food standards are met. It is a full-time management position.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen personnel daily
• Assist the Executive Chef with kitchen operations and prepare and cook foods of all types, including for special guests or functions
• Develop new applications, ideas and products, and help determine how food should be presented and create decorative food displays
• Maintain purchasing, receiving and food storage standards, and comply with food handling and sanitation standards
• Supervise cooks and workers, lead shifts and personally prepare food items to specification
• Train employees in safety procedures, coach and mentor them, and take part in performance appraisals
• Handle guest feedback, complaints and problems, and interact with guests to obtain feedback on product quality and service
• Use the Labor Management System to schedule staff and track time and attendance

Required profile

• High school diploma or GED, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree