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Pastry Jr. Sous Chef
4 months ago
JOB OVERVIEW:
The Pastry Jr Sous Chef will be responsible for providing supportive leadership to kitchen staff and management. His/Her duties include assisting the Pastry Chef in monitoring kitchen production and ensure food quality taste or presentation. The Jr Sous will take on additional responsibilities in the Pastry Chef’s absence to ensure that kitchen staff has proper direction
WORK REQUIREMENTS:
Pastry Jr Sous Chef Responsibilities
Managing the kitchen inventory and ensuring supplies are fresh and of high quality Supervise performance of kitchen staff to ensure proper activity Order product for service with a responsible sense of finance Check quality of desserts / breads for all outlets regularly Ensure that the pastry kitchen staff work harmoniously in order to ensure timely production of quality foods Ensure proper arrangement and garnishing of food Assist in recruiting, hiring, and training employee pastry cooks / bakers Attend BEO meeting in the absence of the Pastry Chef Assist with scheduling and monitor labor costs Uphold all HACCP protocols Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted Supervise, train and direct employees; give correction when needed Promote good team spirit regularly Be an ambassador for the company to promote good working environment Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.POSITION REQUIREMENTS:
High school diploma or GED Ability to meet strict deadlines. Creativity in crafting new pastries Minimum 5 (5) years of baking experience in a high volume or luxury hotel Current SERVSAFE certification or has successfully completed a sanitation course within the past year Current food handler’s card and other certification as required by federal/state/local law Must be able to multitask and prioritize daily task list. Attend all hotel required meetings and trainings. Language: Required to speak, read and write English, with fluency in other languages preferred. Availability; Must be able and flexible to work as required by business demands including holidayPHYSICAL REQUIREMENTS:
Must be able to tolerate temperature changes from hot to cold and cold to hot. Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places. Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally. Must be able to exert physical effort in transporting 30 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. frequentlySource: Hospitality Online
