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Pastry Sous Chef

2 months ago

Newport Beach, California, United States Balboa Bay Resort & Club Full time
Job Details

Level
Management

Job Location
Balboa Bay Resort & Club - Newport Beach, CA

Remote Type
N/A

Position Type
Full Time

Education Level
Not Specified

Salary Range
$68,000.00 - $72,000.00 Salary/year

Travel Percentage
None

Job Shift
Any

Job Category
Hospitality - Hotel

Job Summary

As a Pastry Sous Chef at Balboa Bay Resort & Club, you will be responsible for planning and directing the preparation of pastry items to ensure guests receive the highest level of service and quality on a daily and consistent basis. This role requires a strong leader who can mentor and train team members to meet or exceed guest expectations and provide a high level of guest satisfaction.

Key Responsibilities

  1. Team Management
    Manage subordinate team members responsible for pastry preparation, ensuring they meet or exceed guest expectations and provide a high level of guest satisfaction.
  2. Operations Management
    Monitor day-to-day pastry kitchen operations to ensure standards of product presentation and service to exceed guest expectations and meet or exceed property standards.
  3. Inventory Management
    Work to manage expenses and control wastage by planning adequate production quantities and portion control, utilizing computer systems to order product and input schedules.
  4. Guest Service
    Ensure guests receive outstanding, consistent, exceptional service by collaborating with banquet, restaurant, and executive chef, seeking opportunities to improve satisfaction and immediately handling any guest concerns or complaints.
  5. Cleanliness and Maintenance
    Ensure all pastry kitchen areas are clean and properly set up, maintaining sufficient inventory of food, supplies, and equipment, and ordering as needed.
  6. Recipe Development
    Monitor recipes to ensure consistent exceptional food is provided, assisting in developing and updating policies and procedures.
  7. Compliance
    Follow all standard food handling, sanitation, and health department guidelines, ensuring compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
  8. Attendance and Punctuality
    Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Qualifications

  1. Education
    Completion of an approved Culinary Program or Apprenticeship. Associates degree in Culinary Arts preferred.
  2. Experience
    Two years increasingly responsible pastry experience in hotel environment required. Prior supervisory experience desired.
  3. Leadership
    Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
  4. Communication
    Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
  5. Problem-Solving
    Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
  6. Computer Skills
    Requires ability to learn and use computer systems used at the hotel.
  7. Attention to Detail
    Strong attention to detail and the ability to handle multiple tasks.
  8. Language Skills
    Must be able to speak, read, write, and understand English to communicate with management, team members, and guests. Bilingual Spanish a plus.
  9. Certifications
    Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
  10. Availability
    Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
  11. Appearance and Demeanor
    Must maintain a clean appearance and professional demeanor.