Pastry Sous Chef

20 hours ago


Orlando, Florida, United States Summer House On The Lake Full time

About Us:

Summer House on the Lake is a renowned dining establishment located in Disney Springs, offering an exceptional culinary experience. Our restaurant boasts three outdoor patios and a California-inspired menu that showcases the freshest, seasonal ingredients sourced from the local Florida market.

Job Summary:

We are seeking an experienced Pastry Sous Chef to join our team. As a key member of our kitchen staff, you will be responsible for overseeing the pastry line and inventory, leading the preparation and presentation of baked goods, pastries, and desserts. Your expertise will ensure the highest quality of our menu items and contribute to the success of our restaurant.

Responsibilities:

  • Pastry Line Management: Oversee the pastry line and inventory, ensuring efficient production and presentation of baked goods, pastries, and desserts.
  • Leadership and Supervision: Lead and manage the kitchen staff, including BOH shifts, food prep, and cooking, ensuring adequate inventory levels and supervising the kitchen, dish, and all other BOH teams.
  • Recipe Maintenance: Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books, ensuring consistency and quality.
  • Quality Control: Perform regular line checks throughout the day to ensure the quality of all menu items.
  • Purchasing and Inventory: Purchase and order food product and supplies for the restaurant, including daily product orders, and assist with tracking and controlling food cost.
  • Communication and Teamwork: Ensure effective communication of food production and timing issues, needs, and special requests between front-of-house (FOH) and BOH, and model and promote teamwork across all teams.
  • Employee Development: Partner with GM and management team to interview, hire, onboard, train, supervise, and develop all BOH employees and teams as needed.
  • Guest and Vendor Relations: Use tact and good judgment when dealing with challenges pertaining to guests, vendors, and employees, responding with patience and courtesy.
  • Flexibility and Adaptability: Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel, as needed.

Qualifications:

  • Experience: 2-3 years of pastry chef experience in a high-volume full-service restaurant.
  • Leadership Skills: Ability to lead and manage the kitchen staff.

Benefits:

  • Quarterly Bonus
  • Blue Cross Blue Shield Medical Insurance
  • Dental & Vision Insurance
  • Domestic Partner Benefits
  • Paid Time Off
  • 401(k)


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