Pastry Sous Chef-Carolina-Exempt

SUMMARY

The primary purpose of this position is to assist the Pastry Chef to produce the highest quality baked goods on a consistent basis and to ensure products are available at all times.

EDUCATION and/or EXPERIENCE

Associate's degree and a minimum of 3 years related experience; or equivalent combination of education and experience. Ability to produce quality showpieces & centerpieces (sugar, chocolate & pastillage) as well as wedding cakes with a high degree of confidence

ESSENTIAL DUTIES AND RESPONSIBILITIES

This position involves driving a company vehicle and/or company insured vehicle. A valid drivers license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations. Assist the Pastry Chef in the production of all baked goods. Monitor workload of the Bakeshop staff and insure that they are meeting the demands of his/her respective areas. Ensure all bakery items are of the highest quality. Ensure items are properly packaged, rotated and stored. Ensure all daily used bakery items are adequately stocked. Produce daily Pastry Cart for the Carolina Dining Room. Assist the Pastry Chef in improving items (various Pastry offerings throughout the resort). Ensure that all Baking & Pastry operations are working to the maximum levels of efficiency and that all functions and meal periods are meeting production demands on a timely basis. Manage and track production and outlet orders in Eatec. Help create recipes and maintain accuracy of all products and recipes database Develop weekly staffing schedule and based on the demands of each operations business, insure that all areas are staffed to meet the Baking & Pastry production demands. Ensure that all Baking & Pastry operations employees are being utilized to minimize any unnecessary over time hours. Each week consult with the Resort Executive Sous Chef prior to scheduling to discuss payroll and revenue forecasts. Maintain a high degree of cleanliness and sanitation, both personally and in the work area. Grow and maintain a strong working relationship with all Resort Culinary departments and ensure that you have all pertinent information and product to meet and exceed the expectations of our members and guests. Insure that standardized recipes are created where needed and that a standardized high quality product is produced on a consistent basis. Be proactive in any and all situations that could arise that may have adverse effects on the integrity of the Baking & Pastry Operations. Make sound judgment calls and decisions based on the principles of the Resort, the Resort Executive Chef and the Pastry Chef. Be an active participant in the leadership of all Baking & Pastry employees. When necessary counsel employees on their job performance, any absenteeism or tardiness issues and any other challenges which may arise. Participate in the review process of all Baking & Pastry employees and evaluate the employees performance based on the criteria given by the Human Resources Department. Insure that the Baking & Pastry kitchen is represented at the daily Carolina Hotel BEO meeting (Monday through Friday) and all Baking & Pastry specific information is verified. Represent the Pastry Chef at any relevant task or meeting during his absence. Work with the Executive Steward and insure that all equipment necessary is available for the bakeshop demands. Monitor safety and sanitation practices of all Baking & Pastry kitchen employees and ensure that the highest levels are consistently maintained.

SUPERVISORY RESPONSIBILITIES

Manages two subordinate supervisors who supervise a total of 10-15 employees in the Pastry/Bake Shop. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee must regularly lift and /or move up to pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

Pinehurst, LLC reserves the right to transfer any Employee from his/her current job assignment or location to another job assignment or location as needed, either on a temporary or regular basis.

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