Bakery Sous Chef

Reynolds Lake Oconee • Greensboro, GA

10h • Onsite

About The Position

The Bakery Sous Chef will be responsible for assisting the Executive Pastry Chef in managing the pastry department. This role involves overseeing food production, maintaining quality standards, ensuring sanitation and hygiene, and leading a team. The Bakery Sous Chef must be innovative, possess strong leadership skills, and be dedicated to creating a positive team culture. They will also be responsible for managing inventory, requisitions, and ensuring all food products are prepared to specification and on time. This position requires a strong understanding of baking and pastry programs, as well as the ability to manage staff and delegate tasks effectively.

Requirements

• Must be 18 years of age or older.
• Requires Culinary degree from an accredited culinary institute.
• Minimum of two-year experience in a quality dining establishment.
• Experienced in a leadership role and the management of staff.
• Must be able to work a flexible schedule and/or overtime if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Must have an outgoing personality.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must treat others with kindness and respect at all times.
• Perform other duties as required.

Nice To Haves

• Experience in multiple baking and pastry programs are a plus.

Responsibilities

• Correctly inventories and requisitions all food items.
• Understands and uses recipe cards and production sheets.
• Produces correct amount of mise en place for daily use with as little waste as possible.
• Prepares all foods to proper doneness and seasons correctly.
• Assists with preparation of other food products as needed.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Exhibits ability to prioritize work and ensure immediate needs are met.
• Understands and shows commitment to teamwork, knowing when to ask or offer help.
• Returns soiled food preparation utensils and other small-ware items to the proper areas.
• Understands and follows sanitation practices.
• Properly cools and stores all foods.
• Keeps station and coolers clean and neat during shift and for oncoming shift.
• Exhibits and uses proper personal hygiene, dresses professionally.
• Establishes and maintains professional standards of conduct and appearance.
• Holds daily team meetings and attends weekly BEO meetings, kitchen management meetings.
• Conducts meetings with subordinates to ensure consistency of product, sanitation, and hygiene levels.
• Delegates responsibility and authority to subordinates for specific tasks and follows up.
• Provides clear and complete instructions, states expectations precisely and uses subordinates’ capabilities most effectively.
• Holds periodic kitchen inspection of department with Executive Pastry Chef.
• Evaluates subordinates, apprentices and externs on an ongoing basis and takes corrective actions.
• Performs assigned tasks given by Executive Pastry Chef accurately and timely.
• Maintains and updates recipe program to ensure consistent recipes are followed.
• Follows up with all departments to ensure product is prepared to specification at proper amount and on time.
• Presents him/herself in a professional manner at all times showing leadership and self-control.
• Performs quality checks of all product purchases in the absence of Executive Pastry Chef.
• Is sensitive to members' requests and tries to accommodate any reasonable special request.
• Maintains complete knowledge of a la carte stations, menus, preparation and presentation.
• Manages dating, labeling and covering all items in walk-in coolers and freezers.
• Maintains safety and security in workstation.
• Responsible for maintaining Pastry Coolers using F.I.F.O. standards.
• Keeps up to date and current “Banquet Event Orders” for own use as well as maintaining a set for the staff.
• Creates baking and pastry service flow charts for all functions.
• Approves by initializing all kitchen food requisitions prior to staff submitting them to the Storeroom.
• Approves and documents any overtime hours in this department.
• Fills out and submits any maintenance work orders relative to this department.
• Works with banquet operations team and assists where needed.
• Must be innovative and look for areas that need improvement.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree