BOH - Pastry Sous Chef (Casa Lever)

SA Hospitality Group•New York, NY

17h

About The Position

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose: the pastry sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control. This position is also responsible for the production and presentation of pastries and other baked goods.

Requirements

The ability to work as part of a team, and personal cleanliness.
Very basic food handling, preparation, and cleaning skills are welcomed.
Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 50lbs.

Responsibilities

Assist in the bakery kitchen logistics and manager duties when assigned (scheduling, payroll, menu descriptions)
Responsible to assist in staff training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)
Continually review and manage performance of all staff and provide Executive Pastry Chef with feedback and suggestions for improvement
Understand, follow and direct others in current safety procedures
Supervising employees’ performance and issuing verbal warnings and write ups
Maintain the quality and the presentation of food to achieve favorable guest feedback
Assist in continuous creating of the new offerings (specials and seasonal item changes)
Follow company procedures to ensure proper and accurate food ordering
Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
In the absence of the Executive Pastry Chef - keep the food cost and labor cost aligned to given goals
Maintain communication with chefs and the front of the house management in locations regarding the inventories of the items
Assist in keeping all the bakery documentation up to date including, but not limited to: Job Duties and Opening/Closing Checklists Food Operations Manual/ Recipe Book Personnel Forms – such as new hire paperwork, termination form, etc.
Attend all meetings requested Executive Pastry Chef
Check company OUTLOOK for all incoming email communication, plus orders
Ensure compliance with all health department rules and regulations to pass the inspections
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Make cakes according to recipes or personal judgment and experience
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Portion, arrange, and garnish baked items
Substitute for or assist other staff during emergencies or rush periods
Bake breads, rolls, cakes, and pastries when needed
Cover label and date all items stored Self-Development
It is understood that as the Pastry Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities.