Pastry Sous Chef

AccorHotel • Boston, MA

5d • $75,000 - $80,000

About The Position

Responsible in assisting the Pastry Chef with directing and coordinating all pastry and baking production.
A key leadership role within the Culinary Department. Able to develop and inspire a group of talented and committed individuals who are capable of preparing the finest desserts available.
Ensure a five star level of service to the guests. Assure highest quality of the Department by working in an efficient and conscious manner, as well as, maintaining and developing the highest service standards possible.
Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Responsible for quality and quantity control of food production and appropriate staffing of entire pastry team.
Supervise and schedule the pastry team.
Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
Inform the Purchasing Manager or Executive Chef of any special products needed for coming functions.
Inform cooks of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Hotel standards.
Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
Know and enforce all local health department sanitation laws.
Know how to compute daily food cost.
Work with the Director of F&B to create and implement menus.
Ensure all equipment is in full working order.
Ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
Ensure an adequate supply of all products prepared on a timely basis.
Establish standard recipes, plating guide and cost of each menu item and ensure the compliance with them.
Make show pieces as needed.
Assess food portion size, visual appeal, taste and temperature of items served.
Check all stations at the end of every shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality and price structure.
Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
Other duties as required.

Requirements

• Pastry Chef Level experience in a luxury hotel required.
• Baking experience required.
• 5 years of progressive experience in a hotel or a related field.
• Culinary degree required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management

Responsibilities

• Assist the Pastry Chef with directing and coordinating all pastry and baking production.
• Develop and inspire a group of talented and committed individuals who are capable of preparing the finest desserts available.
• Ensure a five star level of service to the guests.
• Assure highest quality of the Department by working in an efficient and conscious manner, as well as, maintaining and developing the highest service standards possible.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Responsible for quality and quantity control of food production and appropriate staffing of entire pastry team.
• Supervise and schedule the pastry team.
• Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.
• Inform the Purchasing Manager or Executive Chef of any special products needed for coming functions.
• Inform cooks of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Know how to compute daily food cost.
• Work with the Director of F&B to create and implement menus.
• Ensure all equipment is in full working order.
• Ensure a superior production of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes, plating guide and cost of each menu item and ensure the compliance with them.
• Make show pieces as needed.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Other duties as required.

Benefits

• Employee benefit card offering discounted rates in Accor worldwide for you and your family.
• Excellent Company benefits including medical, dental, vision and life insurance.
• Personalized development opportunities across Accor's extensive brand portfolio.
• Ability to make a difference through our Corporate Social Responsibility activities

What This Job Offers

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