Pastry Sous Chef

Blackberry Farm•Walland, TN

81d

About The Position

The AM Pastry Sous Chef is responsible for leading and assisting the overall Main House pastry, bakeshop, and dessert needs that is conceptually directed by the Executive Chef to result in exception guest experiences. Top of Form The AM Pastry Sous Chef is responsible for positive morale, team growth and development, and a strong company culture to meet and exceed expectations. The ideal candidate will be able to consistently demonstrate strong emotional maturity, reliability, commitment, and attention to detail. Blackberry Farm is a Relais & Châteaux property that has provided world renowned hospitality to family, friends and guests for almost 50 years. Our attention to every detail, impeccable service, unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world. A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability.

Requirements

Culinary Education preferred and a minimum of 5 years of experience in restaurant, pastry, and leadership experience
High school diploma or equivalent
Must be able to compose effective recipes
Must be able to communicate effectively with guests, managers, and team members
Must be able to convert recipes into larger and smaller batches as needed
Must thoroughly understand weights, measures, and conversion of both
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Requires heavy lifting of up to 50 lbs.
Must be able to be on feet for the duration of the shift
Requires constant bending, stooping and reaching
Must be able to operate a company vehicle or golf cart safely

Responsibilities

Cleanliness and organization of the bakeshop
Writing pastry staff schedule for appropriate shifts for approval from the Chef
Communication of all pastry-specific supplies and equipment needs and ordering as necessary via standard vendor ordering systems and/or purchase order forms
Proper rotation and monitoring of raw and finished products
Creating and maintaining dessert production rotation for seasonal a la carte lunch services
Appropriate wrapping and storage of all pastry products
Finish/sending of Main House lunch desserts daily
Prep all components of Main House desserts
Assist with cake requests as needed
Forecasting production needs based on hotel occupancy including special events and holiday programming
Aid in recipe/ menu development and writing proper recipes that are stored on the network for employee access for consistency
Help with receiving when applicable and needed
Special requests/ dietary desserts for Main House breakfast and lunch
Individual and bi-annual leadership and menu conceptual goals as set forth by the Executive Chef of the Main House
Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.