Pastry Chef at The Pearl Hotel

THE ST JOE COMPANY•Rosemary Beach, FL

3d•Onsite

About The Position

The Pastry Sous Chef is responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness, and organization. This role is responsible for supervising day-to-day activities, providing a “Hands On” approach to training, planning, assigning and delegating work. Additionally, the Pastry Sous Chef should always encourage elevated performance, lead by example, and discipline employees for the purpose of improving the Pastry Departments standards of excellence.

Requirements

Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak, and communicate in basic English preferred
3 year of relevant professional experience in culinary, food and beverage, or a related field OR Degree in Culinary Arts, Hotel & Restaurant Management, or a related field and at least 1 year of relevant professional experience
1 year experience in supervisory role
Detail-oriented and thorough.
Ability to perform consistent work to the highest of standards.
Ability to remain discreet and respect the privacy of guests.
Ability to interact with guests in a pleasant, friendly way
Knowledge and ability to make different types of pastry, dessert, cake decorating.
Possess professional disposition with good communication and interpersonal skills.
Knowledge of supplies, equipment, and/or services ordering and inventory control
Ability to understand complex instructions and material
Ability to supervise and train assigned staff.
Ability to handle multiple tasks and works well in environment with time constraints
Ability to analyze supplies costs and develop cost-effective procedures.
Ability to prepare routine administrative paperwork
Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
Ability to read, understand, follow, and enforce safety procedures
Knowledge of food preparation and presentation methods, techniques, and quality standards

Responsibilities

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Assist with developing, implementing, and maintaining new recipes, presentations and products
Prepares specialty baked goods for in-house and catered events
Supervises the preparation and production of all baked goods
Inspect the quality of the ingredients and measure them for specific recipes
Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc.
Analyzes food costs and determines most cost-effective recipes while maintaining quality
Identify staffing needs and help recruit and train personnel
Provides training and guidance to pastry staff performing related work
Assist Executive Pastry Chef in scheduling labor to meet business needs and labor cost objectives
Ensure kitchen equipment is in good condition and meets all requirements
Control the effective storage and stock levels, while always being cost-conscious
Ensure that all products are received in correct unit count and condition, following culinary receiving polices
Assist the Pastry Chef with the coordination and directing of the pastry operation
Helps develop and research new recipes; creates decorative cakes, statuaries, and ornaments for special events
Ensure all food and beverage products are consistently prepared and served according to recipes, portioning, and serving standards
Ensure that all equipment is kept clean and kept in excellent working condition
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the pastry areas, associates and guests
Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always
All other duties as assigned