Pastry Sous Chef

Peregrine Hospitality•Napa, CA

4d•Onsite

About The Position

Essential Functions Must adhere to the company’s Service culture – 4 Keys to creating guests for life. Must align with Peregrine Hospitality TBO Strategy and focus on recruiting and retaining top talent. Must participate in all resort required meetings and trainings. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag. Assist Executive Pastry Chef in running Pastry operation. Provide consistent training, guidance and coaching to the Pastry team members. 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. Monitor quality of pastry/bakery food product and presentation. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Silverado Resort standards. Know and enforce all local health department sanitation laws. Ability to compute food cost. Work with the Executive Pastry Chef to create and implement menus. Check all stations at the end of every shift for proper food storage, cleanliness and sanitation. Check food purchases for proper ordering, quality and price structure. Maintain compliance with Silverado Resort policies, standards and regulations to ensure safe and efficient operation of the resort. Abide by all resort policies and safety rules. Perform other duties as requested by management. Qualifications Previous experience in a leadership role in Pastry is a must. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. In compliance with California laws, the current Serve Safe Manager is required. Work Conditions and Schedule Flexible and long hours sometimes required. Medium work - Exerting up to 75 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. This can involve bending, kneeling, or stooping. Must be able to stand during entire shift. Must be able to withstand temperature variations both hot and cold. Must be able to work outdoors. SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Requirements

Previous experience in a leadership role in Pastry is a must.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
In compliance with California laws, the current Serve Safe Manager is required.

Responsibilities

Adhere to the company’s Service culture – 4 Keys to creating guests for life.
Align with Peregrine Hospitality TBO Strategy and focus on recruiting and retaining top talent.
Participate in all resort required meetings and trainings.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag.
Assist Executive Pastry Chef in running Pastry operation.
Provide consistent training, guidance and coaching to the Pastry team members.
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.
Monitor quality of pastry/bakery food product and presentation.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Silverado Resort standards.
Know and enforce all local health department sanitation laws.
Ability to compute food cost.
Work with the Executive Pastry Chef to create and implement menus.
Check all stations at the end of every shift for proper food storage, cleanliness and sanitation.
Check food purchases for proper ordering, quality and price structure.
Maintain compliance with Silverado Resort policies, standards and regulations to ensure safe and efficient operation of the resort.
Abide by all resort policies and safety rules.
Perform other duties as requested by management.