Pastry Sous Chef

JW Marriott Savannah•Savannah, GA

17d•Onsite

About The Position

The Pastry Sous Chef is responsible to assist the Pasty Chef with control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production for banquet and restaurant functions. He/she is also responsible to assist with maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.

Requirements

A culinary degree and at least 2+ years of progressive experience in a hotel or a related field.
Previous supervisor responsibility is required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsibilities

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.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Oversee all aspects of the daily operation of the pastry production areas.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Hotel standards.
Know and enforce all local health department sanitation laws.
Check food purchases for proper ordering, quality and price structure.
Check daily function contracts for all pastry and bread related food requirements.
Schedule pastry and bread production staff based on business demand.
Supervise preparation, quality and quantity of all baked items; maintain quality standards within established guidelines.
Supervise cleaning and equipment maintenance in Pastry Shop.
Maintain safe and sanitary working environment.
Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.
Inspects all food displays to ensure highest level of eye appeal.
Remain aware of current market trends and tests new products as they apply to own hotel.
Perform other duties as requested by management.