Pastry Sous Chef

The Polo Club of Boca Raton•Boca Raton, FL

8d•Onsite

About The Position

Manages and coordinates all activities for the pastry cooks and pastry jr. sous chef in the preparation and service of all pastry products for functions, ala carte and buffets. Ensures that the quality of pastry is prepared and served to the Executive Chef and Polo Club standards. Ensures all the quality standards required by the members are being met. Makes sure the kitchens and all pastry areas are kept at the highest level of sanitation. Trains and develops the pastry cooks as directed to ensure standards are met.

Requirements

Advanced knowledge of bakeshop and kitchen equipment.
Advanced knife skills required.
A solid understanding of food preparation specializing in Pastry.
Thorough culinary knowledge both practical and theoretical.
Ability to stand on one place for extended periods of time.
Ability to analyze data and prepare reports.
Ability to verbally communicate well in English and in writing.
Ability to understand and carry out verbal and written instructions in English.
Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
Must be able to multi-task and work in a fast-paced environment.
Directly supervises employees in the pastry shop.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, firing, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Pastry Diploma from a vocational school or culinary college, associate degree, or equivalent from two-year college, a two-year apprentice program at a four-five-star property, or technical school; or at least one year related experience and/or training; or equivalent combination of education and experience.
A minimum of three years working as pasty sous chef in a four-or-five star rated resort, club, or hotel, or working under the supervision of a certified master chef in an ala carte setting with multiple restaurant outlets.
Ability to communicate well in English.
Ability to read and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Proficient with Microsoft Office Suite; Inventory software, Outlook and Internet.
Serve Safe certification.
Regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds.
Specific vision abilities required by this job include close vision, distance vision and peripheral vision.
Regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
Occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

Responsibilities

Plans with the executive pastry chef production for the pastry department according to menus, BEOS and/or special requirements as directed by the executive chef.
Attends BEO meetings upon request.
Supplies recipes as needed, uses Polo Club recipes and follows methodology and procedures to ensure best outcomes while training and mentoring pastry cooks to oversee their skill development.
Decorates and presents showpieces, specialty cakes and show pastries, from chocolate, sugar paste, fondant, and icings along with other mediums as guided by the pastry chef.
Monitors with the pastry chef staff hours and production to ensure adequate staffing, controls costs and maintains production records.
Checks daily functions and BEO sheets and ensures that all items are prepared and made and presented for on schedule.
Coordinates future functions and events with the Chef and other staff members.
Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as The Polo Club.
Secures continuous feedback from the chefs and members as to member satisfaction regarding pastry ala carte and buffets.
Works with the chef to engage in set-up and service of custom action stations.
Seeks continual improvement to products to affect cost efficiencies without reduction in quality.
Develops, tests, and implements new products and ensures quality control of all bakery items.
Creates special desserts and recipes.
May create certain desserts using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the dessert is prepared and tastes appropriately.
May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the dessert item.
Controls ordering and purchasing of bakery supplies.
Manages staff responsibilities including interviewing, hiring, training, coaching, and counseling.
Communicates with members, co-workers, management, and the general public in a courteous and professional manner.
Conforms with and abides by all regulations, policies, work procedures and instructions.
Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
Performs other duties as assigned by the Executive Pasty Chef.