Pastry Sous Chef

BHC•Charleston, SC

35d•Onsite

About The Position

Operates the kitchen daily with professionalism, respect, efficiency, knowledge, and awareness. Understand the philosophy of the chef and adhere to all restaurant policies. Mentors & leads junior staff members. Uphold restaurant standards for quality and cleanliness. GENERAL EXPECTATIONS: Act with integrity, honesty, and knowledge that promote the culture, and values of BHC. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times. Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative. Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.

Requirements

Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef.
A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.
Must be able to communicate clearly, both verbal and written.
Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
Be able to reach, bend and frequently lift up to 30 pounds.

Responsibilities

Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to
Follow through with Pastry Chef, Executive Sous Chef, and Executive Chef’s orders
Strong kitchen and leadership skills with a proven ability to coach and develop staff
Address and resolve internal staff conflict and nurture a no-blame culture and cultivate mutual respect
Encourage employees to come up with operational innovations
Supervising workers to ensure compliance with occupational, health, and safety standards
Develop workable solutions to solve routine department and guest-related problems
Apply good judgment, able to bend a rule for a guest to create an excellent experience
React quickly and effectively to unplanned operational needs, while remaining calm under pressure
Accept the need for flexibility and respond to evolving circumstances
Ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment