Pastry Sous Chef - Crane Club Restaurant New York

Tao Group Hospitality•New York, NY

52d•Onsite

About The Position

The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue.

Requirements

Previous pastry experience preferred
Experience in a high-volume culinary operation preferred
Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent)
Minimum of five to seven (5 - 7) years of pastry experience in a fine dining environment
Possession of or the ability to possess all state-required work cards
Ability to write and verbally communicate
Must be able to move quickly
Must be able to push and lift up to 50 lbs
Must be able to stand for extended periods of time
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment
Exposure to hot kitchen elements or cleaning materials
Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Responsibilities

Lead the team in their daily responsibilities; ensure all items are ready for service
Maintain Company standards while creating desserts
Create baked goods based on menu specifications
Develop creative ideas to generate revenue
Develop and implement operating standards for the Pastry Department
Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible
Implement operating standards for the Pastry Department
Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team
Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish
Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary
Recognize and perform hiring, disciplining, coaching, and providing training to the staff.
Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information
Interact with other department personnel and restaurant staff as needed
Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations
Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations
Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA
Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed
Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations
Inspect delivery of food to ensure the highest level of quality
Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions
Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef
Keep work area clean and organized
Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards
Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws
Assist and/ or complete additional tasks as assigned