Pastry Sous Chef

Enchantment Group Management Company LLC•Irvington, VA

3d•Onsite

About The Position

Accountable for the overall success of the dishes being produced daily in our newly renovated kitchen which includes an Athanor suite. The Pastry Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training and directing the work of staff in the Pastry Department responsible for food preparation while ensuring superior quality and consistency.

Requirements

High school diploma or equivalent vocational training certificate.
4 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant
Ability to compute basic mathematical calculations.
Ability to work all stations on the line
Food handling certificate
Knowledge of food and labor cost controls
Previous management experience
Ability to communicate in English verbally and in writing
Ability to work well under pressure
Ability to direct, manage, and motivate a team and contribute to their growth and
Current, Valid Driver’s License is Required.

Responsibilities

Overall responsibility for the production, quality and consistency of all Pastry items in the restaurant, including but not limited to Dining Room, IRD, Amenities, Fish Hawk and Banquets.
Supervise the pastry cook, cooks, stewards and surrounding areas to ensure compliance with the resort’s objectives and the health and safety of all employees and guests.
Train and supervise pastry kitchen staff in the proper techniques of food handling, food preparation and cost control of food products.
Instruct staff in the correct usage, safety and care of all equipment and machinery in the kitchen operation.
Interview, train and review performance of kitchen and utility personnel.
Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always.
Ensure the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.
Updating the pastry recipe book to reflect any new menu items for Fish Hawk, Dining Room, IRD, Banquets and amenities.
Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget.
Minimize waste and maintain controls to attain budgeted food and labor costs.
Foster and promote a cooperative working climate, maximizing productivity and morale.
Assist Executive Chef with performing daily administrative tasks related to labor and food costs including but not limited to time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed.
Assist with building our seasonally evolving dessert menu for Salt and Meadow along with developing fish hawk and Banquet dessert menu items.
Attend and/or hold departmental meeting and/or TI management meetings as assigned by Executive Chef.
Conduct tastings with hotel staff.
Other projects as assigned.
Exemplifies the Tides Inn Mission and Values.