Pastry Sous Chef

The Marcus Corporation•Milwaukee, WI

18h•Onsite

About The Position

Responsible for all pastry preparation, control of pastry labor and food costs for all Food and Beverage Outlets to include Mason Street Grill. This role involves assigning duties, training staff, ensuring proper food ordering and storage, supervising safety and sanitation, and preparing food items according to specifications. The position also includes managerial duties such as maintaining employee files, assisting with performance evaluations, and contributing to special events.

Requirements

2-3 years in high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions.
Thorough knowledge of food products, standard recipes, and proper preparation.
Able to read, write, and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
Knowledge of food and labor cost controls, inventory and the calculation of these controls.

Nice To Haves

High school education preferred.
Apprenticeship, post secondary school, or equivalent work experience beneficial.
Managerial and pastry production experience Preferred in similar hotel or resort.
Additional language and math skills and basic computer knowledge helpful.

Responsibilities

Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop.
Trains and supervises pastry staff in the proper preparation of desserts/pastry items from the standards set by the Pastry Chef.
Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations.
Adhere to control procedures for cost and quality.
Supervises daily safety and sanitation practices.
Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
Prepare all food items according to recipe specifications.
Perform other culinary and managerial duties as assigned.
Responsible for maintaining proper employee files in accordance with the hotel’s attendance and disciplinary procedures.
Assists in timely performance evaluations of staff.