Pastry Sous Chef

The Polo Club of Boca Raton•Boca Raton, FL

68d•Onsite

About The Position

The Pastry Sous Chef manages and coordinates pastry cooks and the pastry junior sous chef in preparing and serving pastry products for functions, à la carte service, and buffets. The role ensures pastry quality meets Executive Chef and Polo Club standards, member expectations are met, and kitchens and pastry areas maintain high sanitation standards. The Pastry Sous Chef trains and develops pastry cooks and oversees their skills and performance. Working with the Executive Pastry Chef and other chefs, the role plans production, coordinates functions and events, monitors staffing, hours, costs, and production records, and ensures items are prepared and presented on schedule. The position develops, tests, and implements products and recipes; creates specialty desserts and showpieces; controls bakery supply purchasing; and supports custom action stations and service. It also gathers feedback, improves products and cost efficiency without reducing quality, and manages staff through hiring, training, coaching, counseling, performance appraisal, and other supervisory responsibilities. The role requires advanced knowledge of bakeshop and kitchen equipment, advanced knife skills, pastry preparation expertise, and practical and theoretical culinary knowledge. The employee must communicate professionally, work effectively with members and colleagues, multitask in a fast-paced environment, and be able to stand for extended periods. The position may involve tasting desserts or members’ food items containing alcohol to assess preparation or respond to a complaint.

Requirements

At least three years working as a pastry sous chef at a four- or five-star resort, club, or hotel, or working under a certified master chef in an à la carte setting with multiple restaurant outlets.
Pastry diploma from a vocational school or culinary college, an associate degree, equivalent education from a two-year college or technical school, a two-year apprenticeship at a four- or five-star property, at least one year of related experience and/or training, or an equivalent combination of education and experience.
Advanced knowledge of bakeshop and kitchen equipment and advanced knife skills.
Solid understanding of food preparation specializing in pastry and thorough practical and theoretical culinary knowledge.
Ability to stand in one place for extended periods and to meet the physical demands of the job, including lifting and moving up to 10 pounds regularly and up to 30 pounds frequently.
Ability to analyze data and prepare reports.
Ability to communicate, read, interpret, and write in English, including business correspondence, reports, and procedure manuals, and to present information and respond to questions.
Ability to use Word, Excel, PowerPoint, Microsoft Office Suite, inventory software, Outlook, and the Internet.
ServeSafe certification.
Ability to calculate figures and amounts, solve practical problems, and interpret written, oral, diagrammed, and scheduled instructions.
Ability to multitask and work in a fast-paced environment and maintain effective professional working relationships.

Responsibilities

Manage and coordinate pastry cooks and the pastry junior sous chef in preparing and serving pastry products for functions, à la carte service, and buffets.
Ensure pastry quality meets Executive Chef and Polo Club standards and that member quality expectations are met.
Maintain sanitation standards in kitchens and pastry areas in accordance with Federal, State, and Local requirements and Polo Club standards.
Train, mentor, and develop pastry cooks and oversee their skill development.
Plan pastry production with the Executive Pastry Chef according to menus, BEOs, and special requirements; attend BEO meetings upon request.
Provide recipes as needed and use Polo Club recipes, methods, and procedures to achieve consistent outcomes.
Decorate and present showpieces, specialty cakes, and show pastries using chocolate, sugar paste, fondant, icings, and other mediums.
Monitor staff hours and production, maintain production records, ensure adequate staffing, and control costs.
Review daily function and BEO sheets and ensure items are prepared, made, and presented on schedule.
Coordinate future functions and events with the Chef and other staff members.
Seek feedback from chefs and members about satisfaction with à la carte pastry and buffets.
Work with the chef on setup and service of custom action stations.
Improve products to increase cost efficiency without reducing quality; develop, test, and implement products and maintain quality control of bakery items.
Create special desserts and recipes; sample desserts or members’ food items containing alcohol when necessary to assess preparation or address a complaint.
Control ordering and purchasing of bakery supplies.
Supervise pastry shop employees, including interviewing, hiring, firing, training, planning and assigning work, directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.
Communicate courteously and professionally with members, coworkers, management, and the public; follow organizational regulations, policies, procedures, and instructions.
Perform other duties assigned by the Executive Pastry Chef.