Pastry Sous Chef

Normandy Farm Hotel/Blue Bell County Club•Blue Bell, PA

About The Position

Normandy Farm is seeking qualified individuals who are interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. Applicants with experience working for first-class hospitality organizations will be strongly considered. JOB SUMMARY: The Pastry Sous Chef will lead and assist as needed with the day-to-day operation of the pastry kitchen in the absence of the Executive Pastry Chef. Performing all duties as outlined below while working with the pastry team. The Pastry Sous Chef will possess creativity, leadership skills, business knowledge, and time management. This position must be flexible to work PM shifts, weekends, and holidays. Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following: Manage day to day operations and monitor team performance to reach daily production goals Conduct daily shift briefings to Colleagues in absence of Executive Pastry Chef Assist in the development of new desserts, pastry and bread products Maintain a high-quality level of product quality, motivation and team spirit while supervising employees Communicate effectively to pastry team in regard to all production needs, production levels, and any other policies related to their employment Be aware of new items to add to the production sheets for preparation and train the team Other duties and/or projects as assigned Follow payroll costs and productivity within budgeted guidelines Provide training and support for new Pastry Colleagues Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Ensure that all perishable items are stored quickly and efficiently to avoid unnecessary waste Take necessary precautions and provide training to minimize risk of injury Provide adequate training for all equipment Immediately inform management of any maintenance needs Strong organizational and decision-making skills, along with the ability to recognize what needs to be prioritized and when. Responsible for quality control of all ingredients and finished products and provide solutions to issues Comply with and fully understand the laws and regulations regarding food safety, health and safety, hygiene and sanitation

Requirements

Must be at least 18 years old
High School Diploma or Equivalent
3 or more years' experience as a Pastry Chef
Possess a basic knowledge of excellent service standards as well as etiquette.
Available to work weekends, evening shifts and major holidays (Easter, Mother’s Day, Thanksgiving, along with other special events from time to time)
Mandatory compliance with all safety regulations, procedures, policies and rules
Regular and predictable attendance.
Arrives punctually in full uniform with a neat & professional appearance at all times
Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching.
Able to lift up to 25 pounds without assistance and in excess of 50 pounds with assistance
Must be able to multi-task several different actions at once.
Ability to work cohesively as part of a team
Knowledge and experience in all aspects of the pastry production

Responsibilities

Manage day to day operations and monitor team performance to reach daily production goals
Conduct daily shift briefings to Colleagues in absence of Executive Pastry Chef
Assist in the development of new desserts, pastry and bread products
Maintain a high-quality level of product quality, motivation and team spirit while supervising employees
Communicate effectively to pastry team in regard to all production needs, production levels, and any other policies related to their employment
Be aware of new items to add to the production sheets for preparation and train the team
Other duties and/or projects as assigned
Follow payroll costs and productivity within budgeted guidelines
Provide training and support for new Pastry Colleagues
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Ensure that all perishable items are stored quickly and efficiently to avoid unnecessary waste
Take necessary precautions and provide training to minimize risk of injury
Provide adequate training for all equipment
Immediately inform management of any maintenance needs
Strong organizational and decision-making skills, along with the ability to recognize what needs to be prioritized and when.
Responsible for quality control of all ingredients and finished products and provide solutions to issues
Comply with and fully understand the laws and regulations regarding food safety, health and safety, hygiene and sanitation