Pastry Sous Chef - New Venue Opening Central Florida

Tao Group Hospitality•FL, FL

11h•Onsite

About The Position

This position is responsible for supervising the daily activities of the pastry team department in accordance with department policies and procedures. The Pastry Sous Chef will create a broad range of baked goods per menu and interact with fellow team members and supervisors in a polite and courteous manner to ensure gracious hospitality. This role is for a new venue opening in Central Florida.

Requirements

Minimum 1 year of previous Culinary supervisory/management experience within a high-volume kitchen setting.
Strong menu planning skills.
Ability to coach.
Ability to build a team.
Problem-solving skills.
Leadership skills.
Must be organized, self-motivated, and proactive with strong attention to detail.
Proficient with computers (Microsoft Products), POS, and technology.
Ability to write, read, and verbally communicate.
Must be able to move quickly.
Must be able to push and lift up to 75 lbs. with or without assistance.
Must be able to stand for extended periods of time.
Must be effective as part of a team.
Ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner.
Ability to maintain confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.

Nice To Haves

Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience.

Responsibilities

Supervising the daily activities of the pastry team department.
Creating a broad range of baked goods per menu.
Interacting with fellow team members and supervisors in a polite and courteous manner.
Ensuring the needs of the guests are accommodated.
Ensuring the general cleanliness of the pastry department and the entire venue.
Participating in interviewing, hiring, and training new applicants and team member development of all subordinates.
Responsible for the scheduling of assigned departments (where applicable).
Participating in growth opportunities and team member development of all pastry team members.
Ensuring safety, quality, and recipe accuracy.
Managing the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
Ensuring Department of Health and company sanitation standards.
Ensuring that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
Coaching and developing heart-of-house team members by setting clear guidelines and expectations.
Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
Ensuring all team members are compliant with all heart-of-house standards and procedures.
Checking cover counts, BEOs, and/or Fire Sheets.
Ensuring the preparation and delivery of menu-focus items to daily pre-service meetings.
Being proficient with all operational systems, which include payroll, inventory, and purchasing.
Possessing in-depth knowledge of all recipes, and food menus and maintaining station recipe books.
Organizing, developing, and producing new recipes for potential new menu items and specials.
Ensuring the completion of all opening and closing procedures as prescribed by the company.
Ensuring expediting standards.
Communicating clearly and concisely with all team members during service.
Having practical knowledge of the job duties of all supervised team members.
Overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
Attending, leading, and participating in any training sessions, departmental meetings, or daily pre-shift meetings.
Learning by listening, observing other team members, and sharing knowledge while leading by example.
Portraying a positive and professional attitude.
Demonstrating knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
Working as part of a team and providing help and support to all fellow team members.
Assisting and/or completing additional tasks as assigned.