Pastry Sous Chef

Shore Lodge Whitetail LLC•McCall, ID

12d•Onsite

About The Position

Shore Lodge Whitetail Club is a premier private golf community and a top-rated resort in the West, offering an exceptional mountain career destination. This 4-season hideaway features a 77-room hotel, three acclaimed restaurants, an award-winning spa, and extensive event spaces. Located in the heart of Idaho's Salmon River Mountains, it provides unparalleled opportunities for recreation and a vibrant work environment. The Pastry Sous Chef will be instrumental in creating skillful, ingredient-driven pastries for various outlets including the Steakhouse, Banquets, and Cutwater Restaurant, ensuring consistent quality and exceeding guest expectations. This role involves supporting the pastry department operations, assisting the Pastry Chef de Cuisine, and contributing to the training, discipline, and management of the pastry team.

Requirements

High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years’ experience in the pastry industry, in which 2+ years were in a supervisory role.
Ability to read, write, compute, communicate in English and Imperial measurements.
Possess or able to receive ServSafe Certification.
Ability to quickly assess situations, determine priority, create a strategy and implement it.
Effective and engaging communication with fellow associates, supervisors, managers and staff.
Knowledge of all safety protocols for both BOH & FOH areas.
Able to function with prolonged periods of standing and walking in hot kitchen environment.
Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc...
Possess a valid Driver’s License and clean driving record.

Nice To Haves

Present initiative and ingenuity with minimal supervision.
Possess excellent time management and multi-tasking skills.
Take pride in being the final ‘inspector’ of your pastry creations.
Have an optimistic personality and thrive in a fast-paced environment.
Lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills.
Possess a working knowledge and understand the nuances between front and back of house and BEO’s.
Be a multi-tasking guru that maintains a high level of organization and detail.

Responsibilities

Plan and supervise the Pastry team in the production, preparation and presentation of all pastry.
Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine.
Participate in attracting, training, retaining and motivating the Pastry team members.
Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate.
Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus.
Assist in the procurement of all items needed for Pastry, using Birch Street Systems.
Ensure quality and consistency set forth by Pastry Chef de Cuisine.
Read, understand and implement BEO’s.
Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness.
Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation.
Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets.
Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality.
Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas.
Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed.
Comply with attendance rules and regulations and be available to work on a regular basis.
Attend management meetings in absence of Pastry Chef de Cuisine.