Pastry Sous Chef - Gas Sous District

PROOF OF THE PUDDING•Duluth, GA

20h•Onsite

About The Position

Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. Proof of the Pudding is proud to be the food service provider for Gas South District. Offering fine-quality concessions and catering for meetings, exhibit hall booths, conventions, and special events. Gas South Convention Center includes a 9,800 sq. ft. state-of-the-art space. The Pastry Sous Chef will lead the culinary team in preparing and baking high-quality pastries, desserts, and baked goods. This role involves assisting with recipe execution, maintaining a clean and organized workstation, ensuring food safety, and collaborating with the kitchen team to meet production needs. The ideal candidate is detail-oriented, creative, and passionate about pastry arts, with the ability to work in a fast-paced environment. Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Requirements

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 year's experience in the culinary, food and beverage, or related professional area.
Must have previous experience decorating cakes.
Must have previous experience in high volume catering.
Strong attention to detail and creativity in pastry work.
Ability to work in a fast-paced environment while maintaining a positive attitude.
Knowledge of kitchen tools and pastry techniques.
Adherence to Company Uniform Requirements outlined in the Associate Handbook, uniform requirements outlined in your orientation guidelines.
Non-slip shoes are necessary.
Prolonged periods of moving and traveling through event spaces and kitchens
Bending, lifting, scooping, and carrying miscellaneous equipment and food items
Manual dexterity to operate cutting tools and kitchen utensils.
Pushing speed racks and carrying sheet pans
Must be able to lift up-to 50 pounds at times.
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Nice To Haves

Fine dining experience is preferred.

Responsibilities

Ensuring Culinary Standards and Responsibilities are Met
Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assists Executive Chef with all kitchen operations and preparation.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Assists in determining how food should be presented and creates decorative food displays.
Maintains purchasing, receiving and food storage standards.
Ensures compliance with food handling and sanitation standards.
Performs all duties of kitchen managers and employees as necessary.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Checks the quality of raw and cooked food products to ensure that standards are met.