About the position
The Pastry Sous Chef serves in a leadership role in many areas of the kitchen’s operations. He/she works in close collaboration with the Executive Pastry Chef and Executive Chef in overall kitchen management- including menu development and execution for our Michelin-level Fine Dining Restaurant, the establishment/maintenance of quality standards, dessert production and recipe development, and the support of the culinary team.
Responsibilities
- Serve as a member of the leadership team to help move the property into a successful and profitable direction by continuing to develop and implement supervisory responsibilities.
- Regularly assist in managing labor resources through staff scheduling, payroll verification, employee evaluation, hiring, and termination.
- Take a role in the training/coaching of staff- serving as a mentor within the kitchen to build up the collective knowledge, skills, and abilities of the kitchen team.
- Assume the 'Manager On Duty' and full leadership responsibilities associated with supervision of kitchen staff and kitchen production.
- Execute and supervise the preparation/cooking of various food items, ensuring all offerings consistently live up to our Five Star recognition.
- Continually monitor details of food production, ordering, inventory, cost, quality/consistency, and the accommodation of guest specifications.
- Proactively utilize culinary knowledge and creativity in proposing, developing and implementing thoughtful and novel menu items.
- Plan, coordinate, and implement culinary offerings particular to special events and holiday functions.
- Assume the role of liaison between the kitchen and other hotel departments, demonstrating superb lateral service, collaboration, and teamwork.
- Ensure that staff is knowledgeable and observant in following department safety procedures and policies.
- Perform other necessary duties as assigned.
Requirements
- In-depth skills and knowledge of all kitchen operations, including utilizing tools/equipment, planning and preparing a wide range of foods.
- Capable and knowledgeable in producing consistent and high quality product in a timely manner.
- Able to offer fresh ideas and creativity toward menu development and presentation.
- Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
- Able to take direction and work independently with appropriate time management skills.
- Skilled in effective training, coaching and mentoring.
- Skilled in exerting clear and strong leadership, communication, organizational, and interpersonal skills.
- Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
- Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
- Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
- Able to exert strong organizational skills and efficient management of work station.
- Knowledgeable of basic kitchen and food safety procedures.
- Familiar with basic inventory tracking and management.
- Proficient in fundamental computer abilities, particularly in research and data management.
Nice-to-haves
- Culinary education and/or on the job training with hotel and fine dining experience preferred.
- Previous experience cooking in a fine dining or Michelin level restaurant.
Benefits
- Competitive Salary
- Paid time off up to 4 weeks
- Paid sick leave
- Holiday Pay
- Paid overtime
- Paid health and vision insurance
- Life Insurance
- 401k Matching
- Daily Staff Meal
