Job you are applying for:
Prep Kitchen- Pastry Sous Chef
at the following location(s):
Prep Kitchen - New York, NY
View Job Description - Prep Kitchen- Pastry Sous Chef
Description:The Prep Kitchen produces all bread and viennoiseries as well as the charcuterie program for Chef Daniel Boulud’s seven NYC properties. The Pastry Sous Chef is responsible for supervising all pastry production at the commissary, assisting the cooks when needed, as well as supporting the Pastry Chef in all aspects of cost control. This position is salary-based.
Requirements:Restaurant Operations
Assumes the duties and of the Pastry Chef when he/she is not present which include managing all aspects of the pastry operation
Assist Pastry Chef with new menu development
Production and mise en place
Order and inspect for quality all food and beverage items necessary for the production of the finished menu items
Have the ability to work effectively in a team environment
Maintain food quality and commissary standards
Profitability and Cost Control
Maintain budgeted labor costs and control overtime
Maintain budgeted food costs and control waste, tracking food costs as requested
Oversee food production for all pastry stations
Purchase of maintenance/cleaning supplies, as needed
Ensure that employees keep waste to a minimum
Employees
Recognize the importance of employee morale and help to maintain
Deal with any conflicts regarding pastry staff
Handle discipline as needed
Maintenance
Manage the maintenance and upkeep of the physical facilities
Maintain health department by conducting weekly sanitation inspection with steward
Work with commissary staff to maintain kitchen equipment.
Additional Info:Reports to: Pastry Chef
Competencies & Qualifications:
3 years of experience in high-volume or fine dining environment, preferably in a supervisory role
Accurate knife skills
Superior knowledge of the pastry menu and a mastery of pastry techniques
Ability to read and follow recipes and standards
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Actively practice food safety procedures
Able to train and motivate team
Organizational skills
Effective time management