Description:

The Pastry Sous Chef is responsible for supervising the production of food at all Pastry stations, assisting the cooks when needed, as well as supporting the Executive Pastry Chef in all aspects of cost control. This position is full-time and salary-based.

Requirements:

Essential Duties: Restaurant Operations -Assume the duties and of the Executive 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 for service -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 restaurant standards Profitability and Cost Control -Maintain budgeted labor costs and control overtime -Maintain budgeted food costs and control waste -Oversee food production for all pastry stations -Track food costs as requested -Purchase of maintenance/cleaning supplies -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 back-of- house staff to maintain kitchen equipment -Manage the maintenance and upkeep of the physical facilities -Work with back-of- house staff to maintain kitchen equipment -Monitor appearance of kitchen and storerooms and take corrective action

Additional Info: