Pastry Sous Chef - Temporary

JOB OVERVIEW:

As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end.

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
7. Review the daily activities; check the following:

1. Housecount
2. forecasted covers for each outlet
3. catering activity
4. purchases
5. meetings
6. appointments
7. VIPs/special guests

1. Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel.
2. Establish the day's priorities and assign production and prep task to staff to execute.
3. Execute all tasks in pastry kitchen.
4. Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
5. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
6. Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
7. Communicate additions or changes to the assignments as they arise throughout the shift.  
8. Review the purchase order list.
9. Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
10. Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
11. Ensure that staff reports to work as scheduled; document any late or absent employees.
12. Coordinate breaks for staff.
13. Inspect grooming and attire of staff; rectify any deficiencies.
14. Check and ensure that all opening duties are completed to standard.
15. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
16. Ensure that recipes, production schedules, plating guides, photographs are current and posted.
17. Ensure that all staff prepares items following recipes and yield guides, according to department standards.

1. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
2. Be aware of any shortages and make arrangements before the item runs out.
3. Observe guest reactions and confer with service staff to ensure guest satisfaction.
4. Create and review the amenity program menu with the culinary team for continuous improvement.
5. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.
6. Inspect the cleanliness of the line, floor, and all Kitchen stations.  Direct staff to rectify any deficiencies.
7. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
8. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
9. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
10. Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
11. Develop new menu items, test and write recipes.
12. Assist Catering Department with developing special menus for functions; meet with clients as requested.
13. Minimize waste and maintain controls to attain forecasted food and labor costs.
14. Ensure that excess items are utilized efficiently.
15. Monitor and ensure that all closing duties are completed to standard before staff clocks out.
16. Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
17. Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards.
18. Conduct performance reviews in a timely basis.
19. Document pertinent information in the logbook and follow up on items notated during other shifts.
20. Return business telephone calls/e-mails.
21. Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
22. Be familiar with procedures for attending to injured or ill guests or colleagues.
23. Answer correspondence.
24. Research new local suppliers and special markets.
25. Attend gourmet shows, food and wine meetings.
26. Perform at special events and off-premises functions.
27. Schedule and conduct month-end inventories.
28. Take physical inventory of specified food items for daily inventory, to do ordering.
29. Prepare menu analysis and recipe costing.
30. Review sales and food cost daily; resolve any discrepancies with the Controller.
31. Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
32. Interview and hire new personnel according to Hotel policies and standards.
33. Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
34. Monitor timesheets, approve bi-weekly payroll, approve time off.
35. Regular and predictable attendance
36. Other duties as assigned.