Under the general guidance of the Executive Pastry Chef responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Culinary operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Pastry Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
DUTIES & FUNCTIONS
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
- Maintain constant quality control of all food prepared and ensure it is to the Executive Pastry Chef’s and Restaurant standards
- Assists Department heads and Team with the planning, preparation and execution of bread and pastries including but not limited to proofing, baking, cake decorating and ice cream making
- Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations
- Follows specifications and execute all standard recipes to ensure flavor, quality, size and presentation of products meet the Hotels standards
- Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene
- Maintains clear and effective communication between employees and promotes a positive atmosphere in the kitchen
- Understands and takes part in the hotels sanitation (HACCP) standards and encourages in the savings of the company’s assets by preventing unnecessary wastage
- Follows all company policies and procedures including food safety program and safety and security
- Serves as role model figure, be approachable, open minded, eager to learn and lead by example
- Finds methods to improve the efficiency of the department and increase productivity
- Ensure smooth and efficient service and production of food from the department
- Ensure all department staff work hygienically and productively
- Prepare and submit required reports in a timely manner
- Ensure that all food production and operation adheres to standards
- Develop new pastry, dessert, and bread recipes.
- Ensure efficient and accurate use of produce and equipment in and around the kitchen
- Understand the operational set up and principle of the Restaurant
- Oversee all aspects of the daily operation of the kitchen and food production areas
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
- Follow and ensure compliance with food safety and handling policies and procedures
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Ability to work under demanding and strenuous situations
- Maintain knowledge of all menus within the hotel
- Provides clear direction and achievable goals for their entire team
- Fully supportive of and cognizant of all Corporate Programs
- Understands and enforces federal, state and local food sanitation regulations
ADDITIONAL RESPONSIBILITIES
- Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
- Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
- Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
- Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
- Develop and implement cost saving and profit enhancement measures within your scope of responsibility.
To be aware of and ensure constant compliance with all necessary operational policies including:
- Health and Safety
- Food Hygiene
- Maintenance
- Emergency Procedures
- Liquor Licensing
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
- Attend mandatory meetings including divisional meetings, staff meetings, etc.
- Participate in community events and ensure corporate social responsibility goals of SLS are met.
- Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
- Keep work area clean and organized.
- Ensure confidential documents are kept in a secured area.
- When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
- Complete other duties as assigned by the Ownership or Corporate Offices.
- Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
- Ensure that all staff follows and are in compliance with SLS policies and procedures.
OTHER DUTIES
Assimilate into SLS culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.