Executive Sous Chef-Pastry

Job Summary

Create and plan all pastry and dessert items. Supervise pastry team to coordinate the production of custom desserts, confections, ice cream, and fancy pastries.

Responsibilities

QUALIFICATIONS:

• High school or equivalent education required.
• Minimum of two years of culinary school. Culinary degree preferred.
• Minimum of two years’ experience as a Sous Chef in a similar size operation.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must possess good communication skills both verbal and written.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Must possess basic computational ability and computer skills.
• Knowledge of computer accounting programs, math skills, and budgetary analysis capabilities required.
• Extensive knowledge of menu development, insight into marketing, cost, and wage control.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Executive Chef.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy.
• Ability to create recipes and support material (i.e. recipe cards, descriptions, and pictures).
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

JOB RESPONSIBILITIES:

• Select, train, and supervise pastry kitchen staff in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance, and discipline as necessary to promote quality products.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
• Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
• Monitor to ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations.
• Write, maintain, and update all menu specifications, recipes, and pictures, ensuring they are being followed.
• Observe production flow and make adjustments to adhere to control procedures for cost and quality.
• Check that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
• Perform other duties as necessary and assigned, including special orders, buffet presentation, V.I.P. parties, and writing specialty menus for promotions.
• Ensure menus for specials and/or brunch are completed weekly.
• Supervise daily cleaning and inventory of walk-in storage and refrigerators.
• Communicate and assist the Executive Chef in creating innovative products.