Pastry Sous Chef

Responsible for maintaining cleanliness and organization standards in the pastry & restaurant. Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product). Ensure all mise en place meets preparation standards and is ready for service.

Along with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef oversees a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

Requirements:

• Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods, ensure consistent execution of pastry offerings and timely flow of service.
• Always maintain positive working relationships and clear communication with Kitchen & Service teams.
• Lead by example. Team comes first mentality.
• Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues.
• Drive to elevate your personal performance and maintain the standards of quality and receptive to changing needs and priorities.
• Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.
• Continuously provide support to all pastry staff
• Able and willing to attend pre-service line ups with product and dish information for FOH team
• Must attend weekly Sous Chef meetings
• Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
• Maintain a clean and stocked workplace, prep area, storage area and walk-in
• Implementing all personnel policies/decisions as outlined in the Employee Handbook.
• Must hold the team accountable. Strict standards
• Provide feedback to Executive Chef and Pastry Chef in regards to team performance and perform employee evaluations and provide a training program.
• Administer coaching and counseling to BOH team on a daily basis. Will administer disciplinary action when necessary, and provide feedback and direction to the team.
• Updating order guides, and communicating with Chefs to ensure pars are met.
• Ordering of all dry goods ordering, pars, inventory, and proper storage for the restaurant.
• Placing order with appropriate Sous Chef for daily pastry produce, any online or special item orders.
• Responsible for maintaining cleanliness and organization standards in the pastry & restaurant.
• Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product).
• Ensure all mise en place meets preparation standards and is ready for service.

Financial:

• Manage food cost
• All menu items must be costed either before being put onto the menu.
• Matching labor to business levels
• Assist in bi-monthly inventory each month
• Monitor inventory levels and ensure that there is no waste and inventories are being rotated accordingly. FIFO

Department of Health and HACCP standards:

• Expected to maintain all required health department credentials in good standing.
• Must have NYCDOH Certificate
• Will monitor all critical control points of the flow of product through the pastry kitchen.
• Must alert managers to any issues in a timely manner
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature.
• Ensure that sanitation buckets are set up and maintained throughout the kitchen daily.
• Make sure all stations have thermometers and maintain logs.

Qualifications:

• 2+ years’ experience in a Pastry leadership position
• Certification in Hospitality-related field, or equivalent (preferred)
• An understanding of baking and pastry techniques, production and a basic understanding of how to use kitchen equipment
• Eagerness to learn, grow, and teach
• Positive demeanor, ability to give and take direction, and passion for the food industry
• Open availability. Night and weekend availability is a must.
• English fluency and additional languages preferred, but not required

More detail about Peak part of Rhubarb Hospitality Collection