Pastry Sous Chef | ***Michelin | San Francisco

DESCRIPTION:

World renowned restaurant group with Michelin concepts up to 3 stars is seeking an passionate and talented Pastry Sous Chef for their flagship restaurant in San Francisco. Join a team that is fiercely dedicated to sustainability, artistry, love and respect for their community. This restaurant tells the story of California through food, highlighting the local bounty and fresh produce from their own farm in Sonoma. In your position, you will be 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. Most importantly, maintain respect for all staff in an environment that prioritizes values and integrity.

QUALIFICATIONS:

Ability to lead by example and nurture those around you.

Experience in Michelin standards.

Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.

Drive to elevate your personal performance and maintain the standards of quality.

Welcome suggestions and new ideas as an opportunity to learn, grow and improve systems.

Ability to anticipate and respond to guest needs in a respectful and timely manner.

Must demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.

Must strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.

RESPONSIBILITIES:

HACCP POINT PERSON / HEALTH DEPARTMENT

Maintain all required health department credentials in good standing.

Monitor all critical control points of the flow of product through the pastry kitchen.

Alert upper management to any problems regarding equipment.

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.

FOOD INVENTORY:

Assist in the daily inventory control of goods.

Assist in monthly inventory on the first of each month with another member of the management staff.

Monitor inventory levels and ensure that there is no waste and inventories are being rotated accordingly.

MENU CHANGES:

Execute new dishes under supervision of the Chef Ptissier

Make sure all recipes have been tested, standardized, and documented.

Daily communication with FOH Managers and office staff to ensure menus are up to date.

Awareness of ingredients in ALL recipes for allergies and restrictions.

ZERO WASTE:

Assist in creating and nourishing a culture of cooks that promote Zero Waste.

Making it a top priority to notice problems in the matter and thinking creatively to find solutions.

Assist with Plastic Free Certification.

PURCHASING/COSTING:

Update daily ordering log and communicate with Chefs to ensure pars are met.

Ordering of all dry goods, maintain pars, inventory, and proper storage for the restaurant.

Check inventory, and order cleaning products.

Place orders with appropriate Sous Chef for daily pastry produce needs (market, farm, etc.)

Communicate with the appropriate Chef for any online or special item orders.

Update ordering spreadsheet of current products being used on the menu to ensure efficiency.

All menu items must be costed either before or within one week of implementation onto the menu.

MEETINGS/COMMUNICATION:

Attend daily restaurant service meeting.

Work closely with service manager to ensure smooth daily operations.

Attend weekly Sous Chefs meeting.

HUMAN RESOURCES:

Implement all personnel policies/decisions as outlined in the Employee Handbook.

Provide feedback to Chef de Cuisine in regard to team performance and perform employee evaluations and provide a succession and training program.

Administer coaching and counseling to BOH team on a daily basis. Administer disciplinary action when necessary, and provide feedback and direction to the team.

COMPENSATION & BENEFITS:

Base Salary (DOE) $75k-$85k

Bonus potential based on performance

Unlimited PTO

Health, Dental & Vision

Wellness, Education & Uniform stipend

Quarterly staff trips to the farm

Dining Discounts

Equal Employment Opportunity