Pastry Sous Chef

Key Responsibilities: All Management & Hourly Employees, Hotel Partner Executive Team, JFRA Executive Team

Essential Job Function: : Responsible for managing the pastry kitchen personnel, ensuring the quality preparation of all pastry items and all proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and menu development, maintaining food and labor costs.

Maintaining the following:

• Food Cost
  • Supervising pastry cooks
  • Ordering dry goods on a daily basis
  • Following up on waste log end of shift
• Labor Cost
  • Cutting BOH pastry staff according to business demands
  • Reconciling payroll daily for pastry cooks
• Menu Development
  • Following SOP?s for menu development
    • Menu meeting
    • Testing/Tasting protocol
    • Standardizing recipes
    • Communication
    • Training (FOH&BOH)/Implementation
      • Updated MEP
      • Menu Descriptions
      • Line Up
  • Staff Development & Training
    • Training new cooks
  • Meeting Representation
    • Daily manager meeting
    • Daily 5pm FOH line up
    • Daily 515pm BOH line up
    • Weekly Sous Chef meeting
  • Kitchen Maintenance
    • Communicating maintenance issues with engineering department according to SOP
  • DOH
    • Signing off on HAACP logs nightly at end of shift
    • Implementing DOH standards
  • Coverage
    • ? By venue
      • pass coverage 5 shifts per week
      • Closing according to SOP