Pastry Sous Chef - The Little Nell

Job Description
Summary
The Pastry Sous Chef maintains smooth operation of the pastry kitchen during assigned morning or evening shift. Ensures food is prepared according to chef’s specifications and trains employees to hotel/kitchen standards. Prepares items for all facets of hotel food service. Responsible for the supervision of pastry employee’s quality and production.
The budgeted salary range for this position is $65,000-$75,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus.
Job Posting Deadline
Applications for this position will be accepted until May 15, 2024.
Essential Job Functions
- Provides back up support to am crew, pm crew and banquet functions with plating, preparation of mis en place, cleanliness
- Ensures the preparation for dinner service and Bakers have fulfilled their daily prep to perfection
- Assist pastry chef with administration of apprenticeship program, scheduling, disciplining documentation and supervising
- Communicate with Pastry/Executive Chef &
Executive Sous Chef regarding staff performance, guest comments, special requests, menu changes, etc.
- Train staff to standard performance levels
- Assures safe working conditions for all staff
- Ordering and communicating with purveyors
- Communicate mechanical problems with the engineering department via HOTSOS
- Maintain cleanliness of all kitchen production and storage areas
- Assist in writing/developing menu items and menu descriptions for all new dishes for FOH, and BOH, along with up to date recipes
- Assist with production of menu items, special requests
- Assist with monthly inventory
- Ensure food costs are at the forefront of menu development, systems and pricing
- Enter new menu items into chef tech/update recipes
- Monitor schedule and staffing levels, being mindful of budget and volume levels
- Inspect product quality, pricing, and sourcing to provide the best quality/value
Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.