Pastry Sous Chef

POSITION SUMMARY

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 8 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 10 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Pastry Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.