Job Description

Reporting to the Executive Pastry Chef/Assistant Executive Pastry Chef responsibilities and essential job functions include but are not limited to the following:             

Responsibilities

• Understand the importance and demonstrate a commitment to our Our Culinary Culture.
• As Sous Chef you are a leader/supervisor of the team. You are highly organized and can proactively delegate prioritize and assign duties to pastry cook positions to ensure a consistently high level of productivity.
• In conjunction with the Executive Pastry Chef and Assistant Pastry Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Have full knowledge of all pastry menu items syllabus daily features and promotions as it applies to your operation.
• Ensure all pastry items are prepared according to the recipes and standards specified by the Executive Pastry Chef this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• Communicate monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas utensils and equipment.
• Report tardiness and unsafe work practices immediately to the Chef on duty.
• Responsible for operating all station 7 days/week including setting your colleagues up for success on your days off.
• Actively share ideas opinions and suggestions in daily shift briefings.
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment Ensure our kitchens follow the set recycling compost and landfill procedures.
• Lead and supervise the quality and quantity of the Pastry department.
• Coordinate the production as it relates to banquet and restaurant functions.
• Conduct daily shift briefings to Colleagues in absence of Senior Pastry Chefs.
• Assist in the development of new dessert pastry and bread products.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new Pastry Colleagues.
• Other duties as assigned.

Qualifications :

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

• Previous leadership experience in a Pastry production required.
• Strong knowledge of sugar work/chocolate skills an asset.
• Computer literate in Microsoft Window applications an asset.
• Strong interpersonal and problemsolving abilities.
• Ability to work well under pressure in a fastpaced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs remaining calm and courteous at all times.

Physical Demands

This position requires:

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 50 lbs.
• Occasional kneeling pushing pulling.
• Occasional ascending or descending ladders stairs and ramps.

Required Education and Experience

• Minimum 3 years leadership experience in a luxury high volume hotel.

Remote Work :

No

Employment Type :

Fulltime

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