Pastry Sous Chef

JOB DESCRIPTION

Job title

Pastry Sous Chef

Reports to

Executive Pastry Chef

Position Purpose:

Leads kitchen team in chefs absence. Provides guidance to junior pastry staff members, including, but not limited, to line cooking, pastry preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivate them.

Duties and responsibilities

Example of Duties

Essential Functions

Average

Percent

of Tim e

45 % Assist in managing day-to-day pastry operations and pastry team. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed.

25 % Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.

Ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times.

15 % Support the Executive Pastry Chef with catering proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs.

10 % Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Identify new pastry techniques and presentations.
• Responsible for understanding the company's business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Organizational Relationships

Positions directly reporting to this position:

• Pastry Chef
• Pastry Cook
• Pastry Helper
• Pastry Production Supervisor

Qualifications

Specific Knowledge, Skills, Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Excellent interpersonal skills that build trust and instill confidence.
• Detail-oriented, organized, self-motivated
• Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
• Ability to accurately monitor and reduce wastage
• Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
• Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
• Must complete assign tasks within the given time and meet kitchen ready deadlines
• Schedule Flexibility (different shifts - night, weekends, holidays)
• HACCP Knowledge

Education & Experience

• Minimum of 4 years' culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members.
• An Associate's degree in Pastry Arts
• Mastery of baking techniques and knowledge of current catering industry trend

Amount of Time

Vision Demands

Required

None

Under 1/3

1/3 to 2/3

Over 2/3

No special vision requirements

Physical Activities

Stand

X

Close vision (clear vision at 20 inches or less)

X

Walk

X

Distance vision (clear vision at 20 feet or more)

X

Sit

X

Color vision (ability to identify and distinguish colors)

X

Use hands to finder, handle, load, or feed

X

Peripheral vision

X

Reach with hands and arms

X

Depth perception

X

Climb or balance

X

Ability to adjust focus

X

Stoop, kneel, crouch, or crawl

X

Talk

X

Noise Level

Exposure

Hear

X

Very quiet

Taste

X

Quiet

Smell

X

Moderate

X

Weight and Force Demands

Up to 10 pounds

X

Loud

X

Up to 25 pounds

X

Very Loud

Up to 50 pounds

X

Up to 100 pounds

X

More than 100 pounds

X

Mental Functions

Compare

X

Analyze

X

Communicate

X

Copy

X

Coordinate

X

Instruct

X

Compute

X

Synthesize

X

Evaluate

X

Interpersonal Skills

X

Compile

X

Negotiate

X

Work Environment

Wet or humid conditions (non-weather)

X

Work near moving mechanical parts

X

Work in high, precarious places

X

Fumes or airborne particles

X

Toxic or caustic chemicals

X

Outdoor weather conditions

X

Extreme cold (non-weather)

X

Extreme heat (non-weather)

X

Risk of electrical shock

X

Work with explosives

X

Risk of radiation

X

Vibration

X

Acknowledgment

I have received, reviewed and fully understand the job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described. I am aware that this job description is not exhaustive of all job responsibilities. Other tasks may be added by the Management according to business requirements.