Reports to: Corporate Pastry Chef
Summary of Position:
The Pastry Sous Chef at Big Fish Hospitality is responsible for pastry production, overseeing quality control of pastry production, ordering product and monitoring inventory, managing and mentoring employees, reporting to the Corporate Pastry Chef and adhering to all health department regulations.
At least 2 years experience in a Pastry Sous Chef role. Has knowledge in chocolate tempering, cake/petit fours, and basic bread work.
Duties & Responsibilities:
§ Oversees and executes the production of all restaurant pastry menu items with a team of pastry cooks.
§ Assists in ordering all pastry specific products based on pars and inventory management to ensure low food costs.
§ Assists in the management of all pastry employees, including recruiting, scheduling, reviewing, disciplinary actions and terminating alongside the Corporate Pastry Chef. Manages staff schedules and ensures cuts are being made whenever possible. Fills in for hourly employees when necessary.
§ Adheres to all company policies on work safety and follows safety guidelines. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
§ Always models, leads and promotes teamwork and maintains a positive work environment
§ Maintains open lines of communication with the Corporate Pastry Chef, FOH, and Management to address any updates/issues/concerns as they arise.
§ Ensures all health department standards are upheld by enforcing high sanitation standards.
§ Completes and maintains all monthly inventories with BOH team
§ Continually works through R&D process with the Corporate Pastry Chef.
§ Effectively communicates to perform and follow job requirements in written and spoken direction
§ Multitasks calmly and effectively in a busy, stressful environment
§ Able to move and lift up to 50 pounds
§ Able to stand and walk for an entire shift and move safely through all areas of the restaurant
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