Pastry Sous Chef

Overview

Under the guidance of the Executive Pastry Chef, the Pastry Sous Chef is responsible for coordinating and managing the kitchen’s operation and Pastry team to support banquet events and daily outlet operations. Supervises the preparation of pastry food and inventory levels in the kitchen.

Responsibilities

• Prepares and directs all pastry Team Members in preparing a variety of food products.
• Expedites guest orders to produce meals in a timely, safe, and accurate fashion.
• Maintains in-depth knowledge of current menus.
• Works to ensure overproduction and waste are at a minimum and utilizes in-house seasonal ingredients to assist in food cost.
• Inspects equipment before and after use to ensure they are clean and in proper working order.
• Maintains cleanliness at workstations, the kitchen area, and walk-in coolers and freezers.
• Ensures all food items are current and meet company’s standards.
• Oversees inventory of the stations and controls the quality of food to avoid waste and ensure proper rotation and utilization.
• Responsible for continuous development and application of food knowledge.
• Ensures that products are properly ordered, received, and stored.
• Checks all food for consistent production, quality, and presentation (e.g., proper consistency, temperatures, and flavors).
• Makes sure the kitchen is clean and organized according to health department standards.
• Checks food orders coming out of the kitchen and the food being prepared.
• Responds appropriately to special requests or dietary needs.
• Reviews all kitchen staff necessary for any special parties or orders and follows up on completed work.
• Trains, mentors, develops, coaches, resolves problems, provides open communication vehicles, and recommends disciplinary actions as appropriate.
• Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash.
• Performs other duties as assigned.

Qualifications

• High School diploma or GED certificate.
• Bachelor’s Degree in Culinary Arts or related field or equivalent work experience.
• Must obtain a food handler card within 30 days of employment.
• Three years of prior experience in baking or pastry industry.
• One year of prior experience as high-volume Sous Chef or other supervisory position.
• Basic computer proficiency utilizing Microsoft applications, email, and internet.
• Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
• Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
• Native American hiring preference applies.
• Quality Orientation: Setting high standards regarding his/her work and working environment and acting accordingly; developing quality standards, continuously evaluating performance, products, and procedures; actively seeking ways to improve quality.
• Attention to Detail: Taking responsibility for a thorough and detailed method of working.
• Leadership: Achieving results through people by successful objective setting,
• performance review, motivation, delegation, teambuilding, commitment gains, and empowerment.
• Planning and Organizing: Setting priorities and defining actions, time, and resources needed to achieve predefined goals.
• Continuous Learning: Actively and continuously gaining insight of strengths and weaknesses in order to identify the relevant areas that need further development (with regard to skills and knowledge) and acting upon it.

Location

Minimum Pay Rate

Maximum Pay Rate

Salary : $53,443 - $66,804