What are the responsibilities and job description for the Pastry Sous Chef position at The Marcus Corporation?
Position Purpose : Continually evolve all outlet menus and the skills of the staff members as required to produce. Maintenance of food and labor costs, and continual enforcement of set standards. Direct communication with sales and operations teams in order to continually exceed client standards. Direct management of all culinary and stewarding staff.
Essential Functions
- Perform all functions of the Executive Chef in his / her absence.
- Assist in the interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
- Assist in the continual evolution menu items for all outlets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.
- Provide all materials / information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules
- Develop, grow and maintain vendor relationships.
- Oversee and confirm quality of all food leaving the kitchen, react as necessary
- Ensure the maintenance sanitation and cleanliness standards of the kitchen
- Provide an employee schedule recognizing volume requirements for increased / decreased staffing levels / ensure that minimum staffing requirements are met
- Purchasing according to need based on volume
- Employee discipline / action as the need arises
- Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety.
- Report any necessary equipment maintenance to engineering for repair
- Performs other functions as necessary i.e. VIP planning, Preconference Meetings, Staff Meetings
Job Requirements
Specific Skills
Equal Opportunity Employer
