Pastry Sous Chef

PurposeThe purpose of the Pastry Sous Chef is to help lead our pastry team with a focus on creativity, consistent execution, financial acumen, and impeccable communication skills across all our restaurants. As our Pastry Sous Chef, you will be leading the pastry production and preparation for all of the YC restaurants & private events. In this operational role, you will ensure that our members and guests have an exceptional culinary experience through a modern and contemporary approach to our pastry program. Most importantly, you will craft and nurture a first-in-class team of talented, forward-thinking professionals that challenge industry norms, create opportunities & deliver the very best products and experiences available in the restaurant industry today.

Major Responsibilities

• In-depth knowledge of federal, state and local food handling regulations
• Ensure that each member and guest receives outstanding service in a friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service.
• Empowered to guarantee total member satisfaction, display hospitality and professionalism to our members at all times, take pride in representing Yellowstone Club professionally with our members and guests and assure that all transactions are handled in a legal and ethical manner.
• Understand and apply all property safety and security procedures to maintain a secure and safe environment for team members, members, and guests at all times.
• Maintain a favorable working relationship with all Yellowstone Club team members to foster “Montana Hospitality”, and to promote a positive working environment.
  
  

Essential Job Functions

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, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work with the Executive Pastry Chef to help create and implement assigned outlet menus.
• Oversee the pastry team including but not limited to, training, performance management, and development.
• Work collaboratively with executive pastry chef and pastry team to create memorable dining experiences for Members and guests.
• Monitor quality of all food product and presentation.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Develop proper training and direction of outlet assignments in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Deliver exceptional culinary experiences in our restaurants to enhance the member experience and foster the growth of our pastry team.
• Expand upon and deliver a world class chocolate program across all dining outlets and retail operations.
• Drive and launch consistent execution of YC culinary standards through quality control, process and procedures while utilizing existing and newly developed reporting tools.
• Create an environment that inspires innovation and consistent execution while addressing the needs of the business.
• Directly and indirectly manage line level team members with the goal of enhancing professional development, and personal growth.
• Collaborating with the Executive Pastry Chef and the Director of Culinary to set item pricing in accordance with department budget.
• Be able to articulate the story of the Yellowstone Club, specifically the culinary program, to new recruits and culinary talent on an ongoing basis.
• Assisting and directing pastry staff in food preparation, creation, plating, and delivery
• Manage and lead multiple projects in parallel with day-to-day operations.
• Prioritize culinary objectives and constantly evolve to adapt and scale culinary initiatives for an ever-changing growth positioning.
• Create and/or support the vision and goals for a first-in-class pastry department through establishing and executing processes and protocols for all areas of culinary.
• Lead menu and recipe development designed to positively impact our customer experience.
  
  
  

Disclaimer

This job description is only a summary of the typical functions of this position and should not serve as an exhaustive or comprehensive list of all the possible duties, tasks and responsibilities being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Experience/Education Required

• Minimum of 5 years of Enterprise/Resort Culinary/Pastry leadership experience with a professional reputation for consistency & innovation.
• Demonstrated perseverance when faced with challenges and a commitment to the highest standards in the industry.
• Strong fiscal performance tracking skills & operations mindset.
• Highly persuasive leader, and a natural relationship builder with strong interpersonal, relationship-building, and negotiating skills.
• Ability to command respect through leadership presence and professional maturity.
• Proven leadership experience, with keen self-awareness and the ability to lead by example.
• Impeccable judgment and ability to make sound decisions in a fast-paced, dynamic setting.
• High level of proficiency with culinary systems, programs & digital tools.
  
  
  

Certificates & Licenses

Required Hospitality Degree or Accredited Culinary Arts Certification

Valid State Driver’s License

Language Ability

Able to speak clearly and effectively with Members, guests, co-workers, vendors, and other Yellowstone Club departments. Able to write clearly and legibly.

Reasoning Ability

Ability to solve basic problems and/or know when it is necessary to get a manager to assist in problem solving.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind, snow or inclement weather as the demands of the position so dictate.

Physical Demands

• Ability to maintain a stationary position to be able to operate a computer and other office equipment
• Must be able to identify, analyze and assess details.
• For certain positions, one must be able to occasionally move or transport items up to 50 pounds.
• Ability to communicate with others and exchange information accurately and effectively.
• Constantly positions self and move about to support ordinary restaurant or food production support or office operations, as applicable.
• Ability to work in a constant state of alertness and in a safe manner.