Pastry Sous Chef

POSITION OBJECTIVE

To produce and manage the production of cakes, pastries, garnishes, ice creams and baked items for our restaurant’s, King’s Club, La Pâtisserie, afternoon Tea, banquet, and offsite catering use.

ESSENTIAL JOB FUNCTIONS

• Effectively run and manage the pastry shop when the Pastry Chef is absent. 
• Train staff on the Hotel Bennett company policies.
• Train staff on the pastry department standard operating procedures (SOP) to properly set up, prep for, and run each pastry station.
• Attend training meetings and update staff on new and changing SOPs and policies.
• Organize staff prep lists to ensure that all BEO and REO orders are completed correctly and on time.
• Prepare and create wedding and specialty cakes base on establish menus and recipes for in house events and off site catering.
• Prep and prepare pastry items for buffet, banquet and restaurant use according to standard recipes.
• Visually inspect appearance of baked food for proper color combination and overall presentation to maintain appeal.
• Place food orders and maintain pars set by the Executive pastry chef.
• Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results.
• Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.
• Ensure and maintain proper cleaning and organization of all pastry equipment and areas, including storage areas, prep areas, plating stations, refrigerators, and freezers.

• 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 manager based upon the particular requirements of the hotel/resort:
  • Properly rotate food products in order to keep spoilage and waste to a minimum.
  • Ensure that all equipment in work area is properly cleaned. 
  • Perform other duties as required, i.e., special orders/buffet presentations and cross- training.

EDUCATION/EXPERIENCE

• High school or equivalent education required. 
• Minimum of two years of pastry cook 1 and/or pastry sous chef experience required. 
• Associates degree in baking and pastry arts is highly preferred.

REQUIREMENTS

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 50 pounds. 
• The employee must be able to see differences in widths and length of lines such as those on graphs. 
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

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