Pastry Sous Chef Protea Hotel by Marriott Breakwater Lodge

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Leading the Pastry Team

• Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are Met for Pastry Team

• Develops designs or creates new ideas and items for Pastry Kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations.
• Assists the Executive Chef with menu development associated with Pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service Provided by Pastry Team

• Monitors and Provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals budget goals team goals etc.
• Provides specific guidance to prioritize organize and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.

Additional Responsibilities

• Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
• Communication-Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts identifying and evaluating alternatives and their implications before making decisions and involving and gaining agreement from others when making key decisions.
• Professional Demeanor- Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates focuses and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness trust and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships- Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.
• Global Mindset -Supports employees and business partners with diverse styles abilities motivations and/or cultural perspectives; utilizes differences to drive innovation engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability- Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning- Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen -Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team business and administrative challenges.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
  • Basic Cookery- Knowledge of procedures and techniques for mixing thawing baking and cooking measurement tools recipe execution (expanding and condensing as necessary) and methods for innovative preparation and presentation.
  • Food Production and Presentation- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards.
  • Cooking- Ability to prepare and present meals utilizing culinary principles standards techniques and equipment (e.g. grilling sautéing broiling baking using decorative food displays following recipes).
  • Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers refrigerators freezers dry storage etc. to maintain freshness (First In First Out). This includes preparing labeling dating rotating and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
  • Food and Beverage Sanitation- Knowledge of procedures and techniques for kitchen maintenance cleaning and use of sanitation systems; use of grease trap; trash (compactor(s) Baler operation dish machines and other equipment. Knowledge of techniques for care and cleaning of silver stainless steel and dish machines.
  • Food Handling- Knowledge of basic food handling policies and procedures as well as the procedures for assisting cooks in serving or preparing food.
  • Kitchen Tools and Equipment- The ability to use and store kitchen tools (e.g. cutting tools knives tongs slicers spatulas) and ability to use kitchen equipment (e.g. grills ovens steam tables deep fryers kettles) properly and safely.
  • Cleaning the Kitchen- The ability to properly and safely clean and maintain kitchen floors walls and ceilings including meal wall guards overhead fans and hoods and floor drains. This includes correctly choosing and applying appropriate chemicals and/or includes knowing the right equipment to use for each job.
  • Purchasing and Materials Management- Knowledge of practices and procedures needed to maintain material equipment and supplies; including vendor identification and contract negotiation supply requisition and purchasing and inventory control.
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
  • Basic Computer Skills - Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
  • Mathematical Reasoning - Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve work-related issues.
  • Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Reading Comprehension- Demonstrates understanding of written sentences and paragraphs in work-related documents.
  • Writing- Communicates effectively in writing as appropriate for the needs of the audience.