Pastry Sous Chef

Reports To:  Chef de Cuisine/Executive Chef

Supervises: Pastry Cook Line Cooks Stewards

General Purpose: A Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader a sergeant a direct line to the Chef de Cuisine (CDC) or Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen a sous needs to know in great detail what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the addition the pastry souss main focus is the daily operations of the pastry kitchen making scratch desserts for a full service restaurant and banquet department.  The Pastry Sous Chef in collaborations with the Executive Chef and CDC creatively develop a dessert menu driven by the seasons and regional ingredients.  The Pastry Chef trains tutors and mentors the pastry assistant.  The Pastry Chef relays information about the daily dessert menu and pastry kitchen schedule to line staff prior to each meal service period. The Pastry Chef assists in maintaining a safe orderly and sanitized kitchen. 

Specific Responsibilities:

• Owns planning and production of all pastry items and service period and crew as needed.
• Able to be multifaceted with eyes on all kitchen activity with pastry as a priority
• Knows strengths and weaknesses of line staff under supervision knows what and when to delegate and to whom having set clear expectations for the finished product.
• Available to assist line staff with recipe techniques and station prep and to answer any questions they may have.
• Abreast of all menu changes regardless of service period.
• Relays important information about the day service for line staff as they arrive such as menu changes station assignments and private events.
• Makes sure stewarding staff is following their opening closing and mid service side work.  Coordinate with CDC on supervision of stewarding department.
• Maintains clean and organized walk-ins & dry storage area.
• Orders daily and weekly product in conjunction with Chef Team.
• Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
• Collaborates with CDC and/or EC on menu development and engineering.
• Other duties as assigned by supervisor or manager.

Qualifications :

• Minimum of two years experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety sanitation and food handling processes.
• Able to work flexible hours (nights weekends).
• Responsible dependable punctual.
• Excellent communication skills; must be able to speak read and understand English.
• Clean and professional appearance.
• Demonstrates enthusiasm for all things 21c.
• Must pass a background check.

Additional Information :

All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race color religion sex national origin disability veteran status and other legally protected characteristic. The EEO is the Law poster is available here: Work :

No

Employment Type :

Full-time