Junior Sous Chef - Pastry

POSITION SUMMARY

Assisting the Pastry Team

Ensuring Culinary Standards and Responsibilities are Met

. Maintains food handling and sanitation standards.

. Performs all duties of Culinary and related kitchen area employees in high demand times.

. Oversees production and preparation of culinary items.

. Ensures employees keep their work areas clean and sanitary.

. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

. Complies with loss prevention policies and procedures.

. Strives to improve service performance.

. Communicates areas in need of attention to staff and follows up to ensure follow through.

. Leads shifts while personally preparing food items and executing requests based on required specifications.

. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

. Supervises and coordinates activities of cooks and workers engaged in food preparation.

. 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.

Supporting Pastry Team Activities

. Supervises daily shift operations.

. Ensures all employees have proper supplies, equipment and uniforms.

. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

. Ensures completion of assigned duties.

. Participates in the employee performance appraisal process, giving feedback as needed.

. Handles employee questions and concerns.

. Communicates performance expectations in accordance with job descriptions for each position.

. Participates in an on-going employee recognition program.

. Conducts training when appropriate.

. Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

. Sets a positive example for guest relations.

. Handles guest problems and complaints seeking assistance from supervisor as necessary.

. Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

. Reports malfunctions in department equipment.

. Purchases appropriate supplies and manages food and supply inventories according to budget.

. Attends and participates in all pertinent meetings.

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None