** Pastry Sous Chef - Hotel Magdalena**

**Job Category****:** Back of House **Requisition Number****:** SOUSC01527 Showing 1 location **Job Details**

**Description**

About our Company:

Life gathers around water in Texas, and Hotel Magdalena honors our spring-fed culture and the community that grows near it. The design of the 89-room hotel honors the local lake house ethos of the 1970s, situated amongst rolling grounds and natural beauty inspired by Texas. The Magdalena is home to a restaurant and poolside bar, and several other spaces for hosting events and hanging out. The hotel is located on Music Lane just off South Congress.

Hotel Magdalena is proud to be a part of Bunkhouse, which is a hospitality company created by hotelier Liz Lambert that believes in inspired design, connection to place and the value of community. Bunkhouse has designed and developed a celebrated portfolio of hospitality projects including Hotel San Jos, Hotel Saint Cecilia, Austin Motel, and Jos Coffee in Austin, Hotel Havana and Ocho in San Antonio, El Cosmico in Marfa, Texas, The Phoenix in San Francisco, California, and Hotel San Cristobal in Baja, Mexico.

Were looking for someone with:

High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred

Minimum of two years (2) of relevant experience

Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)

Experience with scheduling a staff of 5 or more

Excellent verbal, written, and graphic communication and interpersonal skills

Strong organizational skills

JOB RESPONSIBILITIES / DUTIES:

Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.

Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.

o Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.

o Check the quality of raw and cooked food products to ensure that standards are met.

o Monitor sanitation practices to ensure that employees follow standards and regulations.

Record production and operational data on specified forms.

Estimate amounts and costs of required supplies, such as food and ingredients.

o Order or requisition food and other supplies needed to ensure efficient operation.

o Check the quantity and quality of received products.

Follows inventory standards and procedures to consistently conduct an accurate inventory.

Prepare, bake, and cook foods of all types, either on a regular basis or for special guests or functions.

Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.

o Supervise and coordinate activities of pastry cooks and workers engaged in food preparation.

o Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of pastry program items.

o Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Bunkhouse pays competitive wages and offers a liberal working environment that encourages individuality and creativity. We offer a superior benefits package to employees who work 20 hours/week or more that includes:

Highly subsidized Medical, Dental and Vision insurance

Company paid Life Insurance and Long-Term Disability coverage

Short Term Disability coverage

Generous Paid Time off (Full Time)

Free stays at Bunkhouse hotels (Full Time)

401k with company matching

Employee Discounts

Bunkhouse Core Values:

BE REAL. We treat everyone like human beings. We are respectful and authentic, we listen, and we develop meaningful relationships with guests, customers and each other. We encourage our employees to have a voice and to use it to improve the work we do.

CREATE MAGIC. In design, service and all things, we go above and beyond to inspire. Every detail counts, and we believe that our work is a collaboration that depends on all of us bringing our creativity and passion to work with us every day.

BE HERE NOW. In our work, creating a sense of place is important. We contribute to the fabric of our respective communities by honoring, representing and supporting the communities in which our businesses exist. We make it our goal to be experts on our cities, and we leave travelers with a sense of where they have been.

EMBRACE ADVENTURE. We dont always know where the road will lead, but we know that well have each other along the journey. We strive to learn and grow from our experiences, to create meaningful structure along the way and, in some cases, to embrace chaos when necessary.

LOOK TOWARDS THE FUTURE. We work with a spirit of continuous improvement in all areas. We seek to provide a path of growth for all of our employees and for Bunkhouse as a whole.

**Qualifications**

**Skills**

**Behaviors**

**Preferred**

**Leader****:** Inspires teammates to follow them

**Functional Expert****:** Considered a thought leader on a subject

**Detail Oriented****:** Capable of carrying out a given task with all details necessary to get the task done well

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**Motivations**

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**Education**

**Experience**

**Licenses & Certifications**