Description and Qualifications

The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following (Other duties may be assigned):

• Managing the team to execute the vision of the Pastry Chef
• Cleanliness and organization of the bakeshop
• Communication and ordering of all pastry-specific supplies and equipment
• Proper rotation and monitoring of raw and finished products
• Assist with management and production of the Bread Team when necessary
• Production including but not limited to:
  • Daily dessert a la carte menu rotation
  • Restaurant breads for all F&B outlets, all meal periods
  • In Room confiture production (macarons, etc.)
  • Special dessert menu needs for group and event meals
  • Cake production as ordered by guests for all Farm outlets, all meal periods
• Onboarding and training of hourly pastry cooks and seasonal pastry cook interns
• Assist in menu development, testing, training, and implementation with guidance from the Pastry Chef
• Managing dessert production and rotation to ensure food cost and BEST goals are achieved
• May act as the Blackberry Farm Culinary representative at outside events as well as during on-premise cooking school demonstrations
• Coaches, counsels, and reviews PM pastry cooks with the assistance of the Executive Chef and Pastry Chef
• Maintain a professional atmosphere in the kitchen at all times
• Professional communication with other departments to ensure seamless hotel operations
• Participates in weekly Manager’s meeting when Pastry Chef is unable to attend
• Relays information to staff daily kitchen line-ups
• Individual Bi-Annual Goals

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

SUPERVISORY RESPONSIBILITIES

• Up to 7 pastry cooks/bread bakers

EDUCATION and EXPERIENCE

• A culinary degree from an accredited institution and 3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
• High school diploma or equivalent

LANGUAGE SKILLS

• Excellent verbal and written communication skills are essential
• Must be able to communicate effectively with guests, managers, and team members
• Must be able to coach team members to improve performance and focus

MATHEMATICAL SKILLS

• Strong analytical and problem-solving skills imperative
• Must be able to understand and interpret basic financial statements and reports to improve performance
• Understanding of overall P & L required with a specific focus on food and beverage cost management

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Requires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives.
• Must be able to operate a company vehicle or golf cart safely
• Must be able to lift up to 50 lbs.

WORK ENVIRONMENT

• Fully equipped professional kitchen
• Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product.
• May be asked to work outside in all weather conditions
• 4,200 acres of Blackberry Farm property

About Blackberry

Blackberry Farm and Blackberry Mountain are joined together with our core belief that our teams are at the heart of all we do. At Blackberry, we see ourselves as family, focused on our 18 foundations uniting us in our mission to support Legendary Hospitality, Memorable Experiences, and Generational Sustainability.

Blackberry Farm provides a world class hospitality experience for our guests. Our attention to every detail, impeccable service, unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated small luxury resorts in the world.

• James Beard Award Winner—Best Wine Program
• James Beard Award Winner—Outstanding Service
• Travel & Leisure Magazine--#1 Resort in North America
• Andrew Harper--#1 Food and Wine Resort
• Travel & Leisure Magazine--#1 Service in North America
• 4,200 Acre Working Farm setting the standard for Farm to Table Cuisine

Blackberry Farm is an equal opportunity employer.