Description

The Pastry Sous Chef - PGA National Resort responsibilities:

• Supports training/orientation for pastry department associates, as needed
• Assists with annual budget preparation, monthly forecast, and monthly profit and loss statement reviews, as needed
• Assists Jeremy Ford and Chef de Cuisine with pastry menu creation for Butchers Club. Assist Honeybelle and other areas of the Resort, as needed
• Assists third party social media and public relations partners with creation of pastry related content
• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
• Reads and understands Restaurant Event Orders (REOs) for upcoming week
• Support pastry efforts in other areas of the Resort as needed
• Produces large quantities of desserts uniformly
• Must adhere to control procedures for cost/quality
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Checks and controls the proper storage and rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of item from the storeroom
• Stores all food in refrigerated boxes including covers, labels and dates.
• Supervises cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Supervises/performs kitchen opening and closing operations
• Supervises food handlers in the preparation and production of all pastry items
• Organizes/assists food handlers in the performance of their duties as needed to ensure standards for timely preparation/service of food are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
• Reports all equipment maintenance needs to engineering
• Maintains area in a clean condition at all times.
• Will be required to work varying schedules that reflect the business needs of the hotel.
• All other duties that are assigned.

Qualifications:

• Minimum of 5 years’ experience with a good working knowledge of the fundamentals of cooking, baking, and pastry
• Pastry diploma or degree preferred
• Extensive knowledge of pastries and classical French desserts
• Knowledge of chocolate tempering and sugar working
• Some knowledge of wedding cake assembly and decor
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers
• Basic mathematical skills, i.e.: ability to do basic conversions
• Outstanding organizational, communication and leadership skills
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online