Description

The Executive Pastry Sous Chef provides support to the Executive Pastry Chef in direction and management of all bake operations and employees, assuring the proper preparation of all baked items for the catering day-to-day production and operations.

RESPONSIBILITIES Other responsibilities include, but not limited to:

• Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, menu items.
• Inspects all bakery items upon completion to ensure they have been prepared correctly and according to the menu.
• Monitors business flow and works with the Executive Pastry Chef in scheduling associates according to the business need.
• Works with Executive Pastry Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service.
• Assists with ordering bakery ingredients from suppliers.
• Works to help reduce accident costs by maintaining a safe, hazard free bakery operation, ensuring that all accidents are immediately reported, and accident reports completed.
• Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the pastry areas, and employees.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

Qualifications

• High School diploma or GED equivalent is required. An associate degree or course certification from an accredited Culinary Institute is preferred.
• A minimum of 5 years' experience as a Pastry Cook in a banqueting service preferred.
• Knowledge of proper cleaning techniques, requirements, and use of equipment is needed.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving as necessary.
• Must be effective at listening, understanding, and clarifying issues that may arise with kitchen or sales departments.
• Must also be able to perform the duties of the Executive Pastry Chef in their absence.
• Good communication & organizational skills are a must.
• Ability to perform basic math functions to read and follow recipes is required.
• This position requires frequent walking, standing, and reaching.
• Must be able to work weekends and holidays.
• Must have the ability and willingness to work in different environmental conditions such as heat or cold.