Job Title: PASTRY SOUS CHEF

Department: Food & Beverage

Reports To: Restaurant Chef

Rate of Pay: $28.00hr

Shift: Open Availability

Must be available to work weekends and holidays.

Full-time, Year-Round Position

SUMMARY

Execute all aspects of baking and pastry arts needed to successfully run the pastry kitchen in the absence of the pastry chef. Properly bakes and prepares cakes, cookies, pies, custards, and plated desserts to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assist Pastry Chef in ensuring pastry production is executed to Sundance standards.

Oversee and participate in production of cookie dough, crusts, muffins, sweet breads, and restaurant and banquet desserts.

Assist in training and supervising all pastry cooks.

Provide education and training to both kitchen staff as well as service staff.

Give daily skill development training to pastry cooks in fine points of pastry making.

Ensure sanitation practices are followed on a daily basis.

Exhibit a professional demeanor and exceptional communication and organizational skills.

Contribute to a professional and respectful atmosphere between the front- and back-of-the-house staff.

Maintain a positive work environment.

Work closely with the Pastry Chef for any and all function changes within the department.

Collaborate with the Pastry Chef on menu planning, costing, and execution.

Consistently execute menus in line with the Sundance culinary vision.

Assist in developing new desserts and pastries for all Food & Beverage outlets.

Execute amenities.

Execute holiday and special menus in cooperation with the Pastry Chef.

Ensure recipe database is maintained.

Coordinate daily restaurant and deli specials.

Produce orders for the restaurant.

Assist in other kitchens as needed.

Assist Pastry Chef to order and requisition all necessary products.

Assist in monthly inventories, ensuring accurate food cost.

Assist in monitoring par levels of all pastry ingredients.

Assist in receiving inventory orders and rotating them to proper areas.

Ensure proper rotation of food and food products to maximize company profitability.

Assist Pastry Chef in managing departmental labor and control overtime.

Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.

Check out Pastry cooks before end of shift to ensure the cleanliness of the pastry kitchen and coolers.

Train staff to support the recycling program and minimize waste.

Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise.

In the absence of the Pastry Chef lead the staff providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.

Place orders, does inventory, and rotates the product for service including food storage.

Decide if a specialty cake or last-minute guest request can be accommodated and if not, recommends substitution, i.e., send an extra dozen cookies or bars.

Log events of the day in an understandable and direct way so that the chef is informed of what has transpired in his/her absence.

Follow and converts recipes written by pastry chef into higher or lower numbers.

Demonstrate a master understanding of custards, sauces, quick breads, muffins, cakes, pies, ice creams and sorbets, breads, and breakfast pastries.

Demonstrate a master understanding of bread production and cake assembly.

Exhibit knowledge and skill level to develop and execute chocolate work and contemporary dessert plating without supervision.

Standardize recipes and procedures.

Create new menu ideas, performs accurate inventory, and demonstrates desserts in front of public.

Work any production needed for pastry, and all BEO's.

Clean and organizes all coolers before end of shift.

Contribute to a positive work environment.

SUPERVISORY RESPONSIBILITIES

In the absence of the Restaurant Chef, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

DISCLAIMER

This is a general description of this job. All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Associate degree (A. A.) or equivalent from a two-year college or technical school; or three to four years related experience and/or training; or equivalent combination of education and experience.

Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking. Production supervisory skills and experience required.

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must possess or obtain a valid food handlers permit within 30 days of employment.

Must be 21 years of age or older.