Job Title: Pastry Sous Chef

Reports to: Executive Pastry Chef

Department: Pastry

Location: The Union League of Philadelphia (140 S Broad St, Philadelphia, PA 19102)

Description:

It is the primary responsibility for the Pastry Sous Chef to assist the Executive Pastry Chef in direction and management of all bake shop operations and associates, assuring the proper preparation of all baked items for the Union League’s restaurants and banquet day-to-day pastry production and operations. Must also be able to perform the duties of the Executive Pastry Chef in their absence.

Responsibilities:

• Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items.
• Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Continually monitors business flow and works with the Executive Pastry Chef in scheduling associates according to demand for bakeshop goods.
• Works with Executive Pastry Chef regarding guest complaints or disputes which associates are not able to settle.
• Works with Executive Pastry Chef to take appropriate action to reduce operating costs without affecting quality of pastries or service.
• Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the bake shop operation.
• Assists with ordering bakery ingredients from suppliers.
• Assists the Executive Pastry Chef in the establishment of department budgets and the adherence to budget guidelines.
• 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.
• Helps Executive Pastry Chef develop and research new recipes and creates decorative cakes, statuaries and ornaments for special events, parties, and banquets.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and beverage products are consistently prepared and served according to the League's recipes, portioning, cooking, and serving standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures.
• Participate and ensure that culinary policies on associate performance appraisals are followed and completed in a timely basis.
• Assist Executive Pastry Chef in scheduling labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met per management decisions.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the pastry areas, associates, and guests.

Skills and Requirements:

• High school diploma or GED equivalent is required. An Associate's Degree in F&B and/or course certification from an accredited Culinary Institute is preferred.
• At least 3 to 5 years’ experience in a high-volume/fine dining/banquet/pastry production kitchen, ideally in a private club environment
• Minimum 2 years’ previous supervisory experience with organizing and scheduling employees to maximize efficiency.
• Must be able to communicate, read, write, and speak English effectively.
• Ability to calculate figures amounts such as proportions, percentages, area, circumference, and volume helpful.
• Excellent interpersonal service skills and organizational skills to plan time effectively.
• Ability to work without direct supervision.
• Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines with particular attention to detail.

Compensation:

• Fair wages and safe working environment
• Employee meals
• Energetic, multi-faceted, team-oriented work atmosphere
• Exposure to a national market
• Opportunities of promotion from within
• Educational funding for employees and Scholarship opportunities for employee children and grandchildren
• Uniforms (for uniformed employees)
• Two weeks’ vacation after one year (for full-time employees)
• 401k retirement plan with employer match of up to 6% once required hours are met (for full-time and part-time employees)
• Choice of three Blue Cross health plan products (for full-time employees)
• Dental insurance (for full-time employees)
• Employer paid life insurance and disability program (for full-time employees)