Pastry Sous Chef

Description

Casadonna is a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and guest service. We are a diverse organization that provides the opportunity to excel in a fast-paced dynamic environment. We are always seeking driven individuals who embrace our commitment to delivering remarkable guest experiences and contributing to company success. At Casadonna, we offer meaningful career opportunities that balance professional development with work/life harmony, creating a rewarding path in hospitality.

The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position has required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to the following:

• Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events.
• Assist Executive Pastry Director and Director of Culinary with day-to-day supervision of pastry team members, including delegating workload and projects, hiring recommendations, coaching team members, and disciplinary action as needed.
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Work with venue leadership to take appropriate action to reduce operating costs without affecting quality of pastries or service.
• Maintain a safe, hazard free operation, ensuring that accidents are immediately reported, and accident reports completed.
• Perform other job-related duties as requested
  
  

Other Responsibilities

• Computer literacy to include Excel Spreadsheet and Word experience.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to work successfully in a fast-paced environment.
  
  

Requirements

• Minimum 2 years’ experience in a high-volume kitchen.
• Previous experience as a pastry cooks, sous chef, or relevant role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place for daily service and applicable closing duties.
• Ability to work both fast and accurately.
• Must have experience in high volume, banquets, and ordering
• Available to work during business hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Additional duties as needed.
  
  

Working Conditions

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand pastry basic cooking directions.
  
  

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.