What are the responsibilities and job description for the Pastry Sous Chef position at High Hampton Inn?
It's fun to work in a company where people truly BELIEVE in what they're doing!
We're committed to bringing passion and customer focus to the business.
Responsible for managing the line-level pastry team under the Pastry Chef's direction to ensure high quality, high morale, and proper food cost levels.
Tavern AM Pastry Sous Chef (Breads and pastry production) and PM Pastry Sous Chef (Pastry)
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.
Supervisory Responsibilities
We're committed to bringing passion and customer focus to the business.
Responsible for managing the line-level pastry team under the Pastry Chef's direction to ensure high quality, high morale, and proper food cost levels.
Tavern AM Pastry Sous Chef (Breads and pastry production) and PM Pastry Sous Chef (Pastry)
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Managing the team to execute the vision of the Pastry Chef
- Cleanliness and organization of bakeshop
- Communication and ordering of all pastry specific supplies and equipment
- Proper rotation and monitoring of raw and finished products
- Managing dessert production and rotation to ensure food cost and BEST goals are achieved.
- Assisting in menu development under guidance from Pastry Chef
- Training of all pastry team members to ensure the movement of the team through the tiered system
- Completing monthly inventories
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.
Supervisory Responsibilities
- Up to 10 pastry cooks
- This position is considered a member of the kitchen management team.
- 3 Years Experience in Restaurant and Pastry or Culinary Education
- Minimum of 1-year experience in Restaurant and Pastry
- Must be able to write and speak clearly and effectively.
- Must be able to compose effective recipes.
- Must be able to convert recipes into larger and smaller batches.
- Must thoroughly understand weights, measures, and conversion of both.
- Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.
- Requires heavy lifting of up to fifty pounds.
- Requires working entire shift standing up.
- Requires constant bending, stooping, and reaching.
- Fully equipped bakeshop staffed by as many as six people at one time. Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product.
- May occasionally be asked to go outside in all weather conditions