What are the responsibilities and job description for the Pastry Sous Chef position at Printemps?
ABOUT KENT HOSPITALITY GROUP:Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.ABOUT PRINTEMPS:Storied French luxury department store, Printemps, its first ever US location at One Wall Street in the heart of the Financial District.Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.Position Summary:Pastry Sous Chef is the core of the Pastry Department. You will be responsible for leading the production of mise en place for service, private dining, and special events. You are also responsible for organizing and cleaning your station, cooking and plating food to order, breaking down your station at the end of your shift, training new hourly staff, and assisting in research and development. As a Sous Chef at Printemps, you should have a thorough understanding of classic cooking and pastry techniques as well as a thorough understanding of how to use all the equipment required to produce your mise en place safely. Sous Chefs at Printemps must possess a natural drive to do well and work together.Key ResponsibilitiesOperational ResponsibilitiesSupervise daily pastry production and service operationsMaintain mise en place and station organization for serviceEnsure compliance with DOH and HACCP safety and sanitation protocolsDevelop and test new recipes and contribute to menu innovationOversee pastry needs for private events and coordinate with Events ManagerAssist with tastings and recipe development for multiple outlets including:Café JaluMaison PasserelleThe Red Room BarThe Champagne BarSalon VertLeadership & Team DevelopmentLead, mentor, and train pastry team membersSet the tone for a positive, respectful, and professional kitchen cultureSupport onboarding and orientation for new pastry staffMaintain clear communication and set expectations across shiftsAct as Pastry Chef on duty in the Executive Pastry Chef’s absenceAdministrative & Staffing DutiesManage product ordering and par levelsMaintain accurate recipe documentation and bindersParticipate in staff reviews and evaluationsIssue corrective actions and disciplinary measures when necessary, in coordination with HR and the Executive Pastry ChefParticipate in the termination process when required, following HR protocolsPrivate Dining Room ManagementPlan and execute pastry offerings for PDR events in collaboration with the Events ManagerEnsure menu quality, consistency, and alignment with budget expectationsOversee production schedules and coordinate staff assignments for event executionSuccess in This Role Looks Like:Creative thinking and problem-solving under pressureStrong communication and leadership presenceHigh standards for cleanliness, organization, and professionalismAdaptability and a proactive mindsetCommitment to maintaining and evolving a positive team culture More detail about Printemps part of Kent Hospitality Group, please visit https://culinaryagents.com/entities/573374-Printemps
Salary : $66,500 - $67,000