Bakery Sous Chef

Duties and Responsibilities: 

• Working knowledge of Club policies and guidelines as outlined in the Reynolds Lake Oconee Employee Handbook and Orientation Guide.
• Knowledge - Possesses technical skills needed to fulfill required job duties.
• Shows active interest in self-improvement.
• Work Ethic - Exhibits professional attitude towards superiors, colleagues and work. Is timely and checks with chef team before leaving.  Makes sure oncoming shift is in place and is aware of any outstanding orders.
• Has team mindset and willing to help and teach others around them. Focuses on TEAM goals to create a positive TEAM culture throughout the kitchen.
• Production - Correctly inventories and requisitions all food items. Understands and uses recipe cards and production sheets. Produces correct amount of mise en place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible.  Prepares all foods to proper doneness and seasons correctly.  Checks with Executive Pastry Chef for any special items needed for that meal period, produces correct amount so that time and materials are not wasted.  Assists with preparation of other food products on serving line as needed.
• Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibit’s ability to prioritize work and ensure immediate needs are met.  Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues.  Returns soiled food preparation utensils and other small-ware items to the proper areas.
• Sanitation - Understands and follows sanitation practices. Properly cools and stores all foods.  Keeps station and coolers clean and neat during shift and makes sure station is clean and neat for oncoming shift.
• Hygiene - Exhibits and uses proper personal hygiene, dresses professionally.  
• Establishes and maintains professional standards of conduct and appearance at all times and manages by example.
• Holds daily team meetings and attends weekly BEO meetings, kitchen management meetings, and any other committee meetings that the Culinary Director or Executive Pastry Chef
• Conducts meetings with subordinates to ensure a consistency of product, sanitation, and hygiene levels in department is met and establishes training needs with subordinates.
• Delegates responsibility and authority to subordinates for specific tasks and follows up.
• Provides clear and complete instructions, states expectations precisely and uses subordinates.
• Delegates responsibility and authority to subordinates for specific tasks and follows up.
• Provides clear and complete instructions, states expectations precisely and uses subordinates’ capabilities most effectively.
• Holds periodic kitchen inspection of department with Executive Pastry Chef to ensure high sanitation level is kept.
• Evaluates subordinates, apprentices and externs in department on ongoing basis and takes corrective actions accordingly.
• Perform/Completes assigned tasks given by Executive Pastry Chef in an accurate and timely
• Maintains and updates recipe program to ensure consistent recipes are followed.
• Makes sure to follow-up with all departments to ensure product is prepared to specification at proper amount and on time.
• Presents him/herself in the most professional manner at all times showing his/her leadership and self control and works towards a common goal within the department and Club.
• Quality checks purchases of all product in the absence of Executive Pastry Chef.
• Is sensitive to members' requests and tries to accommodate any reasonable special request.
• Maintains complete knowledge of a la carte stations, menus, preparation and presentation.
• Manages dating, labeling and covering all items in walk-in coolers and freezers.
• Maintains safety and security in workstation.
• Responsible for maintaining Pastry Coolers using F.I.F.O. standards.
• Keeps up to date and current “Banquet Event Orders” for your own use as well as maintaining a set for the staff to review on the Pastry Function Board.
• Required to create baking and pastry service flow charts for all functions utilizing charts.
• Must approve by initializing all kitchen food requisitions prior to staff submitting them to the Storeroom.
• Required approving and documenting any overtime hours in this department.
• Fills out and submits any maintenance work orders relative to this department.
• Works with banquet operations team and assist where needed at all times.
• Must be innovative and look for areas that need improvement.

Working Conditions: 

• Environment is humid, wet, and often warm.

Requirements/Responsibilities/Education/Experience:

• Must be 18 years of age or older
• Experience in multiple baking and pastry programs are a plus.
• Requires Culinary degree from an accredited culinary institute with a minimum two-year experience in a quality dining establishment
• Experienced in a leadership role and the management of staff
• Must be able to work a flexible schedule and/or over time if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Must have an outgoing personality.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.
• Perform other duties as required.

Physical Functions: 

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.
• Use hands to handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests, and co-workers.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to push, pull or lift up to 50lbs.