Pastry Chef at The Pearl Hotel

Job Summary

The Pastry Sous Chef is responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness, and organization. This role is responsible for supervising day-to-day activities, providing a “Hands On” approach to training, planning, assigning and delegating work. Additionally, the Pastry Sous Chef should always encourage elevated performance, lead by example, and discipline employees for the purpose of improving the Pastry Departments standards of excellence.

Primary Responsibilities & Essential Functions 

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Assist with developing, implementing, and maintaining new recipes, presentations and products
• Prepares specialty baked goods for in-house and catered events
• Supervises the preparation and production of all baked goods
• Inspect the quality of the ingredients and measure them for specific recipes
• Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc.
• Analyzes food costs and determines most cost-effective recipes while maintaining quality
• Identify staffing needs and help recruit and train personnel
• Provides training and guidance to pastry staff performing related work
• Assist Executive Pastry Chef in scheduling labor to meet business needs and labor cost objectives
• Ensure kitchen equipment is in good condition and meets all requirements
• Control the effective storage and stock levels, while always being cost-conscious
• Ensure that all products are received in correct unit count and condition, following culinary receiving polices 
• Assist the Pastry Chef with the coordination and directing of the pastry operation
• Helps develop and research new recipes; creates decorative cakes, statuaries, and ornaments for special events
• Ensure all food and beverage products are consistently prepared and served according to recipes, portioning, and serving standards
• Ensure that all equipment is kept clean and kept in excellent working condition 
• 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
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always
• All other duties as assigned 

Education and Experience

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred
• 3 year of relevant professional experience in culinary, food and beverage, or a related field OR
• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field and at least 1 year of relevant professional experience
• 1 year experience in supervisory role

Knowledge, Skills, Abilities

• Detail-oriented and thorough.
• Ability to perform consistent work to the highest of standards.
• Ability to remain discreet and respect the privacy of guests.
• Ability to interact with guests in a pleasant, friendly way
• Knowledge and ability to make different types of pastry, dessert, cake decorating.
• Possess professional disposition with good communication and interpersonal skills.
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Ability to understand complex instructions and material
• Ability to supervise and train assigned staff.
• Ability to handle multiple tasks and works well in environment with time constraints
• Ability to analyze supplies costs and develop cost-effective procedures.
• Ability to prepare routine administrative paperwork
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
• Ability to read, understand, follow, and enforce safety procedures
• Knowledge of food preparation and presentation methods, techniques, and quality standards

Physical Demands

• Ability to lift up to 50 lbs
• Ability to stand for the entire shift
• Frequent walking, bending, lifting, and carrying
• Ability to carry trays of food or supplies
• Occasional typing

Working Conditions

• Primarily indoors in a kitchen environment
• Fast paced environment requires focus and stamina
• Exposure to high heat from stoves, ovens, and other cooking and kitchen equipment
• Exposure to cleaning products and chemicals (with proper PPE)