Job Title Sous Chef - Pastry Education High School Location Rosewood Sand Hill - Menlo Park, CA 94025 US (Primary)

Compensation Currency USD Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Check and ensure that all opening and closing duties are completed to standard. Ensure that staff maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements. Maintain proper storage procedures as specified by Health Department and hotel requirements. Work with Head Chef to develop new menu items, test and write recipes. Monitor and ensure that all closing duties are completed to standard before staff sign out. All other duties as required. Experience: Minimum two years experience in a similar capacity for a 4 or 5 star hotel or restaurant. Education: High school diploma and culinary training certificate or equivalent pastry experience. General Skills: Red Seal Certification; knowledge of food handling (FoodSafe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Knowledge of special medical assistance in regards to food allergies and health needs of the hotel/ resort guest/ customer. Technical Skills: bility to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel; Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. Job Requirements