Pastry 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.
• 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.
• Affords assistance 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’ 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.
• Performs/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.

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.
• 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.