Pastry - Sous Chef

JOB DESCRIPTION

DEPARTMENT:  Kitchen

I.                POSITION:  Pastry Sous Chef                                            

II.              JOB SUMMARY:             

            Responsible for production of all pastries for ala carte and banquet functions, private parties, special dinners, etc. Accountable for all food costs and labor costs and responsible to oversee daily production, waste and adherence to standard operating procedures. Observe Club safety rules and guidelines.

III.            JOB TASKS:

1.     Working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook.

2.     Knowledge - Possesses technical skills needed to fulfill required job duties.

                  Shows active interest in self-improvement.

3.     Work Ethic - Exhibits professional attitude towards superiors, colleagues and work.  Is timely and checks with Executive Chef or Executive Sous Chef before leaving.   Makes sure oncoming shift is in place and is aware of any outstanding orders.

4.     Production- Understands and uses recipes for all items produced.  Produces correct amount of mise en place for daily use with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly.   Checks with Executive Chef or Executive Sous 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.

5.     Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibits 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.

6.     Sanitation - Understands and follows sanitation practices.   Properly cools and stores all foods.   Keeps station and coolers clean and during shift and makes sure station is clean and neat for oncoming shift.

7.     Hygiene - Exhibits and uses proper personal hygiene, dresses professionally.  Keeps cuts, abrasions and sores covered.  Uses rubber gloves when necessary.

8.     Manages pastry production throughout ala carte and banquet operations to ensure the highest quality preparation and presentation on a consistent basis.

9.     Establishes and maintains professional standards of conduct and appearance at all times.

10.  Establishes and adheres to food cost and labor cost goals for ala carte and banquet functions, takes corrective actions as necessary to ensure that financial goals are attained.

11.  Attends weekly kitchen management meetings.

12.  Communicates with Executive Chef and Executive Sous Chef on daily basis, updates them on day to day operation and reviews.

13.  Manages all members of the kitchen pastry staff and delegates responsibility and authority to subordinates for specific tasks and follows up. Provides clear and complete instructions, states expectations precisely and uses subordinates.

14.  Delegates responsibility and authority to subordinates for specific tasks and follows up. Performs and completes assigned tasks given by Executive Chef or Executive Sous Chef in an accurate and timely fashion.

15.  Performs other necessary tasks as assigned by Executive Chef or Executive Sous Chef.

16.  Presents him/ herself in a professional manner at all times showing leadership and self control.

17.  Is sensitive to members' requests and tries to accommodate any reasonable special request.

            20. Manages dating, labeling and covering all items in walk-in coolers and freezers.

            21. Maintains safety and security in workstation.

            22. Responsible for maintaining all walk in coolers using F.I.F.O. standards.

23. Keeps all walk-in coolers free of debris, hazardous spills and wet floors

24. Required to taste all pastry products produced for ala carte and banquets.

IV.            WORKING HOURS:

·     Variable

V.              WORKING CONDITIONS:

·       Environment is humid, wet, and often warm.

VI.            SPECIAL REQUIREMENTS:

lMust be able to work a flexible schedule and/or over time if needed.

lMust be available to work weekends and holidays.

lMust work well with others as a team and help co-workers as needed.

lMust have an outgoing personality.

lShould have an eye for detail.

lMust possess honesty and integrity.

lMust be courteous and tactful at all times.

lMust be innovative and look for areas that need improvement.

lMust treat others with kindness and respect at all times.

lPerform other duties as required

VII.         REPORTS TO:

Executive Chef, Executive Sous Chef

VIII.       SUPERVISES:

All members of the pastry department