Pastry Sous Chef - Mountain Shadows

Pastry Sous Chef

The Pastry Sous Chef will be responsible for creating superior quality desserts and will ensure that all pastry preparation and plate presentation is to the established specifications of the Head Pastry Chef. Works closely with Head Pastry Chef to ensure the smooth operation of the kitchen.

Responsibilities include:

• Organize and clean pastry preparation stations as to maintain established par stocks, prep levels for efficient production and appearance while exceeding health code standards.
• Ensure all food preparation supplies are properly ordered, received, handled and stored.
• Assist wherever needed in any of the resorts F&B food preparation outlets to ensure timely and smooth quality service.
• Develop positive working relations with all other departments.
• Maintain consistency of product with great attention to food quality, taste and presentation.
• Aid in the concept, creativity, revision and implementation of all menus.
• Set the example as it relates to speed, cleanliness and accuracy.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Perform additional duties as requested by the Head Pastry Chef.

Supervisory Responsibilities:

• Ensure that stations are properly staffed.
• Assist the Pastry Chef in administrative functions such as scheduling and the control of both food and labor costs.
• Maintain high employee morale and a good reliable staff; Train and motivate cooks.
• Ensure that all employees maintain high standards of dress and personal hygiene.
• Organize an efficient flow of production and maintain minimum, but adequate staffing.
• Ensure proper maintenance and care of property equipment is exhibited by all employees.
• Always project a positive attitude; embrace and support the resorts guidelines and procedures.
• Must plan ahead, creatively schedule and delegate in order to produce the highest quality food, while considering optimum flow and refills to keep waste at a minimum on a timely basis. Must be able to drive a van and golf cart, and load and unload heavy carts of food and equipment to off-site functions.
• Must work well with support departments, (i.e. Restaurant Kitchen, Purchasing, Engineering etc.) to ensure product provided is prepared on time and is up to standards. Must be flexible concerning time, numbers and menu changes, always projecting a positive attitude. To embrace and support Mountain Shadows guidelines and procedures.
• Works closely with the culinary staff, and assists in the development of menu items, coordinating cross-utilization of food preparation and labor resources. Maintaining the standards and consistency of all food products. Responsible for ordering, receiving and storage of product, and ensuring all specifications are met.
• Ensure that high standards of dress and personal hygiene are maintained, and that proper maintenance, storage and care is exhibited by all employees toward equipment furnished by Mountain Shadows.
• Effectively conducts meetings with own staff on a regular basis. Attends and takes an active role in B.E.O. meetings, and all Mid-Managers meetings. Encourages and schedules staff to attend all company sponsored events.
• Responsible for the training and motivation of pastry preparation personnel including succession planning, and exercises successful methods of reward and discipline.
• Responsible for supervising and scheduling all pastry culinary staff as it relates to budget and business levels. Aids and assists wherever needed when banquet business warrants it.
• Responsible for any other duties as assigned by the Executive Chef and Executive Sous Chef.

Specific job knowledge, skill and ability:

• Should have prior experience in a kitchen management position preferably in a quality banquet operation. Takes a tremendous amount of pride in their craft; is detail oriented.
• Must be in good physical condition; able to lift and carry 50 lbs. Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). Must be able to work on slippery surfaces and under intense pressure.
• Must be responsible, insightful, organized, self-motivated and able to work flexible schedules.
• Must have good communication skills; able to interact with guests, and manage, train and motivate people. Strong leadership qualities a must.
• Encourages and responds positively to constructive feedback.
• Must adhere to practices of occupational safety and health including wearing personal protective equipment when required.

County legal requirements:

• Must possess a Certified Food Handlers card, registered with Maricopa County, to be kept on file.

Appearance Requirements:

• White, double breasted chef's jacket
• Sturdy, polished black shoes

Compensation Range: $21.00/Hr. - $21.00/Hr. based on qualifications and experience.