Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $20.00 - $26.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Flexible Schedule
Job Description
Reporting directly to the Executive Pastry Chef, the Pastry Sous Chef plays a pivotal role in the daily operations of the kitchen and pastry departments. This non-exempt position is key to overseeing food service outlets and banquet operations, contributing innovatively to menu development, and managing pastry inventories efficiently. The Pastry Sous Chef maintains a thorough knowledge and skillful application of a wide range of pastry techniques, from classical French pastries and pulling sugar to breads and modern pastry creations.
This role demands leadership in food preparation and the operation of kitchen equipment, ensuring workstations and supplies are set ... Show More
This role demands leadership in food preparation and the operation of kitchen equipment, ensuring workstations and supplies are set ... Show More
Job Requirements
- High school diploma/GED
- 2-3 years' Pastry Chef experience
- Ability to work all shifts - days, nights, weekends, and holidays
- Ability to read, understand, and speak English
- ServSafe Sanitation certification
- Ability to bend, stoop, lift and/or carry items up to 25 lbs, up to 50 lbs with assistance
- Ability to stand for prolonged periods of time
- Ability to operate kitchen/restaurant equipment
- Ability to move about freely in a multi-floor building
- Ability to work indoors or outdoors in many weather conditions
Job Qualifications
- High school diploma/GED
- Degree in Culinary Arts highly desired
- ServSafe Sanitation certification required
- Culinary certificates in various pastry subjects a plus - Pulling Sugar, Classical French, Breads, Modern Pastries, and/or Cakes
- 2-3 years' Pastry Chef experience highly desired
- Private club/fine dining/hotel background preferred
- Ability to operate successfully within a sales volume of $5-$6 million in revenue
- Skilled in various pastry subjects - Pulling Sugar, Classical French, Breads, Modern Pastries, and Cakes
- Excellent verbal and written communication skills
- Comprehensive knowledge of food allergies and food-borne illnesses
Job Duties
- Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques
- Assist the Exec Pastry Chef with new ideas for menu creation and food preparation
- Assist the Exec Pastry Chef in the proper preparation of all menu items, operation of equipment, and setting up/breaking down workstations, tools, equipment, and supplies
- Ensure that a clean and safe environment is always maintained in both kitchen and storage facilities
- Must be in accordance with CA Health Department standards
- Instrumental in helping train other team members to the highest standards for quality of service
- Demonstrate a consistent drive to improve member/guest services
- Ensure that product quality, freshness, and presentation always meet club standards
- Responsible for the execution of restaurants and banquets in relation to service
- Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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