Pastry Sous Chef - Temporary

Torrance, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $75,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

employee discount

Career Development

Work-life balance

Job Description

Fairmont Breakers is a distinguished luxury hotel located in Long Beach, California, known for its rich history and vibrant presence as a landmark on the city skyline. Originally opened in the 1920s as an opulent waterfront hotel, it has a legacy of hosting world-famous stars and distinguished guests. After an extensive renovation, it has reclaimed its status as Long Beach's premier luxury hotel. Today, Fairmont Breakers features 185 boutique rooms and suites, a rooftop pool and terrace, an open-air rooftop lounge with breathtaking views of the Pacific Ocean, a serene two-story spa along with a wellness and fitness center, and... Show More

Job Requirements

High school diploma or equivalent vocational training certificate
Culinary college degree or apprenticeship required
Previous experience in pastry in a supervisory role
Experience in a similar position at a full-service hotel or restaurant
Ability to understand and communicate effectively with all team members
Fluency in English verbal and non-verbal
Ability to compute basic arithmetic
Knowledge of food cost controls
Ability to operate, clean and maintain kitchen equipment
Ability to plan and develop menus and recipes
Ability to prioritize and organize work
Ability to follow directions thoroughly
Ability to maintain confidentiality
Ability to work cohesively with team and minimal supervision
Regular and predictable attendance
Other duties as assigned

Job Qualifications

High school diploma or equivalent vocational training certificate
Experience in a similar position at a full-service hotel or restaurant
Culinary college degree or apprenticeship required
Previous experience in pastry in a supervisory role
Ability to understand and communicate effectively with all team members
Ability to communicate in Spanish an asset
Proficiency with property management, computers, and point of sales systems
Experience in guest communication
Ability to create menus and specials across multiple venues
Fluency in English both verbal and non-verbal
Ability to compute basic arithmetic
Knowledge of food cost controls
Experience with all food products and ingredients
Skill in operating, cleaning and maintaining kitchen equipment
Ability to plan and develop menus and recipes
Experience with Birchstreet, Dayforce, Watson/Unifocus and Microsoft Office preferred
Ability to perform job functions with attention to detail, speed and accuracy
Capable of prioritizing and organizing
Clear thinker with good judgment and problem-solving skills
Ability to follow directions thoroughly
Understanding of guest service needs
Team player with minimal supervision skills
Ability to maintain confidentiality
Capable of identifying training needs and providing staff training
Ability to direct staff performance and implement corrections as needed
Maintain a positive and professional attitude in challenging situations

Job Duties

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Maintain complete knowledge of correct maintenance and use of equipment
Anticipate guests' needs, respond promptly and acknowledge all guests
Maintain positive guest relations at all times
Resolve guest complaints, ensuring guest satisfaction
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Review daily activities including housecount, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, VIPs/special guests
Manage all aspects and day-to-day operations of the Pastry Kitchen and personnel
Establish the day's priorities and assign production and prep task to staff
Execute tasks in pastry kitchen
Attend F&B meetings, pre-convention meetings and Banquet Event Order reviews
Review Banquet Event Order sheets and post function sheets
Create schedules, assignments, and anticipate business levels
Communicate changes to assignments throughout the shift
Review purchase order list
Requisition supplies and ensure proper receipt and storage
Meet with Executive Steward for equipment, cleaning schedule, and health/safety follow up
Ensure staff attendance and document any absences
Coordinate staff breaks
Inspect staff grooming and attire
Ensure opening and closing duties are completed to standard
Ensure kitchen areas are stocked with supplies and equipment
Maintain current recipes, production schedules, plating guides and photographs
Ensure staff follow recipes and yield guides
Monitor staff performance and rectify deficiencies
Manage inventory and make arrangements for shortages
Observe guest reactions and ensure satisfaction
Create and review amenity program menu
Conduct walk-throughs and fix deficiencies
Enforce state sanitation and health regulations
Maintain proper storage procedures
Instruct staff on equipment use and safety
Complete maintenance work orders
Develop new menu items and test recipes
Assist Catering Department with special menus
Minimize waste and control food and labor costs
Foster cooperative working climate
Provide performance feedback and conduct disciplinary actions
Conduct performance reviews
Document shift information
Handle business correspondence
Research local suppliers and attend gourmet shows
Perform at special events
Schedule and conduct inventories
Prepare menu analysis and recipe costing
Review sales and food costs daily
Maintain attendance records
Interview and hire according to policies
Prepare weekly work schedules
Monitor and approve payroll
Maintain regular attendance
Perform other duties as assigned

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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