Pastry Sous Chef at Biltmore Hotel Limited

Coral Gables, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

01 May, 26

Salary

0.0

Posted On

31 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Preparation, Ice Cream Making, Chocolate Tempering, Dessert Menu Creation, Food Quality Control, Team Training, Inventory Management, Sanitation Compliance, Production Scheduling, Cost Management, Purchasing, Bread Making, Plated Desserts, Cake Decoration, Problem Resolution, Delegation

Industry

Hospitality

Description

Description Position Summary The Pastry Sous Chef is responsible for preparing quality pastries for the Biltmore Hotel, which include and not limited to ice creams, sorbets, creams, amenities, temper chocolate, chocolate show pieces, sugar show pieces plated desserts, birthday cake and wedding cake. The Pastry chef must be able to spot challenges and resolve them quickly and efficiently, maintain a level head and delegate many kitchen task simultaneously along with supporting the execution and organization of all the pastries and baked goods produced and purchased within the facilities. They must be able to maximize productivity of the kitchen staff along with managing a positive food cost with-in budgeted guidelines as well as manage and train a team of baking and pastry culinarians. Kitchen safety and food sanitation is a top priority and the Pastry chef is expected to set the example with-in the kitchens and work closely with the Executive Chef on food safety and training. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities • Create dessert menus for the entire property, including restaurants, room services and banquet. • Ensure food quality is superior and takes action to correct any irregularities. • Conduct training for pastry sous, pastry cooks and baker on job responsibilities. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and Tools only as intended, properly and safely. • Conduct inventory on a regular basis to ensure proper par levels. • Work as a team, assisting all guests’ and employee’s needs and inquiries. • Maintain and strictly abide by state sanitation/health regulations and hotel requirements. • Meet with the executive chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Excellent communication skills. • Create pastry production list to ensure efficient execution of service. • Ensure productivity is at the maximum. • Purchasing, receiving, purveyor lists and inventory of all kitchen items. • Maintain an exceptional production knowledge and attention to detail with decoration and taste. • Ensure all products are rotating on a first-in, first-out philosophy • Make certain all requisitions are processed properly and placed in designated area • Assist the Pastry sous Chef, other Pastry cooks, and Bakers as needed in execution of production when needed. Complete Opening Duties: • Inspect the cleanliness and working conditions of all tools, equipment and supplies. • Check production schedule and par. • Establish priority items for the day. • Prepare all menu items following recipes and yield guides, according to departmental standards. • Maintain proper storage procedures as specified by Health Department and hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost • Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees • Ensure kitchen equipment is property maintained and functioning. • Ensure the correct staffing of the department, be able to conduct interviews. • Creates the schedules for the pastry and the bakery. • Knowledge on bread making and bakery items a must. • Other related duties as necessary. Requirements Experience and Education Required Education An associate’s degree is required Experience Minimum four years’ experience as an assistant pastry chef in hotels with similar Style and standards, fine dining experience, and strong knowledge in banquets. Skills Required Must be able to: o Speak, read, write and understand the English language. o Compute accurate mathematical calculations. o Provide legible communication and directions. o Perform job functions with attention to detail, speed and accuracy. o Prioritize and organize. o Think clearly, remaining calm and resolving problems using sound judgment. o Follow directions thoroughly. o Understand guest’s service needs. o Work cohesively with co-workers as part of a team. o Work with minimal supervision. o Maintain confidentiality of guest information and pertinent resort data. o Use a computer keyboard and possess basic typing skills. o Possess moderate to advanced computer skills. o Work in a dynamic and constantly changing environment. o Adept to multitasking. Physical Demands Must be able to: o Move, lift, carry, push, pull, and place objects weighing less than or equal to 20 pounds without assistance o Stand, sit, or walk for an extended period of time or for an entire work shift o Reach overhead and below the knees, including bending, twisting, pulling, and stooping o Use, carry, and operate all necessary office equipment using finger dexterity. o Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. o Visually look at a computer for extended periods of time. o Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria · Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people · Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests · Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) · Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards · Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust · Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner · Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Responsibilities

The Pastry Sous Chef is responsible for preparing high-quality pastries, including ice creams, cakes, and chocolate work, while also managing kitchen challenges and supporting the execution and organization of all pastry production.