Pastry Sous Chef at Enchantment Group Management Company LLC

Irvington, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Apr, 26

Salary

0.0

Posted On

27 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Team Management, Cost Control, Recipe Development, Training, Inventory Management, Quality Control, Safety Compliance, Interpersonal Skills, Decision Making, Time Management, Communication, Problem Solving, Creativity, Leadership

Industry

Hospitality

Description

** The anticipated start date for this role is between March 15th and April 1st ** The Company and The Resort Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests. The Tides Inn is a beloved waterfront, luxury resort nestled on Carter’s Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar. As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality. Job Summary Accountable for the overall success of the dishes being produced daily in our newly renovated kitchen which includes an Athanor suite. The Pastry Sous Chef is responsible for planning, organizing, managing, scheduling, ordering, recruiting, training and directing the work of staff in the Pastry Department responsible for food preparation while ensuring superior quality and consistency. Essential Functions and Responsibilities * Regular and Reliable Attendance is an essential function of this role. * Overall responsibility for the production, quality and consistency of all Pastry items in the restaurant, including but not limited to Dining Room, IRD, Amenities, Fish Hawk and Banquets. * Supervise the pastry cook, cooks, stewards and surrounding areas to ensure compliance with the resort’s objectives and the health and safety of all employees and guests. * Train and supervise pastry kitchen staff in the proper techniques of food handling, food preparation and cost control of food products. * Instruct staff in the correct usage, safety and care of all equipment and machinery in the kitchen operation. * Interview, train and review performance of kitchen and utility personnel. * Observe safety and legal requirements as to the health and labor department, maintain all kitchen areas in the highest standards of cleanliness, and hygiene always. * Ensure the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance. * Updating the pastry recipe book to reflect any new menu items for Fish Hawk, Dining Room, IRD, Banquets and amenities. * Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production. * Schedule and monitor labor to be in accordance with department and resort staffing guidelines and budget. * Minimize waste and maintain controls to attain budgeted food and labor costs. * Foster and promote a cooperative working climate, maximizing productivity and morale. * Assist Executive Chef with performing daily administrative tasks related to labor and food costs including but not limited to time edits, invoice coding, PTO approvals, maintenance requests, and daily report analysis as needed. * Assist with building our seasonally evolving dessert menu for Salt and Meadow along with developing fish hawk and Banquet dessert menu items. * Attend and/or hold departmental meeting and/or TI management meetings as assigned by Executive Chef. * Conduct tastings with hotel staff. * Other projects as assigned. * Exemplifies the Tides Inn Mission and Values. Core Competencies People Leader Role: Decision Quality, Managerial Effectiveness, Developing Direct Reports, Interpersonal Skills, Managing Ambiguity, Business Acumen, Strategic Agility, Sense of urgency. Qualifications * High school diploma or equivalent vocational training certificate. * 4 years of experience in culinary field at 4 to 5 Star hotel, club or restaurant * Ability to compute basic mathematical calculations. * Ability to work all stations on the line * Food handling certificate * Knowledge of food and labor cost controls * Previous management experience * Ability to communicate in English verbally and in writing * Ability to work well under pressure * Ability to direct, manage, and motivate a team and contribute to their growth and * Current, Valid Driver’s License is Required. Physical Requirements * Work Environment: Hotel Kitchen Environment. * Equipment Used: Ovens, Grills, Cooktops, Knives, Rational Oven, Large Charcoal Grills, French Tops, Cryovac Machine, and other standard kitchen items * Sitting 10 % * Standing 70 % * Walking /Bending 20 % * Lifting – up to 50 pounds * Vision – Computer, Navigation of Property, Safety, * Hearing – Phone, Interaction with Guests & Coworkers, Safety * Travel Expectations – No Travel is Required for this Role. * Driving Requirements: Golf Cart, Motor Vehicle

Responsibilities

The Pastry Sous Chef is responsible for the overall success of pastry dishes produced daily, managing staff, and ensuring quality and consistency. This includes training staff, controlling inventory, and assisting with menu development.