Pastry Sous Chef

at  Hard Rock Hotel London ON

JOB SUMMARY:

Reporting to the Executive Chef, the Pastry Sous Chef plays a critical role in leading and motivating the culinary team to provide an unforgettable dining experience that embodies the unique Hard Rock culture. The Pastry Sous Chef will help in the creation and execution of menus that reflect the Hard Rock brand’s elevated and innovative culinary standards while maintaining operational excellence. This role will include a variety of responsibilities, and at times, help in overseeing multiple kitchens, which include Sessions Restaurant, Pools, GMT -5, In-Room Dining, and 1913 Speakeasy.
Hours of Work: This is a full-time position with a variety of hours, including evenings, weekends, and holidays, as required by business needs.

QUALIFICATIONS:

· Minimum 5 years Pastry experience with extensive time spend in all areas of Pastry
· Minimum 2 years in a leadership role
· Valid trade qualifications
· Must be innovative, detail oriented and quality conscious
· Awareness of new trends in presentation and preparation of food, particularly cold food
· Effectively hold apprenticeship program training sessions
· Must be flexible in scheduling to accommodate business demands
· Self-motivated, with the ability to make effective decisions
· Demonstrates initiative, and the ability to work with minimal supervision
· Ability to maintain high service levels under pressure
· Physically fit to lift trays repeatedly, stand and walk for the duration of the shift

This position is for a passionate individual with a strong background in all areas of Pastry. The Pastry Sous Chef will be responsible for the creation and execution of recipes and the training of cooking techniques and plating, to line cooks and other culinary colleagues as needed. The Pastry Sous Chef is also responsible for the day-to-day smooth operation of the organization, and the cooperation of colleagues within the culinary department.
· Controlling departmental inventory
· Monitoring & controlling departmental productivity
· Maintaining the departmental standards as determined by the collaboration of the Pastry Sous Chef and Executive Chef
· Supervising colleagues regarding preparation and presentation of finished products for the restaurant and future banquet facilities
· Monitoring portion control to size, consistency and ingredient standards
· Developing new menu Items in conjunction with the executive chef, to ensure the offering is current and on top of international trends
· Source new products to ensure we are recognized as a food & Beverage destination while training the culinary team on cutting edge techniques
· Ensuring that the kitchen work area is clean, organized and that the equipment is functional
· Recipe development
· Full understanding of costing
· All malfunctioning equipment is reported to the direct supervisor or manager to reduce work related accidents
· Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions
· Ensuring that staff adhere to health and safety regulations
· Ensuring that proper training and development of staff is performed
· Creating all new food production requirements for the kitchen department
· Daily ordering of all food production requirements for the department in conjunction with the executive chef
· Promoting teamwork between the kitchen and all other departments, especially food and beverage service colleagues
· Responsible for culinary operations, in the absence of the Executive Chef
· Responsible for ensuring every colleague is working effectively and efficiently as well as improving colleague morale and colleague relations
· To act as a team leader and take the responsibility for the development of colleagues, teaching and explanation of new recipes and procedures
· Adheres to menu engineering program
· Daily line checks & quality checks
· Conduct departmental meetings
· Ensure a clean and safe working environment, and actively participate in health and safety initiatives
· Adhere to all hotel environmental policies and initiatives
· Carry out any other tasks as assigned