Pastry Sous Chef at Normandy Farm Hotel/Blue Bell County Club

Blue Bell, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry production, Team leadership, Quality control, Food safety, Sanitation, Menu development, Time management, Staff training, Inventory management, Communication, Decision-making, Organizational skills, Productivity management, Equipment maintenance, Customer service

Industry

Hospitality

Description

Description Normandy Farm is seeking qualified individuals who are interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. Applicants with experience working for first-class hospitality organizations will be strongly considered. JOB SUMMARY: The Pastry Sous Chef will lead and assist as needed with the day-to-day operation of the pastry kitchen in the absence of the Executive Pastry Chef. Performing all duties as outlined below while working with the pastry team. The Pastry Sous Chef will possess creativity, leadership skills, business knowledge, and time management. This position must be flexible to work PM shifts, weekends, and holidays. Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following: Manage day to day operations and monitor team performance to reach daily production goals Conduct daily shift briefings to Colleagues in absence of Executive Pastry Chef Assist in the development of new desserts, pastry and bread products Maintain a high-quality level of product quality, motivation and team spirit while supervising employees Communicate effectively to pastry team in regard to all production needs, production levels, and any other policies related to their employment Be aware of new items to add to the production sheets for preparation and train the team Other duties and/or projects as assigned Follow payroll costs and productivity within budgeted guidelines Provide training and support for new Pastry Colleagues Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Ensure that all perishable items are stored quickly and efficiently to avoid unnecessary waste Take necessary precautions and provide training to minimize risk of injury Provide adequate training for all equipment Immediately inform management of any maintenance needs Strong organizational and decision-making skills, along with the ability to recognize what needs to be prioritized and when. Responsible for quality control of all ingredients and finished products and provide solutions to issues Comply with and fully understand the laws and regulations regarding food safety, health and safety, hygiene and sanitation Requirements Must be at least 18 years old High School Diploma or Equivalent 3 or more years' experience as a Pastry Chef Possess a basic knowledge of excellent service standards as well as etiquette. Available to work weekends, evening shifts and major holidays (Easter, Mother’s Day, Thanksgiving, along with other special events from time to time) Mandatory compliance with all safety regulations, procedures, policies and rules Regular and predictable attendance. Arrives punctually in full uniform with a neat & professional appearance at all times Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching. Able to lift up to 25 pounds without assistance and in excess of 50 pounds with assistance Must be able to multi-task several different actions at once. Ability to work cohesively as part of a team Knowledge and experience in all aspects of the pastry production

Responsibilities

The Pastry Sous Chef manages daily pastry kitchen operations, monitors team performance, and assists in the development of new dessert and bread products. They are responsible for ensuring high-quality standards, maintaining safety and sanitation protocols, and providing training to the pastry team.