Pastry Sous Chef

Operates the kitchen daily with professionalism, respect, efficiency, knowledge, and awareness.  Understand the philosophy of the chef and adhere to all restaurant policies. Mentors & leads junior staff members. Uphold restaurant standards for quality and cleanliness. 

GENERAL EXPECTATIONS: 

• Act with integrity, honesty, and knowledge that promote the culture, and values of BHC. 

• Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times. 

• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence. 

• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. 

• Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.  

• Understand completely all programs, procedures, standards, specifications, guidelines and training programs. 

• Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.  

• Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.   

DUTIES & RESPONSIBILITIES: 

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef. 

• Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to 

• Follow through with Pastry Chef, Executive Sous Chef, and Executive Chef’s orders 

• Strong kitchen and leadership skills with a proven ability to coach and develop staff 

• Address and resolve internal staff conflict and nurture a no-blame culture and cultivate mutual respect 

• Encourage employees to come up with operational innovations 

• Supervising workers to ensure compliance with occupational, health, and safety standards 

• Develop workable solutions to solve routine department and guest-related problems 

• Apply good judgment, able to bend a rule for a guest to create an excellent experience 

• React quickly and effectively to unplanned operational needs, while remaining calm under pressure 

• Accept the need for flexibility and respond to evolving circumstances 

• Ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment 

PHYSICAL DEMANDS: 

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. 

• Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task. 

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery including slicers, buffalo choppers, grinders, mixers, and other kitchen-related equipment. 

• Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety, and sanitation practices. 

• The worker is subject to noise.  There is sufficient noise to cause the worker to shout to be heard above the ambient noise level. 

• Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis. 

• Must be able to lift up to 30 lbs. on a regular and continuing basis. 

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. 

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. 

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity. 

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. 

• Requires manual dexterity to use and operate all necessary equipment.  

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.   

QUALIFICATIONS: 

• A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant. 

• Must be able to communicate clearly, both verbal and written.  

• Be able to work in a standing position for long periods of time (minimum of 8 hours a day). 

• Be able to reach, bend and frequently lift up to 30 pounds.