Assistant / Sous Pastry Chef

Basic Function:  Plan, prep and set up quality products in all areas of the Pastry/Bake Shop in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. The bakery Lead Cook performs skilled baking work and supervises the bakery and all employees from the bake shop. Work requires initiative, judgment, good leadership and strong interpersonal skills.

Work Performed:

70% COOKING/PREP: Details vary depending on station/area assigned:

1. Plan, prepare and display quality products in all areas of the Pastry/Bake Shop in a timely and consistent manner.
2. To include (but not limited to):
3. Breakfast pastries, bread production, ice creams, sorbets, frozen desserts, outlet desserts.

• Amenity production.
• Assist with any displays and centerpieces, celebration cakes, truffles, garnishes, dessert specials, and holiday mise en place.

4. Preparation and service of dietary restrictions requests from the Bake Shop.
5. Maintain a work area that is neat, safe and clean by utilizing proper handling and storage procedures of bakery mise en place.
6. Direct, coordinates and delegates responsibilities to bake shop staff to ensure goal and objectives of the bake shop and culinary department are met on a daily basis
7. Monitor area practices to ensure that employees follow standards and regulations.
8. Check desserts preparation for each venue before it is delivered to the respective kitchen to ensure proper preparation and respect of the recipe.
9. Assist in banquet preparation and pickups when requested by Supervisor/Manager.
10. Produce the finest quality product on a consistent basis.
11. Know all menu items from respective areas and its ingredients.

15% ADVANCED DESIGN SKILL: 

1. Create Wedding and Special Occasion cakes/desserts
2. Create chocolate garnishes and decorations for outlets and holiday purposes 
3. Create VIP amenities and support VIP requests.

10% CLEANLINESS/SAFETY:

1. Responsible for all record keeping requirements as mandated by food safety program, including complete and accurate daily food safety logs.
2. Replenish blank food safety logs at the completion/beginning of every month and delegate the logs when business volumes dictate.
3. Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control.
4. Inspect all refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards. These can include, but are not limited to expired product, time-temperature abuse, and improper label/dating/wrapping of products.

5% ADMINISTRATIVE:

1. Must attend to lead cook meetings to ensure communication between management and employees
2. Communicate to Supervisor/Manager any potential problems or concerns in order to rectify the problem in a timely fashion.
3. Responsible for communicating with co-workers and supervisors on each shift of any problems or concerns.

Other:

Due to the cyclical nature of the hospitality industry, staff may be required to work varying schedules to reflect the business needs of the Resort.   In addition, attendance at all scheduled training sessions and meetings is required.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Resort:

• Consult with Pastry Chef on a daily basis as well as with other departments that are directly or indirectly related to the Food & Beverage Department (stewarding, outlets, catering, and engineering on maintenance schedule).
• Being active, such as playing a mentor role to provide the best training, provide expectations and ongoing support and assistance for new hires.
• Understand guest service needs.  Consult with Resort guests and visitors, residents, food and equipment repair vendors, and Health Department Inspector, as needed.
• Work with the Bake Shop and Culinary team under minimal supervision.
• Assist with Inventory and ordering, plating for banquets, attending BEO Meeting and other kitchen duties as assigned

Supervision Exercised: Pastry Bakers

Supervision Received:  Executive Chef, Pastry Chef

Minimum Requirements:

High school or equivalent education required. Minimum of four years experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort.  Artistic talent required. Additional experience considered where applicable to responsibilities. Good leadership skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process.  Requires great communication skills, both verbal and written.  Use of Resort-approved communication devices (radio, pager, earpiece, etc.). Ability to read recipes and follow their instructions. Must have ability to read and understand tickets. Must have the ability to delegate tasks if necessary based on level of business. Basic math computational capability including addition, subtraction, multiplication and division. Ability to work under little or no direct supervision and be accountable for subordinate cooks. Ability to deal with problems and resolve them efficiently. Ability to multi-task in a fast-paced and hot environment. Maintain current food handlers certification.

Physical Requirements:

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by Resort 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.
• Walking and standing is required during most of the workday.  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 same 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 to include slicers, buffalo chopper, 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 in order 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 Resort on a timely basis 
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability 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.