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Scope of Position:

The Pastry Sous Chef is generally responsible for the production of the Pastry Shop and for general kitchen supervision in absence of the Executive Pastry Sous Chef. The Pastry Sous Chef is accountable for control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production as it relates to banquet and restaurant functions. He/she must also maintain payroll costs and productivity within budgeted guidelines, develop new dessert/pastry/bread products for outlets and maintain quality control.

Position Requirements

• Minimum 3 years experience in a supervisory or leadership role in a luxury hotel or fine dining restaurant.
• Strong restaurant operation background.
• Strong knowledge on kitchen machinery to include steam kettles, ovens, proof boxes, bermixer, mixers (16, 20, 60 qt), candy stove, dough sheeter, ice cream maker, dough divider, cutlery, chocolate tempering machine. Ice Carving, ice cream, chocolate, tallow and sugar work.
• Professional demeanor appropriate for a luxury environment.
• Proven track record in a high-volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
• Excellent organizational, interpersonal, and administrative skills.

Responsibilities

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Assists the Executive Pastry Chef with managing all pastry kitchen operations and preparation and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Estimates production needs and communicates the needs to kitchen Associates daily.
• Ensure equipment and kitchen cleanliness in the Pastry Shop.
• Operate, teach, and supervise operation of all pastry and bread related appliances, equipment, and preparation techniques.
• Ensure culinary team has food items prepared to proper specifications in a timely manner.
• Complies with all local, state, and federal (e.g., OSHA, ASI and Health Department) regulations.
• Assists in determining food presentations and decorative food displays.
• Follows proper handling and right temperature of all food products.
• Maintains the productivity level of Associates.
• Keep production of food at an adequate level that does not result in excessive leftovers and waste.
• Assists in production of the payroll, reports, forecasts, inventory, and budget for pastry operations.
• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.
• Assists in recruiting, interviewing, and hiring associates; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.
• Ensures all daily rehearsal meetings are conducted.
• Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Perform any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.