Groot Hospitality's newest restaurant coming to Cocowalk March 2022

The Pastry Sous Chef manages and coordinates all activities for the Cooks engaged in the preparation of desserts, pastries, confections, and ice cream. Ensures that the quality of pastry is up to the restaurant's standards and work closely with the Executive Chef to determine desserts or other sweets that complement the menu. The Pastry Sous Chef will train the other staff on how to create each dessert and how to present it properly before being served to patrons.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

ü Create exciting new desserts that complement our menu

ü Direct the creation and preparation of all pastry dishes and baked goods

ü Train pantry cook or pastry cook on plating a pick-up

ü Ensure all desserts are uniform and up to standard

ü Source and select necessary pastry ingredients

ü Organize and store needed tools and materials (food or otherwise)

ü Manage foods costs and inventory for pastry goods

ü Stay current and informed of useful culinary trends

ü Adhere to all sanitation, safety, and food preparation laws

Other Responsibilities

ü Computer literacy to include Excel Spreadsheet and Word experience.

ü Ability to work in a team and independently.

ü Ability to multi-task and meet multiple deadlines.

ü Ability to successfully work in a fast-paced environment.

ü Ability to maintain composure in a potentially stressful environment.

ü Ability to produce recipes within corporate specifications.

ü Ability to demonstrate expertise in performing all positions within the kitchen.

ü Working knowledge of POS system.

Required Knowledge, Skills and Abilities

ü Bachelor’s degree in Culinary or relevant field

ü A minimum of 2 years’ experience in a similar role

ü Strong knowledge of cooking methods, kitchen equipment, and best practices

ü Teamwork-oriented with outstanding leadership abilities

ü Excellent communication and interpersonal skills

ü Exceptional organizational, time management, and problem-solving skills

ü Serve Safe Certified

ü Pays attention to small details, excellent reading comprehension

ü Willing and able to work evenings, weekends, and holidays.

ü Can work on own as well as part of a team.

ü Passion for good food, local ingredients, and quality customer experiences.

ü Can work well under pressure in a fast-paced, high stress environment

ü Ability to Portion control on a large scale

ü Clear understanding of weights and measures and has good math skills

ü Demonstrates the ability to handle criticism well and learn from mistakes

ü Excellent knife skills: can quickly and safely slice or chop meal ingredients into exact dimensions as called for in the recipe

Working Conditions

ü This position will spend 80% of the time standing.

ü Occasional environmental exposures to cold, heat and moisture.

ü The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.

ü Must be able speak, read, and understand basic cooking directions.

Working at The Key Club

• Health insurance