Pastry Sous Chef - Cavallo Point

JOB SUMMARY: In conjunction with the Executive Chef, this position will oversee and manage all aspects of the production of all bread and pastry items in keeping with the company’s standards of food quality, cleanliness and sanitation.
ESSENTIAL JOB FUNCTIONS:

1. Act with integrity, honesty and knowledge that promote the culture and values of Cavallo Point and Murray Circle.
2. Contribute to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities.
3. Know the menus, standard operating policies, and procedures. Properly train, educate and direct new members.   Give feedback for all new team members training at the end of each shift.
4. Know hotel policies regarding Human Resources. Together with the Executive Chef, and the Human Resources, administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
5. Lead by example, every day, and communicate openly and directly to your team and colleagues.
6. Maintain a work station that is clean and organized and is cohesive with the kitchen and Cavallo Point philosophy.
7. Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
8. Operate within the restaurant and lodge on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
9. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
10. Ensure that all equipment is kept clean and kept in excellent working condition through staff training and personal inspection.
11. Maintain a pristine aesthetic on the exterior and interior of the working areas that will project a constant positive image.
12. Maintain a work station that is clean and organized and is cohesive.
13. Oversee and coordinate all aspects of production of all pastries, inclusive of recipe & product development.
14. Anticipate kitchen needs by constantly evaluating the environment.
15. Assume 100% responsibility for quality of products served.
16. Introduce new products in keeping with philosophy of restaurant.
17. Communicate effectively so that the team can respond as necessary to maintain quality.
18. Continually strive to develop your staff in all areas of their profession and food education.
19. Document all recipes in a standard kitchen format and share them with kitchen employees
20. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
21. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
22. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
23. Fill in where needed to ensure guest service standards and efficient operations.
24. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
25. Maintain a calm and focused demeanor during periods of high volume or unusual events to keep kitchen and bakery operating to standard and to set a positive example for the shift team.
26. Maintain a continuous open dialogue with the Executive Chef, Restaurant Managers, and pastry employees regarding kitchen team’s performance.
27. Organize and administer opening and closing duties as assigned
28. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
29. Perform inventory and purchasing responsibilities on a daily basis.
30. Stock and maintain sufficient levels of mis en place at line stations to assure a smooth service period.
31. Schedule labor as required by anticipated business activity. Ensure that all positions are staffed when and as needed to ensure that labor cost objectives are met.
32. Participate in management meetings as scheduled
33. Attend all scheduled employee meetings and bring suggestions for improvement.
34. Prepare all required paperwork, including forms, invoices, reports and schedules in an organized and timely manner.
35. Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis.
36. Attend interdepartmental meetings as required.
37. Sincere and warm interaction with all guests/clients/vendors including consistent eye contact with a smile.
38. Follow and deliver 5 Star services’ standards, delighting guests by anticipating their needs.
39. Other duties as assigned.