Pastry Sous Chef @ AccorHotel

Under the general guidance of the Executive Pastry Chef responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Culinary operations and high-quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Pastry Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

DUTIES & FUNCTIONS

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systemsMaintain constant quality control of all food prepared and ensure it is to the Executive Pastry Chef’s and Restaurant standardsAssists Department heads and Team with the planning, preparation and execution of bread and pastries including but not limited to proofing, baking, cake decorating and ice cream makingRespects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulationsFollows specifications and execute all standard recipes to ensure flavor, quality, size and presentation of products meet the Hotels standardsMaintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygieneMaintains clear and effective communication between employees and promotes a positive atmosphere in the kitchenUnderstands and takes part in the hotels sanitation (HACCP) standards and encourages in the savings of the company’s assets by preventing unnecessary wastageFollows all company policies and procedures including food safety program and safety and securityServes as role model figure, be approachable, open minded, eager to learn and lead by exampleFinds methods to improve the efficiency of the department and increase productivityEnsure smooth and efficient service and production of food from the departmentEnsure all department staff work hygienically and productivelyPrepare and submit required reports in a timely mannerEnsure that all food production and operation adheres to standardsDevelop new pastry, dessert, and bread recipes.Ensure efficient and accurate use of produce and equipment in and around the kitchenUnderstand the operational set up and principle of the RestaurantOversee all aspects of the daily operation of the kitchen and food production areasPrepare all potentially hazardous foods at the correct temperature according to the HACCP guidelinesFollow appropriate personal hygiene procedures to ensure food served to guests is safe for consumptionFollow and ensure compliance with food safety and handling policies and proceduresCheck and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility managementAssist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.Ability to work under demanding and strenuous situationsMaintain knowledge of all menus within the hotelProvides clear direction and achievable goals for their entire teamFully supportive of and cognizant of all Corporate ProgramsUnderstands and enforces federal, state and local food sanitation regulationsADDITIONAL RESPONSIBILITIES

Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.Develop and implement cost saving and profit enhancement measures within your scope of responsibility.To be aware of and ensure constant compliance with all necessary operational policies including:

Health and SafetyFood HygieneMaintenanceEmergency ProceduresLiquor LicensingSUPPORTIVE 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 supervisor based upon the particular requirements of the company.

Attend mandatory meetings including divisional meetings, staff meetings, etc.Participate in community events and ensure corporate social responsibility goals of SLS are met.Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.Keep work area clean and organized.Ensure confidential documents are kept in a secured area.When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.Complete other duties as assigned by the Ownership or Corporate Offices.Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.Ensure that all staff follows and are in compliance with SLS policies and procedures.OTHER DUTIES

Assimilate into SLS culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

The individual must possess the following knowledge, 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.

Bachelor’s Degree preferred. High School Diploma or equivalent requiredMinimum three (3+) years of experience in a supervisory role in a restaurant kitchen, Pastry Chef level, preferably in an upscale or lifestyle brand hotel.Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionalsMust have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detailMust be able to work in a fast- paced, customer service driven environmentCurrent experience in the hospitality industry in a kitchenActive in furthering of his/her own culinary developmentProven team leader with a high level of energy and motivation with a proven track record of living the company's valuesAn intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferredEnter and locate work related information using computers and/or point of sale systemsAbility to spend extended lengths of time viewing a computer screenPossess a gracious, friendly, and fun demeanorAbility to multitask, work in a fast-paced environment and have a high level attention to detailMaintain positive and productive working relationships with other employees and departmentsAbility to work independently and to partner with others to promote an environment of teamworkMust be able to stand or walk a minimum eight-hour shift.Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.Must have excellent communication skills and be able to read, write, speak and understand English.Must be able to work inside and outside at all times of the year as needed, based upon business volumes.Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.