Pastry Sous Chef

    • Job Tracking ID: 512881-649378
    • Job Location: Gloucester, MA
    • Job Level: Mid Career (2+ years)
    • Level of Education: Any
    • Date Updated: November 09, 2018
    • Years of Experience: 2 - 5 Years
    • Starting Date: ASAP
    • Application: HR@beauporthospitality.com
    • Job Type: Full Time
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Job Description:

We are seeking qualified candidates for the position of Pastry Sous Chef at the Beauport Hotel! This position will be responsible for writing and maintaining recipes, production, and menu specifications. The Pastry Sous Chef will monitor production flow, cost and control procedures.

 

CANDIDATE SUMMARY

Education:

Culinary/Pastry Degree from an accredited program, and/or equivalent experience is required.

 

Experience:

Must have a minimum of (4) years Pastry Service experience, with a minimum of (2) years leadership experience in a Pastry Kitchen.

 

ESSENTIAL FUNCTIONS

  • Write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure all are being followed.
  • Oversee pastry production flow and make-adjustments in order to adhere to control procedures for cost and quality.
  • Conduct daily shift briefings with the restaurant staff with menu items, and specials.
  • Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
  • Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule.
  • Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for the restaurant.
  • Follow kitchen policies, procedures and service standards.
  • Follow all safety and sanitation policies when handling food and beverage.
  • Other duties and special projects as assigned by the Executive Chef.

Experience and Skills:

  • Knowledge of Pastry techniques and Kitchen operations.
  • Demonstrated ability to work with maximum efficiency, accuracy and attention to detail.
  • Ability to multitask and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and a sense of humor.
  • Ability to effectively lead and work cohesively as part of a team.
  • Ability to exercise sound logic and judgement in evaluating situations and utilizing appropriate resources.
  • Must be self-directed, motivated and be able to adapt to changing situations.
  • Must be able to work a flexible schedule, including weekends and holidays.
  • Ability to stand for 8 hours’ length of time.
  • Ability to lift 80 lbs.

 

WORKING ENVIRONMENT

  • Work will primarily take place in the heart of the house, Kitchen Areas, to include Walk-ins.
  • Group and solo work.

 

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.

 

Benefits

Eligible to participate in Beauport Hospitality Group's Full Benefit Package