Pastry Sous Chef

We are seeking a dynamic Pastry Sous Chef to join our team.  A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Responsibilities

1. Must be courteous and gracious, maintaining a professional demeanor at all times 
2. Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel 
3. Maintain “open door” communication with employees 
4. Uphold the highest standards of hospitality and service, constantly monitoring guest experience 
5. Enforce training programs with the goal of constant improvement, both at the individual and group level 
6. Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service 
7. Offer guests an enjoyable experience that conforms to the LINE’s standards of excellence, professionalism and friendliness. 
8. Have an interest in a wide variety of baking production: from classic Americana-style pastries to viennoiserie to sourdough hearth style breads; candidates must possess passion for producing a wide variety of pastry and baking in a high volume, FUN and challenging kitchen 
9. Responsible for his or her baking and prep lists throughout the shift, including ensuring all needed supplies for the shift are available, prepped timely and according to training, and finished and labeled accurately. 
10. Maintain a tidy, organized work space, and personal health and hygiene in conformation with established sanitation standards. 
11. Approach the craft of baking with an inquisitive and open mind, take notes and adjust processes according to Pastry Chef’s direction, and own the responsibility to raise each other up as a team. 
12. Handles guest complaints in the restaurant area as needed 
13. Inspect and taste prepared foods to maintain quality standards and sanitation regulations 
14. Participate in weekly departmental meetings 
15. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions 
16. Assist Pastry Chef in interviewing, selecting, training, guiding, managing and scheduling personnel 
17. Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward 
18. Ensure staff understands their job expectations before holding them accountable
19. Maintain awareness of documentation needed and retained in employee files 
20. Be familiar with all safety and emergency procedures including OSHA requirements 
21. Attend relevant meetings

We offer competitive wages and benefits while fostering a diverse and inclusive work experience.  

We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.