ABOUT KENT HOSPITALITY GROUP
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal "James" Kent and entrepreneur-led private equity platform SC Holdings.
KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America.
We are seeking creative go-getters to join our team to help elevate our brand.
Job Summary :
The Pastry Sous Chef is in a position of management and authority in the kitchen. This role will ensure quality and production for both Crown Shy and Saga.
A positive demeanor will influence every cook in the kitchen. This role requires a level of detail and expertise that will set the standard for best practices, thoughtful decision making and a culture of collaboration.
A successful candidate is organized, honest, creative, flexible and self aware.
Job Responsibilities
- Coordinate with Exec. Pastry Chef and assist with project planning & staff management
- Supervise pastry cooks during service and production
- Ensure HACCP is being used correctly in kitchen
- Delegate daily tasks to line employees
- Ensure quality of product & product sourcing
- R&D for Crown Shy / SAGA
- Report all complaints and issues involving staff or guests to Human Resources
- Expo Private Events pastry related needs
Leadership Responsibilities
- Implement company policies and protocols & maintain standards
- Problem solve and address any issues in a timely manner
- Ensure company policies and procedures are followed
- Nurture positive working relationships with staff
- Lead by & set a good example for staff
- Self Manage timelines to achieve goals & daily tasks
Staffing Responsibilities
- Interview potential new hires in coordination with Exec. Pastry Chef
- Engage in the promotional decision making processes in coordination with Exec. Pastry Chef
- Issue disciplinary action when necessary
- Engage in the decision making process for terminations in coordination with Exec. Pastry Chef & HR
- Participate in annual staff reviews creation in coordination with Exec. Pastry Chef
- Train staff on HACCP regulations and coordination of drills
Administrative Responsibilities
- Finalize & approve pastry cook time cards
- Product ordering & managing order guides
- Manage recipe binders
Executive Pastry Sous Chef
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