Pastry Sous Chef - Per Se

Job Description

SUMMARY OF POSITION :

In conjunction with the Pastry Chefs, the Sous Chef provides oversight and management to the assigned aspects of the kitchen production in keeping with the restaurant’s standards of food quality and cleanliness.

RESPONSIBILITIES AND SPAN OF AUTHORITY :

• Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, employee retention and satisfaction.
• Ensure that all food and products are consistently prepared and served according to the property, cooking and serving standards.
• Supervise the team to ensure they maintaina clean, sanitary and safe work environment. Keep all stations / areas clean and organized at all times.
• Communicate effectively with all team members to assure standards are achieved.
• Assist in achieving company objectives in sales, quality, appearance of facilities and sanitation and cleanliness through employee training and creating a positive, productive working environment.
• Prioritize daily work schedule with Chef de Parties while also delegating appropriate work of commis and externs; provide assistance as appropriate to gain greater efficiency.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, requested of you by your supervisor in an organized and timely manner.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• 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.
• Be knowledgeable of bakery policies regarding personnel and together with Human Resources to administer prompt, fair, and consistent direction of employee’s performance.
• Engage your reports to train and mentor each other in order for them to reach their goals.
• Communicate with the Chefs on the day’s progress and / or events and plan for the next day.
• Ensure that all equipment and the overall environment is kept clean and kept in excellent working condition through personal inspection and by following the property’s preventative maintenance programs.
• Attend all scheduled employee meetings and bring suggestions for improvement. Be present during all executive meetings;

prepared to respond comprehensively to all questions, concerns, and issues regarding Public Relations, financials, and Human Resources.

• 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.
• All other duties as assigned.

Management Expected Behaviors

• Embrace the Core Values of the organization while continually striving to infuse their meaning, relevance, and impact into all aspects of your role and those you manage.
• Represent your property and your role professionally through your personal appearance, inclusive communication, and respect for others.
• Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge working towards achieving personal fulfillment rather than public attention.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues.

Be open to different points of view and receptive to changing needs and priorities.

• Strive to elevate the performance of your team, encouraging collaboration and maintaining the standards of quality.
• Takes responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies and other materials with a focused effort to reduce waste and increase safety.
• Fosters an environment to support a diverse, multiethnic, and multicultural work team. Welcomes the diversity of others and solicit suggestions and new ideas as an opportunity to learn, grow and improve.
• Proactively anticipate and respond to guest and employee needs in a respectful and timely manner.
• Strive to establish a benefit for our guests, each other, the restaurant, and the overall profession into the future.

Qualifications

• 3-5 years' experience in similar settings
• High School Diploma or equivalent
• State Health Certificate
• Strong interpersonal skills. Ability to communicate clearly and concisely in the predominant language of the property.
• Ability to positively impact others.
• Able to work in a fast paced and changing environment.
• Able to reach, bend, stoop and frequently lift up to 50 lbs.
• Able to work in a standing position for long period of time (up to 12 hours).
• Frequent exposure to nuts, nut flour and fruit berries

Additional Information

Chef Keller’s collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession.

We are proud to offer :

• Opportunities for growth and advancement
• Peer mentorship
• Scholarship programs
• Company sponsored medical and dental plans with a contribution of 85% of your premium*
• Voluntary plans such as vision, life insurance, accident, short- and long-term disability insurance and pet insurance.
• 401K with no waiting periods and the opportunity to receive up to of your salary as matching contributions
• Family meal

Who we are :

Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary The French Laundry, Bouchon, and Per Se among them and he is the only American-born chef to ever hold multiple three-star Michelin rankings.

Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s Chef of the Year Award and the James Beard Foundation’s Outstanding Chef and Outstanding Restaurateur Awards.

He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse d’Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.

Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America.

Looking for other opportunities with our group? Check out open positions on :

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

• Company contribution depends on your plan selection. Benefit offerings are subject to change over time.
30+ days ago