Job description:
Pelham Hospitality is Hiring a Pastry Sous Chef!
We invite you to come join a company that is dedicated to you as an individual as well as our company success! We pride ourselves on being a great place to work as well as being Cape Cod's newest premier destination. We know that our team creates a positive feeling when you walk through our doors, it's what we call "The Pelham Experience." If you would like to be part of this rapidly growing organization, we invite you to come join our hospitality team.
Position Summary:
The Pastry Sous Chef is a key member of the culinary team responsible for overseeing the pastry department's operations. This role involves assisting the Executive Pastry Chef in managing staff, menu development, production, and maintaining the highest standards of pastry quality and creativity.
Essential Duties and Responsibilities:
Assist the Executive Pastry Chef in leading the staff in the department and make sure that quality control measures are being adhered to.
Ensure that all recipes are being executed correctly and consistently.
Prepare and bake menu items such as breads, pastries, cookies, cakes, plated desserts, ice creams, etc. for the various restaurants, banquet, and retail operations.
Assist in maintaining inventory for Restaurants and Banquet operations.
Accurately recipe test and develop new items, record and present to Chefs.
Follow direction in areas of design, creation, execution, and presentation of all baked goods.
Operate and lead the pastry team and liaise with the executives and other sous chefs to ensure a successful working environment.
Ensure the pastry team adheres to safety and health regulations.
Supervise and train staff members. Lead the team by example, adhering to all policies and procedures.
Adhere to a schedule of production to ensure all product is ready and available at its final location on time.
Able to cover shifts of the Executive Pastry Chef on occasions where they are not present.
Able to work all shifts, production and stations, in order to cover when needed.
Perform other related duties as assigned.
Required Knowledge, Skills, Abilities:
Ability to perform job functions with attention to detail, speed, and accuracy.
Clear thinker, remain calm and solve problems using good judgment.
Ability to handle multiple tasks at one time.
Good organizational skills
Able to work well under pressure and meet production schedules and timeliness of food displays.
Ability to communicate clearly and effectively in English with guests, co-workers, and management personnel in writing, email, and phone interactions.
Ability to compute mathematical calculations, including recipe conversions.
Understands how to read contracts and order tickets and translate them into a production list for line staff.
Education and Experience:
Minimum five years' experience in a pastry kitchen
One year minimum in a supervisory position
Degree from a culinary school preferred.
Physical Requirements:
Must be able to move lift, carry, push, pull, and place objects weighing less than or equal to 80 pounds.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able to stand or walk for an extended period or for an entire work shift (range from 8-12 hours)
Possess the stamina to work long shifts, including evenings, weekends, and holidays.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Must be a minimum of 18 years of age to apply.
Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
Perform precise and delicate tasks that require fine motor skills, such as decorating pastries.
Job Type: Full-time
Benefits:
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401(k)
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Bereavement leave
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Dental insurance
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Health insurance
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Life insurance
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Paid time off
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Referral program
Work Location: In person
