Job Description

Job Description

Job Description

Position : Pastry Sous Chef, French Cuisine

Exciting opportunity for a growing restaurant group led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. This Pastry Sous Chef position will work under the Pastry Chef for the development of the pastry department during pre-opening and operations of two new concepts: a 100 seat brasserie and bar, and a French pastry & coffee shop. There is extensive room for growth with future phases including a boutique hotel, a luxury residential development, the Marcella Club at the new Mayflower ski resort and a Tiger Woods designed golf course.

Position Overview:

The Pastry Sous Chef under the direction of the Pastry Chef, supervises and coordinates creation and production of desserts, breads, sweets, chocolates, ice creams, etc. of the restaurants and outlets. The Pastry Chef reports to the Executive Chef, Executive Sous Chef and Pastry Chef. This position will be very hands-on in the beginning with the expectation that the candidate is actively involved in the production process, as well as plating on the line during service.

Pre-Opening Duties:

• Help to ideate and create concepts, identities and POVs for all menus, namely the desserts, breads, pastries and garnishes, etc.
• Assist in dessert menu development for all time periods; breakfast, lunch, brunch, dinner, bar, special events
• Work with Pastry Chef to implement standards to be used by chefs in kitchens, to include:
  • Recipe outlines
  • Order and inventory sheets
  • Station guidelines and kitchen flow
  • Plate presentation guidelines
  • Training programs
  • Menu Descriptions

• Participate in recipe testing and costing
• Work special events and marketing events
• Supervise, motivate and leads pastry staff pre-opening to ensure a successful launch

Opening Duties:

• Supervise the Pastry Department and Pastry Cooks
• Work with the EC, Pastry Chef and Culinary Team to continuously develop new menu items
• Supervise and execute quality controls of food execution, taste, and presentation in the department.
• Assist in achieving and maintaining labor and COGS controls to meet or exceed budgets.
• Routine checks of food to meet quality standards supervises and coordinates all new menu and menu change implementations
• Assist Pastry Chef in ordering and administrative aspects of the department.
• Help ensure the kitchen is immaculately clean and complaint with all regulatory requirements for food handling, sanitation, employment law and safety
• Lead production of pastries and desserts. Expect to be active on the line during service hours.

Qualifications:

• 2 years+ in management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine

• Impeccable leadership and communication skills

• Cutting edge technical food knowledge especially in French pastries, desserts and breads.

• Ideal candidates have relevant fine dining experience in major metropolitan cities as well as winter resorts. Extensive experience and knowledge of French cuisine required.

• Degree in Culinary Arts- Pastry is preferred

Required Skills:

• Cutting edge technical food knowledge
• Strong Leadership Track Record
• Knowledge in MS Office and Google
• Experienced with principles and processes for providing customer and employee services
• Requires good communication skills, both written and verbal

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity.
• Position requires walking and giving direction most of the working day.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Ability to stand for long hours and lift 50lbs.

Benefits :

• Medical, dental, vision, and life insurance
• 401(K)
• Paid time off

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