Pastry Sous Chef
Montage Hotels
- San Diego, CA
- $70,000-75,000 per year
- Permanent
- Full-time
Assist the Executive Pastry Chef to write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
When needed, attend BEO meetings, communicate information to pastry department, oversee pastry production flow and make adjustments in order to adhere to control procedures for cost and quality.
Review staffing levels and schedule the department appropriately to ensure that proper coverage is maintained while maintaining payroll costs in line with forecast.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.QUALIFICATIONSMinimum of 5 years’ service experience, with 3 years’ of leadership experience in the pastry kitchen
Recipe development, food costing practices, labor management, team building and menu development experience
Bread baking programPREFERREDPrevious luxury service environment experience
Standalone restaurant experience
Culinary Degree from an accredited culinary programPHYSICAL REQUIREMENTSMost work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.The pay scale* for Pastry Sous Chef is $70,000 - $75,000.*The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.