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Executive Sous Chef – Pastry

Full Time

Website Grand Hyatt Nashville

Job Title: Executive Sous Chef- Pastry
Department: Food & Beverage
Company: Dimension Hospitality
Reports To: Executive Chef, Director of Food & Beverage, General Manager
Supervises: Sous Chef, Culinary Supervisors, Lead Line Cooks, Line Cooks, Dishwashers

Job Purpose: The ideal applicant will be creative, focused, dedicated and deeply passionate about their craft, as well as have the skill and vision to advance the Hotel customer satisfaction, artistic achievement and industry recognition. Grand Hyatt prides itself on its supportive work environment, so candidates should be collegial and capable of inspiring colleagues with their attitude and expertise. Duties will include performing all pastry-related tasks in GHN recently opened state-of-the-art Pastry kitchen. Working alongside a passionate and enthusiastic pastry team, candidate will be responsible for overseeing all assigned kitchen areas to ensure that a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Works with the Executive Chef to deliver an exceptional desserts selection to all venues and Banquet guests. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation, food service and support areas as applicable.

Job Responsibilities:
1. Responsible for managing and leading the Pastry team regarding menu creativity and innovation to achieve an elevated culinary experience.
2. Possess an excellent leadership ability with a strong focus on training and upgrading food quality. Lead and oversee daily kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability.
3. Execute on the business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.
4. Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the staff.
5. Promotes the hotel to becoming a recognized culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.
6. Ensures all the pastry products are high quality and are consistently achieved. Interacts with guests to ensure satisfaction and enjoyment of dining experience.
7. Understands team members’ positions well enough to perform duties in team members’ absence or determine appropriate replacement to fill gaps.
8. Works with Human Resources Department to fill open positions.
9. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
10. Ensures team members are treated fairly and equitably.
11. Ensures compliance with all food handling and sanitation standards.
12. Follows proper handling and temperature standards of all food products. Ensures team members maintain required food handling and sanitation certifications.
13. providing guidance, feedback, and individual coaching when needed.
14. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
15. Trains kitchen team members on the fundamentals of pastry cooking and excellent plate presentations.
16. Demonstrates new cooking techniques and equipment to staff.
17. Manages department controllable expenses including cost of baked goods and pastries, and all other food costs, supplies, uniforms and equipment.
18. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.

Job Skills:
1. Exemplifies the desired culture and philosophies of the organization
2. Assist in the budgeting process for areas of responsibility
3. Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
5. Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.
6. Reacts to any guest complaints and takes any appropriate action.
7. Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.
8. Works closely with other departments such as Banquet, Sales & Marketing or the Digital team to conceptualize and implement dynamic marketing programs to drive marketing/PR activities for the pastry.
9. Excellent organizational skills; be able to function under time constraints and deadlines with attention to details
10. Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.

Job Qualifications:
Education: Certification of culinary training or Culinary Arts Degree. Apprenticeship and/or AOS Degree.
Experience: Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation. Prefer Level-4
hotel experience as Banquet Chef and Sous Chef. Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience.
Licenses/Certifications: Food Safety Certification

Management Activities: Check all that apply
X Interview, select and train associates
X Set and adjust associates’ rates of pay and hours of work
X Direct the work of associates
X Appraise associates’ productivity & efficiency to recommend promotions or other changes in status
X Handle associate complaints
X Discipline associates
X Plan the work
X Determine the techniques to be used
X Apportion the work among associates
X Determine materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked & sold
X Control the flow and distribution of materials or merchandise and supplies
X Provide for the safety and security of the employees or the property
X Plan and control the budget
X Monitor or implement legal compliance measures
X Customarily and regularly direct the work of at least 2 or more full-time associates or their equivalent (1 full-time associate at 40 and 2 half-time associates at 20 hours each, are equivalent to 2 full-time associates).
X Authority to hire or fire other associates, or makes suggestions and recommendations as to the hiring, firing , advancement, promotion or any other change of status of other associates are given particular weight.

Physical Requirements and working conditions:
Ability to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
Additional physical, visual and working conditions:
X Identify and distinguish colors
X Stand for long periods of time
X Extreme cold (non-weather)
X Walk extended distances
X Extreme heat (non-weather)
X Wet or humid conditions
X Lift/carry 26-50 lbs.
X Near moving or mechanical parts
X Reach hands and arms in any direction
X Kneel and/or stoop repeatedly
X Able to work overtime and irregular hours
X Near loud noises

While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when business need dictates.
Associated topics: commercial, dining chef, head chef, kitchen, lead, pantry, pastry, prep chef, salad chef, sous

Tagged as: Commercial, Dining Chef, Head Chef, Kitchen, Lead, Pantry, Pastry, Prep Chef, Salad Chef, Sous

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