Grand Geneva Pastry Sous Chef

Along with the Executive Pastry Chef, oversees the preparation and service of all baked goods, including specialty items. Trains other employees performing the same or related work.

• Supervises the preparation and production of all baked goods.
• Be extremely creative and a passionate professional in the field
• Prepares specialty baked goods for in-house and catered events.
• Maintains food production records, reports, and department files as required.
• Directs and/or arranges for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.
• Records inventory of supplies and orders stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate.
• Provides training and guidance to bakers, senior bakers, and other employees performing related work.
• May be required to prepare baked goods for special diets.
• Performs miscellaneous job-related duties as assigned.
• Prepare all pastries and desserts for buffets and 3 restaurant outlets.
• Assist with supervision of all pastry staff including, hiring, training, counseling and progressive discipline.
• Schedule appropriate number of staff according to daily needs, banquet functions and weekly forecast. Control both labor & food costs.
• Be able to work varying schedules to reflect business needs of the hotel, in addition attend all training sessions and necessary meetings.
• Perform other duties as assigned.

• High school diploma or GED; at least 3 years of experience that is directly related to the duties and responsibilities specified.
• Ability to prepare routine administrative paperwork.
• Ability to prepare and bake a variety of pastries, rolls and/or other baked goods.
• Ability to analyze supplies costs and develop cost-effective procedures.
• Ability to lead and train staff and/or students.
• Ability to read, understand, follow, and enforce safety procedures.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials.
• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to supervise and train assigned staff.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Knowledge of food safety/sanitation standards