Pastry Sous Chef

Responsible for treating all co-workers in a respectful manner;

Responsible for communicating openly and thoroughly with the Executive Team;

Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time;

Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures;

Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes;

Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests;

Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation;

Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line;

Conduct daily line check to control food quality, quantities and assess the work of all line cooks

Review daily staffing to insure appropriate level ready for service;

Attend the daily pre-shifts with front of house to present daily specials;

Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters

Attend all Chefs meeting;

Properly submit food order requests and place orders according to pars, business level and upcoming needs;

Use approved ordering system (food) and PO’s requirements (non-food) for all orders;

Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect;

Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately;

Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;