• STEAKHOUSE PASTRY SOUS CHEF

    Job Locations US-CA-Jamul
    Posted Date 1 week ago(3/11/2019 2:23 PM)
    Job ID
    2019-2971
    # of Openings
    1
    Category
    Food and Beverage
  • Your daily responsibilities include:

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES

    The following and other duties may be assigned as necessary:

    • Provide friendly, fast, and helpful customer service to all guests and team members.
    • Management accountability for all team members for day to day and long term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation.
    • Develop and present creative dessert selections. Order raw materials needed according to established company product standards and recipes.
    • Maintains production at required volume levels.
    • Minimize waste and inspect all raw materials to ensure quality standards are met.
    • Accountable for meeting or exceeding all State and Company sanitation requirements. Provide for the safety of team members, including keeping areas clean and free of safety hazards, debris and litter and performing all job duties in a safe and responsible manner.
    • Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.
    • Review, adjust and administer working schedules of team members.
    • Plan work processes and determine effective techniques or processes to be used by team members in the course of business.
    • Understand and adhere to bargaining unit agreements.
    • Perform other job related and compatible duties as assigned.

     

    To be successful in this position it will require the following skill set:

     

    QUALIFICATION REQUIREMENTS  

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

    • Culinary or Bachelor’s degree from an accredited four-year college or university; or equivalent combination of education and experience.
    • Minimum of three years’ experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills.
    • Two years progressively more challenging experience in a large volume, high quality food establishment preferred
    • Knowledge of menu planning
    • Knowledge of Food & Labor costs
    • Knowledge of the Stratton Warren System (SWS) preferred
    • Ability to write recipes preferred
    • Ability to earn and maintain ServSafe certification
    • Must be able to acquire and maintain appropriate gaming license

     

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