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The Landings Club Pastry Sous Chef in Skidaway Island, Georgia

Job Summary

This position is responsible for ensuring all pastries are properly cooked in accordance with established guidelines and procedures while assisting with pastry operations for the Clubhouse.

Job Duties & Responsibilities

  • Maintain production standards in all stations of Pastry Shop-breads, banquets, pastry carts, and production.

  • Exercises decoration techniques demonstrated by the Pastry Chef and other new techniques reflecting industry trends.

  • Maintains documentation of all recipes used in the Pastry Shop, as well as decorating templates or stencils needed for cake decorations.

  • Responsible for daily menu special, cake and pastry menus for pastry cart.

  • Assists in training all employees in shop procedures and recipes.

  • Responsible for practicing safe food handling and sanitation procedures of the pastry shop, workstations, refrigerators, and freezers.

  • Communicates with assistant managers, banquet manager, banquet captains and servers on an ongoing basis to ensure all banquet functions receive the highest quality pastry/bread items and service in a timely manner.

  • Oversees daily inventory based on business forecast, daily production.

  • Manages food production to ensure the highest quality preparation and presentation on a consistent basis while being sensitive to member requests.

  • Always maintains professional standards of conduct and appearance and manages by example.

  • Conducts daily meetings with staff to ensure product consistency, sanitation standards and to delegate responsibility to staff by providing the most effective instruction.

  • Assists in evaluating staff, apprentices and externs on an ongoing basis and implements corrective actions accordingly.

  • Reports any equipment deficiencies to maintenance at once or contacts the Executive Chef if of a severe nature.

  • Always presents themselves in the most professional manner showing their leadership and self-control and works towards a common goal within the food and beverage operation.

  • Ability to work a flexible schedule including nights, holidays and weekends.

  • Performs other duties as assigned by Executive Pastry Chef, Executive Chef, or Club Chef.

Minimum Qualifications & Experience

  • 2 or more years of previous pastry chef experience.

  • Must obtain a Pastry Culinarian and Working Pastry Chef certificate within 2 years of employment.

  • Graduate of culinary school or apprenticeship program is highly preferred.

  • Basic skills in cake decorating and chocolate preferred.

Critical Skills

• Ability to read, understand and follow verbal/written instructions.

• Ability to manage a diverse workload and prioritize in a fast paced environment.

• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

• Highly organized and able to handle multiple tasks and to deploy resources effectively.

• Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission.

• Ability to understand verbal and written direction in English.

• Ability to replicate and teach recipes, product and presentation as standardized.

• Obtain high personal and professional integrity.

Physical Demands

  • Standing and/or walking 100% of shift.

  • Lifting, carrying or moving up to 50 pounds.

  • Pushing, pulling, bending, stooping, and upward reaching.

  • Works in a kitchen environment with temperature fluctuations.

External Company Name: The Landings Club

External Company URL: landingsclub.com

Telecommute: No