Pastry Sous Chef

About the Role

St. Regis is seeking a Pastry Sous Chef to lead and manage pastry operations. This full-time role involves overseeing staff, ensuring consistent quality in pastry production, and maintaining high standards of guest and employee satisfaction. The Pastry Sous Chef will be responsible for both hands-on preparation and leadership, focusing on continuous improvement and adherence to operational budgets and standards.

Key Responsibilities

• Lead and manage daily pastry operations, utilizing interpersonal and communication skills to influence and encourage the team.
• Perform baking and decorating tasks personally while supervising staff in preparing quality and consistent pastries for all areas.
• Develop and train the team to improve results and maintain established standards, ensuring employees understand expectations.
• Ensure sanitation and food standards are consistently achieved and maintained, including proper handling, storage, and temperature of all food products.
• Supervise and coordinate activities of cooks and workers engaged in food preparation, ensuring compliance with all Food & Beverage policies and procedures.
• Develop, design, or create new applications, ideas, and products, including artistic contributions to pastry presentations.
• Monitor and check the quality of raw and cooked food products to ensure standards are met and recognize superior quality.
• Assist in determining food presentation and create decorative food displays.
• Manage day-to-day operations to meet customer expectations and improve service through guidance, feedback, and coaching.
• Support procedures for food and beverage portion and waste controls, and manage inventories according to budget.
• Train employees in safety procedures and supervise their adherence to loss prevention policies.
• Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes.
• Review staffing levels to ensure operational needs and financial objectives are met.

Candidate Profile

The ideal candidate will demonstrate creative baking and decorating talents, coupled with strong leadership abilities to guide a team effectively. A commitment to maintaining high standards of food quality, sanitation, and customer satisfaction is essential. The role requires an individual who can foster mutual trust and cooperation within the team while managing operational budgets and achieving performance goals.

Qualifications and Experience

• High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional area.
• OR
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area.

Required Skills

• Strong interpersonal and communication skills.
• Demonstrated honesty, integrity, and sound financial/business decision-making.
• Ability to lead, influence, and encourage others effectively.
• Proficiency in food preparation, handling, and storage standards.
• Capability to develop specific goals and plans to prioritize and organize work.
• Analytical skills to evaluate information and solve problems.

Work Type

This is a full-time position within the St. Regis team, requiring dedication to maintaining high operational standards and fostering a collaborative work environment.