Assistant Sous Chef-Pastry

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Maintains food handling and sanitation standards
• Ensures all employees have proper supplies, equipment and uniforms
• Performs all duties of Culinary and related kitchen area employees in high demand times
• Oversees production and preparation of culinary items
• Ensures employees keep their work areas clean and sanitary
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
• Communicates areas in need of attention to staff and follows up to ensure follow through
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets
• Assists in determining how food should be presented and creates decorative food displays
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Checks the quality of raw and cooked food products to ensure that standards are met
• Ensures and maintains the productivity level of employees
• Ensures completion of assigned duties
• Coordinates activities of cooks and workers engaged in food preparation
• Utilizes interpersonal and communication skills to lead, influence, and encourage others
• advocates sound financial/business decision making
• demonstrates honesty/integrity
• leads by example
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Handles employee questions and concerns
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
• Conducts employee performance appraisal process, giving feedback as needed
• Communicates performance expectations in accordance with job descriptions for each position
• Participates in an on-going employee recognition program
• Monitors employee's progress towards meeting performance expectations
• Conducts training when appropriate
• Follows specific goals and plans to prioritize, organize, and accomplish your work
• Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met
• Places orders for appropriate supplies and manages food and supply inventories according to budget
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
• Provides services that are above and beyond for customer satisfaction and retention
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Sets a positive example for guest relations
• Strives to improve service performance
• Handles guest problems and complaints seeking assistance from supervisor as necessary
• Empowers employees to provide excellent customer service within guidelines
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Serves as a role model to demonstrate appropriate behaviors
• Analyzes information and evaluating results to choose the best solution and solve problems
• Complies with loss prevention policies and procedures
• Reports malfunctions in department equipment
• Attends and participates in all pertinent meetings
• Encourages and builds mutual trust, respect, and cooperation among team members

• High school diploma or GED
• 5 years experience in the culinary, food and beverage, or related professional area
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• 3 years experience in the culinary, food and beverage, or related professional area

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