-Must be able to frequently communicate and develop rapport with
guests and associates and have a working relationship with the
resort management team.
-Must be able to work in a stationary position for long periods of
times (up to 5 hours).
-Must be able to work and be flexible with all shifts, weekends,
-Must possess the ability to access all areas of the kitchen, the
ability to move frequently & freely about facility.
-Must be able to withstand prolonged standing, stretching, bending,
kneeling, lifting and carrying items weighing up to 50 lbs. without
-Must be able to work in close quarters or small rooms and is
occasionally exposed to hot, cold, wet and/or humid condition.
-Work environmental factors include noise, dust, and smoke.
-Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
-Must be able to convey information and ideas clearly.
-Must be able to evaluate and select among alternative courses of
action quickly and accurately.
-Must be effective in handling problems in the workplace, including
anticipating, preventing, identifying and solving problems as
-Must be effective at listening to, understanding, and clarifying
the issues raised by Associates, Supervisors, Department Heads,
Senior Management, and guests.
-Must be able to work with and understand financial information and
data, and basic arithmetic functions.
-Ability to be a clear thinker, analyze and resolve problems
exercising good judgment.
-Make independent decisions while maintaining strong ethical
standards consistent with company policy, rules and the ability to
maintain confidential information.
-Ability to effectively deal with internal and external customers,
some of whom will require high levels of patience, tact and
diplomacy to defuse anger. Collect accurate information and resolve
Pastry Sous Chef Job Expectations continued:
ESSENTIAL DUTIES & FUNCTIONS:
-Instructs and trains bakery associates on the proper procedures
and techniques for the creation of attractive, professional pastry
-Inspects all bakery items upon completion to ensure they have been
prepared correctly and attractively.
-Continually monitors business flow and works with the Executive
Pastry Chef in scheduling associates according to demand for
-Works with Executive Pastry Chef and regarding guest complaints or
disputes which associates are not able to settle.
-Works with Executive Pastry Chef to take appropriate action to
reduce operating costs without affecting quality of pastries or
-Keeps the Executive Pastry Chef informed of all pertinent
information and any irregularities occurring in the bake shop
-Assists with ordering bakery ingredients from suppliers.
-Assists the Executive Pastry Chef in the establishment of
department budgets and the adherence to budget guidelines.
-Works to help reduce accident costs by maintaining a safe, hazard
free bakery operation, ensuring that all accidents are immediately
reported and accident reports completed.
-Helps Executive Pastry Chef develop and research new recipes and
creates decorative cakes, statuaries and ornaments for special
events, parties, and banquets.
-Ensure that all guests feel welcome and are given responsive,
friendly, and courteous service at all times.
-Ensure that all food and beverage products are consistently
prepared and served according to the restaurant's recipes,
portioning, cooking and serving standards.
-Ensure that all equipment is kept clean and kept in excellent
working condition through personal inspection and by following the
culinary preventative maintenance programs.
-Ensure that all products are received in correct unit count and
condition and deliveries are performed in accordance with culinary
receiving policies and procedures.
-Participate and ensure that culinary policies on associate
performance appraisals are followed and completed in a timely
-Assist Executive Pastry Chef in scheduling labor as required by
anticipated business activity while ensuring that all positions are
staffed when and as needed and labor cost objectives are met per
-Fully understand and comply with all federal, state, county and
municipal regulations that pertain to health, safety and labor
requirements of the pastry areas, associates and guests.
Pastry Sous Chef Job Expectations continued:
-Maintain paperwork for attendance records, payroll adjustments,
payroll, monthly and yearly budgets, and Human Resource reporting
-Assist in monitoring par and inventory levels for business, guest,
and resort specifications.
-Conduct and participate in training classes and all Daily Promise
shift meetings, orientation meetings, BEO meetings, F&B
meetings, and Manager Meetings if Pastry Chef is unavailable.
-Keep an open line of communication with all departments and keep
them posted on what is happening in the department.
-Provide advice and suggestions to Executive Pastry Chef when