Jr. Pastry Sous Chef

Jobs2Web; Irvine (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

Hotel Irvine is seeking a Pastry Sous Chef to lead the pastry kitchen, follow recipes and plating guidelines, and uphold the hotel’s culinary standards.

The role requires 3–5 years of pastry sous chef experience, 2 years as a lead line cook, and Serv Safe certification. Bilingual English/Spanish is helpful, and a California Food Handlers Card is required.

Qualifications

• Must possess California Food Handlers Card.
• 2 years’ experience as a lead line cook is mandatory.
• 3-5 years’ experience as Pastry Sous Chef is mandatory.
• Serv Safe Certification preferred.
• Basic math skills.
• Bilingual in English/Spanish helpful.

Responsibilities

• Finish cooking and plate according to established standards and guidelines, generating requisitions for goods and product inventory.
• Liaison between front of the house, sales and catering to provide special guest amenities and gifts.
• Ordering products, train and develop staff, develop daily specials.
• Oversee pastry shop quality, control food and labor cost, menu development.
• Develop cleaning schedule, ensure proper storage, schedule staff, promote safety.
• Evaluate vendors for best price and product.
• Demonstrate expertise in all pastry techniques and maintain organization and communication.

Skills

Multitasking

Team supervision

Strong communication

Bilingual English/Spanish

Education

2 years lead line cook experience

3-5 years Pastry Sous Chef experience

Serv Safe Certification

California Food Handlers Card

Tools

Kronos

Outlook

LMS

Microsoft Office

Job description

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A Pastry Sous Chef will be responsible for the Pastry kitchen, following recipes and plating guidelines consistently, preparing all product to the Hotel Irvine’s culinary standards, ability to maintain composure under stressful circumstances.

A Pastry Sous Chef must be knowledgeable in the Culinary field with the ability to multitask, work well with co-workers, able to work independently, supervise cooks, complete assigned tasks as directed.
Daily Duties include but not limited to:

• Finish cooking and plate according to established standards and guidelines, generating requisitions for goods and product inventory.
• Liaison between front of the house, sales and catering to provide special guest amenities, client gifts and unique logoed items.
• Ordering product, train and develop staff, develop daily specials.
• Oversee the food quality in the pastry shop, control food and labor cost, menu development
• Together with stewarding develop cleaning schedule, check storage of food to minimize waste, scheduling staff, maintaining kitchen equipment, promote and monitor safety at all times.
• Evaluate the vendors constantly to ensure best possible price for the best possible product.
• Expert in all pastry cooking techniques. Combined skills in: organization, coordination and communication. Familiar with hotel policies, fundamentals of operation and Hotel Irvine’s mission and vision statements.

Pastry Sous Chef’s other responsibilities include:

• Taste! Taste! Taste! The flavor of food is what makes a lasting impression
• Commit to perfect food preparation and presentation each and every time
• Respect the food by properly using products and minimizing waste
• Concentrate on all details during production to ensure consistency
• Enhance the guest experience by valuing their unique needs
• Demonstrate Authentic Hospitality when interacting with guests and Employees
• Actively participate in all communication to ensure food is expeditedquickly and efficiently
• Ensure your appearance is neat and professional throughout your shift
• Create a safe and well-organised workstation
• Embrace your passion for food. Fuel your knowledge by keeping up withculinary trends

Minimum Qualifications / Other Expectations:

To perform the job successfully, an individual must be able to do 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 possess California Food Handlers Card.

Education and/or Experience

- 2 years’ experience as a lead line cook is mandatory.

Mathematical Skills

– Basic Math

Language Skills

- Bilingual in English/Spanish is helpful. Ability to read and understand simple instructions.

Reasoning Ability

- Ability to assess situations that arise and make thoughtful decisions.

Other Qualifications - Preferred Experience

To perform the job successfully, an individual must be able to do 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 possess Serv Safe Certification.

Education and/or Experience -

3-5 years’ experience as Pastry Sous Chef is mandatory.

Mathematical Skills

– Intermediate Math

Language Skills

- Bilingual in English/Spanish is helpful. Ability to read and understand simple instructions.

Reasoning Ability

- Ability to assess situations that arise and make thoughtful decisions.

• Friendly disposition
• Organizational skills
• Ability to handle multiple tasks
• Safe food handling and sanitation knowledge
• Understanding Hotel Irvine’s computer systems i.e. Kronos, Outlook, LMS, Microsoft Office
  

A breath of fresh air in an otherwise mundane sea of ordinary, Hotel Irvine offers a sleek, vibrant, look delivering a contemporary hospitality experience that provides guests with personalized service, pops of bright color and energy bursting from every space.

Our employee community is comprised of hard-working, dedicated hospitality professionals who deliver genuine, personalized service that stays with guests long after they’ve left. It’s an environment populated with talented, passionate and experienced people, a collaborative spirit and abundant opportunities.

The Irvine Company is committed to providing equal opportunity in all of our employment practices, including selection, hiring, promotion, transfer, compensation, termination, and training, without regard to race, religion, color, sex, sexual orientation, gender, gender identity, national origin, ancestry, citizenship status, marital status, pregnancy, age, medical condition, genetic information, military and veteran status, disability, or any other basis protected by federal, state, and local law. Reasonable accommodation is available for qualified individuals with disabilities, upon request.