Pastry | Pastry Production Sous Chef

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

Responsible to assist the Executive Pastry Chef and the assistant pastry chef with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

 

Examples of Duties, includes but is not limited to the following:

Oversee production and assist with the preparation of food.

Create and revise all basic recipes with Executive pastry chef and assistant pastry chef.

Ensure all products are rotation on a first-in, first-out philosophy.

Monitor occupancy forecasts to minimize waste and spoilage.

Produce production list to ensure efficient execution of service.

Conduct inventory on a regular basis to ensure proper par levels.

Work as a team, assisting all guests and employee's needs and inquiries.

Assist Executive Pastry Chef and Assistant Pastry Chef by controlling food and labor cost, and establishing goals and objectives that focus on profit, product and people.

Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.

Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

Schedule labor force and assign work for efficient use of equipment and personnel.

Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.

Ensure the food quality is superior and takes action to correct any irregularities.

Perform all duties as deemed necessary for the success of the department.     

Qualifications

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. 
• Knowledge of all kitchen equipment operations. 
• Ability to establish and maintain an effective working relationship with management, staff, and guests.  
• Culinary degree or equivalent work experience required.
• Five years relevant experience in a high quality, high volume, and multi-unit operations preferred.  Two years supervisory experience preferred.