Pastry Sous Chef Position Available In Charleston, South Carolina

PASTRY SOUS CHEF

Destination by Hyatt
Wild Dunes Resort
US – SC – Isle of Palms

CULINARY

Department Head/Manager
Full-time
Yearly US Dollar (USD) pay basis

Req ID:

ISL001675

Summary
Nestled on the northern tip of Isle of Palms, a lush barrier island off the coast of South Carolina, Wild Dunes Resort “the Resort”, offers two top-ranked hotels, including the new coastal-modern Sweetgrass Inn, 150 Condos, and over 200 Homes and Villas, 1,600 acres of world-class golf, tennis, award-winning restaurants, Sweetgrass Spa, and 2 miles of pristine beach on the Isle of Palms, South Carolina.
The Resort, also known as Charleston’s Island Resort, is located just 30 minutes from the charm and grace of historic downtown Charleston, it is the largest resort of its kind in the region, offering amodations for groups of up to 650 people and the chance for leisure guests to enjoy a Lowcountry getaway. The Resort has been distinguished by many publications and associations as a top destination for families, golfers, tennis lovers, and meeting and event planners.
Not only will you be part of a remarkable property, but you’ll be a part of apany that was recognized as one of Fortune’s 100 Best Companies to Work For! The Resort is one of Hyatt’s unique Destination Lifestyle branded properties.

We Offer Excellent Benefits:

Free room nights, Discounted and Friends & Family Room Rates Medical, Prescription, Dental, and Vision Insurance after 30 Days of Employment
Paid time off and holiday pay – Full Time & Part Time colleagues eligible
Paid Family Bonding Time and Adoption Assistance 401K withpany match As a Colleague enjoy the Beach, Golf, Tennis, Pickleball, and other amenities on your time off!
We are looking for a Pastry Sous Chef for our Restaurant Operations!

SUMMARY:

The Pastry Chef is responsible for overseeing the Restaurants’ Pastry Operations to ensure optimum performance, exceptional guest service, and maximum profitability of all functions. S/he will train and motivate staff to exceed goals. Essential job

FUNCTIONS

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GENERAL:

Maintains amitment to customer service and guest satisfaction
Supervises the culinary teams in any area assigned
Maintains ananized and efficient shift
Monitors all station readiness on their shift
Responsible for daily paperwork as directed by Executive Chef or in conjunction with Banquet Chef.
Point of contact for all associates’ questions and concerns on their shift and will report all information to the manager
Works with the Executive Chef & in conjunction with the Executive Sous Chef to meet all budgeted financial goals as well as any specific goals set by the manager.
Ensures physical atmosp and cleanliness of the kitchen, including inspecting stations & mise en place.
Takes initiative to develop and execute new menu items or specialty desserts in the collaboration with both Culinary and Restaurant Leadership.
Works with culinary leadership to develop new food menus responsive to the local market
Enforces high standards of hygiene and sanitation in accordance with DHEC and EcoSure regulations.
Establishes par levels for supplies and equipment.
Supervises the performance, attendance, attitudes, appearance, and conduct of the team
Monitors and maintains the systems and equipment to ensure their optimum performance
Develops and implements controls for expense management
Implements strategies to continually improve revenues
Assists with the development, training, and inspiration of outlets staff for promotion
Provides prompt follow-up to all guest concerns
Empowers team to exceed service standards
Instills a calm,anized approach in all stressful situations
Maintains a safe and pleasant work environment
Ensures cleanliness of outlets’ storage rooms, coolers, reach-ins & walk-ins.
Promotes high colleague morale
Takes a proactive approach to coaching and counseling
Attends appropriate resort, division, and department meetings
Resolves guest issues promptly and with great care and effectiveness
Maintains a strong knowledge of hospitality trends, especially food & beverage
Provides general resort information for guests
Utilizes labor management tools to schedule and control labor costs under the supervision of Chefs.
Offers warm and sincere wee/farewell for all guests of Wild Dunes Resort including use of guest name & good eye contact with each guest
Maintains an up-to-date working knowledge of all resort amenities as well as any special events
Interacts with resort staff in a professional manner, assisting other departments with necessary information
Upsells other resort services and amenities to guests
Always maintains a professional demeanor and attitude
Communicates all pertinent information to Chefs and the outlet’s culinary team
Maintains a constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks, and suspicious persons). s all safety incidents to the on-duty supervisor.
Ensures proper handling, cleaning, and sanitation of equipment.
Follows through on lost and found procedures. No articles shall be removed from occupied rooms. Absolute respect for the guest’s property should always be exercised.
Maintains a professional appearance. Follows all Wild Dunes Resort dress code standards
Remains alert, courteous, and helpful to the guests and colleagues at all times.
Qualifications

EXPERIENCE & EDUCATION

High school diploma, GED, or the equivalent work experience required
Minimum of 2 years experience in a fast-paced, high-volume culinary atmosp and 1 year experience in high-end a la carte restaurant pastry production.
2 years of food and beverage / culinary & pastry supervisor experience required
Job

REQUIRMENTS

Must be authorized to work in the United States
Must have a valid driver’s license and meetpany driving standards
Must be able to read, write and speak English
Must be at least 21 years of age
Must have excellent leadership skills
Must be a positive example for staff
Must be able to work well under pressure
Must be able to accurately follow instructions, both verbally and written
Must be highly detailed orientated
Must have excellentputer skills
Must have a strong working knowledge of Microsoft Office programs
Must be able to work in a fast-paced environment
Must have excellent listening skills
Must possess excellentmunication skills
Must be professional in appearance and demeanor
Must always ensure a teamwork environment
Ability to work a flexible schedule that will include evenings, weekends, and holidays
Must have the ability to deal effectively and interact well with the guests and associates
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Must have a passion for creating an exceptional experience for all guests
Must be able to stand and walk throughout the shift
Must be able to occasionally lift and carry up to 25 lbs at shoulder height and push/pull up to 75 lbs
Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently; squeezing and overhead reaching occasionally