Pastry Sous Chef Beemok Hospitality Holdings

LLC - 5.0

Charleston, SC Job Details Full-time 1 day ago Qualifications Computer operation Staff supervision Fire safety Team supervision Basic math Employee relationship building Fire codes and regulations English Cost control Kitchen cost control Conflict management Property management systems (PMS) Computer skills Managing kitchen staff Restaurant cost management Task assignment Team motivation (leadership skill) Kitchen stations Food preparation equipment operation Communication with kitchen staff Full Job Description The Pastry Sous Chef at The Cooper is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Executive Pastry Chef, will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the department. This role helps support managing the outlet kitchen operations, colleagues, and cuisine.

DUTIES & RESPONSIBILITIES

Support senior leadership by developing and assuming basic management responsibilities. Assume the role of liaison between all departments within the pastry division and all other hotel departments. Supervise the preparation and cooking of various food items. Develop and implement creative menu items that adhere to CP brand standards. Plan, coordinate & implement special events and holiday functions. Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring. May manage other key culinary roles, including supervisors and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. Monitor food production, ordering, cost, and quality and consistency daily. Ensure proper safety and sanitation of all kitchen facilities and equipment.

REQUIRED SKILLS & EXPERIENCE

Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort. Experience in the luxury & quality environment required. Ability to work in all stations in the kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze, and resolve problems and exercise good judgment under high pressure or emergency situations. Ability to complete work in a timely, accurate, and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests'/employees' needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into the property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires a full range of hearing, vision, taste, and smell. Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. _______________________________________________________________________________ BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.