SUMMARY OF POSITION: We are seeking a highly skilled and passionate Jr. Pastry Sous Chef to join our culinary team. AS the Jr. Pastry Sous Chef, you will play a crucial role in elevating our dining experience by creating exquisite pastries, desserts, and baked goods. The ideal candidate should have a strong background in pastry arts, exceptional creativity, and meticulous attention to detail.
GENERAL EXPECTATIONS:
§ Act with integrity, honesty, and knowledge that promote the culture, and values of Sorelle.
§ Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
§ Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
§ Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
§ Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
§ Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
§ Understand the philosophy of management and owner. Displays consistent attention to detail and follows through with all restaurant policies.
§ Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):
§ Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
§ Assumes 100% responsibility for the quality and integrity of products served.
§ Ensures that all products are received in the correct unit, count, and condition. Ensures deliveries are performed following restaurant receiving policies and procedures.
§ Consolidates product and maintains order, rotation, and cleanliness of the walk-in cooler.
§ Assist cooks with the setup and breakdown of stations so that shift changes happen promptly.
§ Participates in ordering, menu development, and recipe development.
§ Documents new kitchen recipes in standard corporate format.
§ Work as a member of the team to ensure success in all stations and areas of the restaurant.
§ Fill in where needed on stations to ensure that service standards and efficient operations are met.
§ Always maintain a hygienic and safe working environment.
§ Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
§ Attend all scheduled meetings and participate with opinions or ideas about the agenda.
§ Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES AND QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
- Proven experience as a Pastry Sous Chef or a similar role in a luxury culinary establishment.
- Culinary degree or equivalent professional certification in pastry arts.
- Extensive knowledge of pastry techniques, baking methods, and dessert presentation.
- Creative flair and ability to develop innovative and visually appealing pastry creations.
- Strong leadership and communication skills with the ability to motivate and inspire a team.
- Exceptional organizational and multitasking abilities in a high-volume kitchen.
PHYSICAL DEMANDS:
§ Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
§ Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. The length of time of these tasks may vary from day to day and task to task.
§ Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift, and carry some from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
§ Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety, and sanitation practices.
§ The worker is subject to noise. There is sufficient noise to cause the worker to shout to be heard above the ambient noise level.
§ Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
§ Must be able to lift to 30 lbs. on a regular and continuing basis.
§ Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
§ Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
§ Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
§ Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
§ Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
§ Requires manual dexterity to use and operate all necessary equipment.
§ Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machines, electric typewriters, multi-line touch tone phones, filing cabinets, FAX machines, photocopiers, dollies and other office equipment as needed.
Job Type: Full-time
Pay: $24.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Compensation package:
Schedule:
- 10 hour shift
- 8 hour shift
- Evening shift
- Morning shift
Ability to Relocate:
- Charleston, SC 29401: Relocate before starting work (Required)
Work Location: In person