Fairmont Breakers is a historic landmark in Long Beach, CA, offering luxurious accommodations, dining, and event spaces. As Pastry Sous Chef, you will oversee pastry operations, lead a team of chefs, and create memorable dining experiences.
Requirements
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day
- Maintain positive guest relations at all times
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Manage all aspects and day-to-day operations of the Pastry Kitchen and personnel
- Establish the day's priorities and assign production and prep task to staff to execute
- Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings
- Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days
- Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
- Communicate additions or changes to the assignments as they arise throughout the shift
- Review the purchase order list
- Requisition the days supplies and ensure that they are received and stored correctly
- Communicate needs with Purchasing and Storeroom personnel
- Ensure quality of products received
- Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
- Ensure that staff reports to work as scheduled; document any late or absent employees
- Coordinate breaks for staff
- Inspect grooming and attire of staff; rectify any deficiencies
- Check and ensure that all opening duties are completed to standard
- Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
- Ensure that recipes, production schedules, plating guides, photographs are current and posted
- Ensure that all staff prepares items following recipes and yield guides, according to department standards
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
- Be aware of any shortages and make arrangements before the item runs out
- Observe guest reactions and confer with service staff to ensure guest satisfaction
- Create and review the amenity program menu with the culinary team for continuous improvement
- Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies
- Ensure that quality and details are being maintained
- Inspect the cleanliness of the line, floor, and all Kitchen stations
- Direct staff to rectify any deficiencies
- Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety
- Complete work orders for maintenance repairs and submit to Engineering
- Contact Engineering directly for urgent repairs
- Develop new menu items, test and write recipes
- Assist Catering Department with developing special menus for functions; meet with clients as requested
- Minimize waste and maintain controls to attain forecasted food and labor costs
- Ensure that excess items are utilized efficiently
- Monitor and ensure that all closing duties are completed to standard before staff clocks out
- Foster and promote a cooperative working climate, maximizing productivity and colleague morale
- Provide feedback to staff on their performance; handle disciplinary problems and counsel colleagues according to Hotel standards
- Conduct performance reviews in a timely basis
- Document pertinent information in the logbook and follow up on items notated during other shifts
- Return business telephone calls/e-mails
- Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises
- Be familiar with procedures for attending to injured or ill guests or colleagues
- Answer correspondence
- Research new local suppliers and special markets
- Attend gourmet shows, food and wine meetings
- Perform at special events and off-premises functions
- Schedule and conduct month-end inventories
- Take physical inventory of specified food items for daily inventory, to do ordering
- Prepare menu analysis and recipe costing
- Review sales and food cost daily; resolve any discrepancies with the Controller
- Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff
- Interview and hire new personnel according to Hotel policies and standards
- Prepare weekly work schedules for pastry as needed in accordance with staffing guidelines and forecasted labor costs
- Adjust schedules throughout the week to meet business demands
- Monitor timesheets, approve bi-weekly payroll, approve time off
Benefits
- Generous Paid Time Off
- 401k Matching
- Retirement Plan
- Visa Sponsorship
