Jean-Georges Management

Pastry Sous Chef

1 year ago
Job ID
2016-1205
Jean-Georges
# of Openings
1
Category
Back of House

Overview

JG Handbook

 

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: (other duties may be assigned. Pastry Sous Chefs are responsible for bringing necessary small equipment to work including a paring knife, peeler, chef’s knife, pocket sized note pad or mole skin note book, sharpie or marker and pen to take notes).

 

QUALITY CONTROL:

  • Highest standards of food product and kitchen sanitation, storage, and handling procedures.
  • Food product quality, nutritional, and portion control standards.
  • Ensure a neat, clean and safe working environment
  • Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints.
  • Assist with ordering pastry products and ensuring the quality of these product

OPERATIONS:

  • Responsible for method of service, production and baking to ensure all items are prepared to meet deadlines and standards
  • Properly execute plated desserts with varying components to standards set by Executive Pastry Chef
  • Complete all closing requirements as directed by Executive Pastry Chef.
  • Taste and review pastry products on a daily basis to ensure quality and consistency with preparation and presentation
  • Assist with developing, implementing and maintaining new recipes, presentations and products.
  • Have working knowledge of inventory ordering systems.
  • Identify and communicate suggestions to the Executive Chef or Executive Sous Chef for policies and procedures to improve the operation.

FINANCIAL/ADMINISTRATION

  • Assists with creating, implementing and monitoring action plans to minimize costs to ensure that budgetary goals are met.
  • Maintains established food par levels and accurate paperwork for inventory. Takes part in food inventories as needed.

 

Qualifications

QUALIFICATIONS REQUIREMENTS:


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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATIONAL AND REQUIRED SKILLS:

  • Technical Culinary Diploma or Bachelor’s Degree (B.A.) for a four-year college or university, or two years of related experience and/or training, or equivalent combination of education and experience.
  • Minimum of two years pastry experience in a high-volume / highest quality (as judged by Executive Pastry Chef) Food and Beverage operation.
  • One year prior inventory/cost control experience.
  • Extensive skill, knowledge and experience in all aspects of the pastry operation, interpersonal service skills, organization skills to plan time effectively

LANGUAGE SKILLS:


Clear, fluent conversational English.
Ability to read and interpret documents such as recipes, memos, safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and requisitions. Ability to speak effectively before groups of customers or employees of organization.

 

MATHEMATICAL SKILLS:


Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to calculate and apply figures and amounts in recipe and labor costing and control.

 

REASONING ABILITY:


Ability to follow delegation while providing technical and management troubleshooting and problem solving techniques.
Demonstrated operational logical: multi-unit prioritizing skills.
Strong interpersonal staff relations and leadership skills.

 

 

Required experience:

  • Pastry experience: 2 years

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