A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe. Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our stage is the world. Our time is now.
With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants, nightlife, retail and gaming, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer.
Under the general guidance of the Chef de Cuisine, responsible for coordinating, supervising and directing all aspects of the pastry department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Pastry department's standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to The Bazaar's specifications.
Duties & Functions
Must love and support their TEAM!
Must love and take care of guests!
Must say "yes" and "thank you" often!
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems
Role models company quality standards and service
Assists Pastry Chef in supervising and motivating the pastry team.
Ensures that all equipment and facilities are in good working order and is properly maintained
Responsible for ordering products to ensure all par levels are maintained.
Upholds the kitchen's systems in place and develops new operational systems as needed with the Pastry Chef's approval.
Train new hires and current team members on their duties for assigned stations.
Assists Pastry Chef with the professional development of each team member.
Responsible for printing all communication sheets, station check lists, and inventory sheets for the pastry team.
Responsible for checking out each pastry team member at the end of their scheduled shift and following up on freezer and cooler organization.
Keeps recipe book complete and updated.
Enforces recipe adherence.
Enforces sanitation and organization standards.
Works with Pastry Chef to create accurate inventory pars to ensure product availability for production and to eliminate waste.
Responsible for inventory taking for ordering purposes and for weekly inventory counts. Given to Pastry Chef for review.
Have a Sanitation set up on a daily basis and monitored to correct levels 200 PPM
Inspect pastry station to insure all items were left correct (labels, Ice creams consolidated, all Items with fresh dates, Proper station set up, ETC)
Produce a consistent product every time
Have all products tasted before they go in the fridge or stations before service starts (Breakfast, Lunch, Dinner, Pool Items)
Lead the team using prep sheet, check out list and communication chart
Follow up with lunch service, & correct station set up
Communicate with all staff to ensure a successful shift
Have daily reports for Chef to review of any challenges (take notes of things to improve)
Ordering on a daily basis as a team, communicate with others for products needed, and use ordering sheet. Copy must be left for Pastry Chef so order can be reviewed and placed.
Communicate to staff the importance of cleaning equipment and all side duties getting completed on a daily basis
Cross train all staff and Follow up if they need guidance on plating points
Follow up with organization of cooler and freezer
Check all paletas, making sure they are up to standards, and all packages are sealed
Check all cocktails, making sure they are not stained, and sealed tight
Check all amenities orders on a daily basis and communicate with chef if there are any changes maintain daily log of amenity counts
Create a tasting platter for chef for quality inspection on a daily basis
Report any equipment challenges to chef
Report any changes to recipes that need to be printed for updates
Take a daily inventory of all production needed
Take note of all temperatures in coolers & reach in freezer and post on log
Provides clear direction and achievable goals for their entire team
Fully supportive of and cognizant of all Corporate Programs
Understands and enforces federal, state and local food sanitation regulations
Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
Develop and implement cost saving and profit enhancement measures within your scope of responsibility.
To be aware of and ensure constant compliance with all necessary operational policies including:
Health and Safety
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Attend mandatory meetings including divisional meetings, staff meetings, etc.
Participate in community events and ensure corporate social responsibility goals of sbe are met.
Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
Keep work area clean and organized.
Ensure confidential documents are kept in a secured area.
When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
Complete other duties as assigned by the Ownership or Corporate Offices.
Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
Ensure that all staff follows and are in compliance with sbe's policies and procedures.
Assimilate into sbe's culture through understanding, supporting and participating in all sbe elements. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by sbe from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
High School Diploma or equivalent required
Minimum three (3+) years of experience in restaurant kitchen
Must be at least 21 years of age or older
Must be able to obtain all work cards
Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals
Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail
Must be able to work in a fast- paced, customer service driven environment
Current experience in the hospitality industry in a kitchen
Active in furthering of his/her own culinary development
Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred
Enter and locate work related information using computers and/or point of sale systems
Ability to spend extended lengths of time viewing a computer screen
Possess a gracious, friendly, and fun demeanor
Ability to multitask, work in a fast-paced environment and have a high level attention to detail
Maintain positive and productive working relationships with other employees and departments
Ability to work independently and to partner with others to promote an environment of teamwork
Must be able to stand or walk a minimum eight-hour shift.
Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
Must have excellent communication skills and be able to read, write, speak and understand English.
Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
Additional language ability preferred.
Morgans Hotel Group Co.