Job Description
The hiring salary for this position is $58,500.
The CIA offers a substantial benefits package that includes
medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY The Pastry Sous Chef is responsible for the quality, presentation, production, and service of all the pastry food menu items in the Apple Pie Bakery Caf (APBC).All from scratch foods that are produced in the APBC pastry kitchen must be of the highest standards and be the model for caf foods. This position is also responsible for the management of the expenses budgeted for the pastry production areas, including but not limited to food and labor costs.
ESSENTIAL RESPONSIBILITIES - Manage Earn & Learn student workers and assist the Baking and Pastry (B&P) Chef Instructor with managing students with pastry item production for the cafe.
- Responsible for timekeeping evaluations, disciplinary action, etc. for Earn & Learn Students.
- Oversee daily and specialty cake design, production and execution, with guidance from the Chef Instructor of Caf.
- Develop methods that will increase productivity and maximize space utilization within the kitchen.
- Ensure that all special orders for the day are accounted for and dispatched by the Front of House (FOH) staff.
- Ensure that the display case is filled by 10:00 a.m. and maintained throughout the day, including but not limited to being stocked, clean, symmetrical and organized.
- Ensure the freshness and quality of the product by tasting everything every day.
- Develop ideas, recipes, products and techniques in conjunction with and under the supervision of the B&P Chef Instructor of the caf.
- Organize a.m. and p.m. production lists for students and Earn & Learn workers.
- Place all food orders for the next day.
- Maintain inventories of raw ingredients, sanitation supplies and actual production.
- Maintain costing records for all recipes and components.
- Stay up to date on trends, new ingredients and techniques. Implement and test in conjunction with the chef and under their supervision.
- Ensure that the B&P Chef Instructor in APBC standards are met, regarding quality, precision, execution, organization, cleanliness of all areas of pastry production and in accordance with the Department of Health standards.
- Follow the systems in place for the development and sale of new products.
- Responsible for communicating properly with the Student Work Program staff on the Earn and Learn hiring needs for Pastry department.
- Responsible for interviewing, setting up stages for, and training of new Earn & Learn workers, that are approved and qualified.
- In conjunction with the Lead Line Cook, schedule a.m. and p.m. students.
- Follow, establish, and implement systems and Standard Operating Procedures (SOPs) that will streamline service and production.
- In conjunction with the Caf manager and B&P Chef Instructor, update the pastry manual, (recipes, methods, photographs) and B&P Chef Instructor in APBC.
- Maintain communication with other areas of the caf (B&P Chef Instructor, savory, breads and FOH) to make sure all pertinent information is communicated and understood.
- Ensure that equipment and machinery is properly used and maintained.
- Any and all other duties as required.
REQUIRED QUALIFICATIONS Education:
- AOS Baking and Pastry degree from the Culinary Institute of America or equivalent degree from another accredited culinary school or an equivalent combination of education and experience.
Experience:
- One (1) to three (3) years in a full service kitchen.
PREFERRED QUALIFICATIONS - Minimum of one (1) year of supervisory experience.
- Food Safety/Sanitation Certificate.
- Three (3) or more years in a full service kitchen.
- Extensive cake knowledge, including design, production, dcor.
- Prior work experience at the APBC.
REQUIRED SKILLS - Demonstrated ability to show a high level of service responsiveness to customers.
- Excellent customer service and conflict resolution skills.
- Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
- Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
- Must display a high level of energy and self-motivation.
- Must have a demonstrated history of improved guest experience with measurable results.
- Must be able to write a menu.
- Must be able to write a recipe and explain methodology.
- Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
- Must be able to lead a small group of individuals in the kitchen.
WORKING CONDITIONS - Must be able to stand in a busy cooking line for extended periods of time.
- Must be able to lift 50 pounds.
- Must be able to lift and work with heavy cooking equipment.
- Must be available to work nights and weekends as required due to business needs.
- Must be available to work a flexible schedule, including nights and weekends based upon business needs.
- Regular work requires a great deal of standing, lifting, bending and stretching.
- Must be able to stand for 8 hours.
- Ability to work in extreme temperatures hot and cold for extended periods.
The Culinary Institute of America
Job Tags
Temporary work, Work experience placement, Flexible hours, Night shift,