Pastry Sous Chef
Gaming Hospitality Executive - Milwaukee, WI

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Great Opportunity for a Pastry Sous Chef (posted July 3, 2013) in Milwaukee, Wisconsin. Gaming Hospitality Executive has been retained to assist a company identify a candidate who has experience in assuring smooth and efficient operation of the Back of House with the ability to lead a team effort with effective communication and professionalism ensuring the highest standards of quality and guest service

Job description for the position of Pastry Sous Chef

Responsible for ensuring the highest standards of quality
Responsible for scheduling of hourly culinary personnel
Responsible for setting daily production and training agenda
Responsible for Daily/Weekly inventory to ensure proper ordering
Responsible for working with restaurant chef to control costs to include food cost, labor cost and controllable expenses.
Responsible for establishing pars for all purchasing as well as production
Responsible for complete menu knowledge
Responsible for setting daily example of professional behavior, cooperation & responsibility
Responsible for maintaining a safe, sanitary and organized work environment
Responsible for assessing and anticipating the needs of the staff and guests
Responsible for handling multiple tasks
Responsible for seeking better ways for staff to accomplish their tasks
Responsible for motivating staff
Responsible for controlling pace and quantity of production, minimizing down time
Responsible for taking a pro-active role in the training & development of staff
Responsible for encouraging feedback from staff and respond to needs in timely a manner
Responsible for adhering to all Human Resources policies & procedures, completes appropriate paperwork in a timely manner
Responsible for handling difficult staff situations with resolve
Responsible for establishing a congenial & professional relationship with other departments to ensure consistency in the venue

The Following qualifications are required for the Pastry Sous Chef position.

High School Diploma or equivalency
Culinary Degree (Preferred)
3 – 5 years restaurant experience, supervision/management a plus
Good Leadership skills
Good communication skills
Must be able to exercise initiative
Be able to maintain a positive attitude towards each staff member and guests

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Pastry Sous Chef related terms:
Sous Chef, Chef Manager, Executive Chef, Kitchen Manager, Food Production Manager, Culinary, Culinarian, Executive Sous Chef

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