Pastry Sous Chef

Cherokee Town & Country Club•Atlanta, GA

2d•$70,000

About The Position

Cherokee Town & Country Club is looking to hire a full-time Pastry Sous Chef to assist with the Executive Pastry Chef in the preparation of all baked good including breads, desserts, pastries, and decorative pieces. This position comes with a competitive salary of $70,000/year based on experience and great benefits and perks. A 401(k) plan; matching up to 5%. Health, Dental, and Vision insurance. Free meals while on duty. Free parking. Employee golf available on occasional Mondays. Employee recognition opportunities. Employee appreciation events. MARTA (Public transportation) Discount. JOB SUMMARY: Is fully responsible for pastry shop operation when Executive Pastry chef is not present. Reports directly to Executive Chef when Executive Pastry Chef is not present. YOUR LIFE AS A PASTRY SOUS CHEF: The Pastry Sous Chef is responsible for ensuring all prepared food products meet the highest quality standards to maintain exceptional member satisfaction. This role maintains production standards across all pastry shop stations, including breads, banquets, pastry carts, and general production, while demonstrating advanced decoration techniques as directed by the Pastry Chef and incorporating new industry trends. Responsibilities include maintaining organized recipe files and decorating templates, overseeing daily pastry cart offerings and menu specials, and assisting in the training of new employees and stewards on shop procedures and recipes. The position requires strict adherence to sanitation and safe food handling practices, maintaining cleanliness of workstations, refrigerators, and freezers, and ensuring proper dating, labeling, and storage procedures. This individual monitor's daily banquet dessert and bread requirements, prepares items according to banquet event orders, and maintains consistent communication with the Maitre d’, Hostess, Banquet Captains, managers, and service staff to ensure timely delivery and presentation of high-quality products. The role oversees daily inventory, establishes production levels based on business forecasts, assigns tasks according to team capabilities, and assists with recording food transfers in Food Trak. Additional responsibilities include conducting team meetings to reinforce product consistency and hygiene standards, evaluating subordinates and apprentices on an ongoing basis, delegating responsibilities clearly, and leading by example with professionalism and integrity. The position requires reporting equipment deficiencies promptly, completing assigned tasks accurately and on time, accommodating reasonable member and guest requests, maintaining thorough knowledge of menus and presentation standards, ensuring workplace safety, and performing physical tasks including bending, stooping, and lifting up to 50 pounds, along with other duties as assigned.

Requirements

Must be able to lift at least 50 lbs
Must be able to stand long durations
Able to understand and communicate in English
Must be able to communicate effectively to team members and managers
possess a team member spirit and work closely with others
have a sense of urgency
strive to exceed member expectations
pay attention to details
anticipate needs
be consistent in delivering superior experiences
have caring and respect for all.
Able to do simple arithmetic
3-5 years in a Club/Hotel pastry kitchen
Understating of how kitchen equipment operates

Nice To Haves

A culinary degree or ACF equivalent is preferred
Serve safe certification is preferred, and/or has a sound understanding of sanitation practices

Responsibilities

Ensuring all prepared food products meet the highest quality standards
Maintaining production standards across all pastry shop stations
Demonstrating advanced decoration techniques
Maintaining organized recipe files and decorating templates
Overseeing daily pastry cart offerings and menu specials
Assisting in the training of new employees and stewards
Strict adherence to sanitation and safe food handling practices
Maintaining cleanliness of workstations, refrigerators, and freezers
Ensuring proper dating, labeling, and storage procedures
Monitoring daily banquet dessert and bread requirements
Preparing items according to banquet event orders
Maintaining consistent communication with staff to ensure timely delivery and presentation of high-quality products
Overseeing daily inventory
Establishing production levels based on business forecasts
Assigning tasks according to team capabilities
Assisting with recording food transfers in Food Trak
Conducting team meetings to reinforce product consistency and hygiene standards
Evaluating subordinates and apprentices on an ongoing basis
Delegating responsibilities clearly
Reporting equipment deficiencies promptly
Completing assigned tasks accurately and on time
Accommodating reasonable member and guest requests
Maintaining thorough knowledge of menus and presentation standards
Ensuring workplace safety
Performing physical tasks including bending, stooping, and lifting up to 50 pounds