Pastry Sous Chef

Position: Pastry Sous Chef

Reports To: Executive Chef

Job Summary:

Reporting to the Executive Chef, the Pastry Sous Chef plays a critical role in leading and motivating the culinary team to provide an unforgettable dining experience that embodies the unique Hard Rock culture. The Pastry Sous Chef will help in the creation and execution of menus that reflect the Hard Rock brand’s elevated and innovative culinary standards while maintaining operational excellence. This role will include a variety of responsibilities, and at times, help in overseeing multiple kitchens, which include Sessions Restaurant, Pools, GMT -5, In-Room Dining, and 1913 Speakeasy.

Hours of Work: This is a full-time position with a variety of hours, including evenings, weekends, and holidays, as required by business needs.

Job Duties Include (but are not limited to):

1. Controlling departmental inventory
2. Monitoring & controlling departmental productivity
3. Maintaining the departmental standards as determined by the collaboration of the Pastry Sous Chef and Executive Chef
4. Supervising colleagues regarding preparation and presentation of finished products for the restaurant and future banquet facilities
5. Monitoring portion control to size, consistency and ingredient standards
6. Developing new menu items in conjunction with the Executive Chef, to ensure the offering is current and on top of international trends
7. Sourcing new products to ensure we are recognized as a food & Beverage destination while training the culinary team on cutting edge techniques
8. Ensuring that the kitchen work area is clean, organized and that the equipment is functional
9. Recipe development
10. Full understanding of costing
11. Reporting all malfunctioning equipment to the direct supervisor or manager to reduce work-related accidents
12. Maintaining a good liaison with food and beverage outlets and communicating any concerns, comments or suggestions
13. Ensuring that staff adhere to health and safety regulations
14. Ensuring that proper training and development of staff is performed
15. Creating all new food production requirements for the kitchen department
16. Daily ordering of all food production requirements for the department in conjunction with the Executive Chef
17. Promoting teamwork between the kitchen and all other departments, especially food and beverage service colleagues
18. Responsible for culinary operations, in the absence of the Executive Chef
19. Ensuring every colleague is working effectively and efficiently as well as improving colleague morale and relations
20. Acting as a team leader and taking responsibility for the development of colleagues, teaching and explaining new recipes and procedures
21. Adhering to the menu engineering program
22. Conducting daily line checks & quality checks
23. Conducting departmental meetings
24. Ensuring a clean and safe working environment, and actively participating in health and safety initiatives
25. Adhering to all hotel environmental policies and initiatives
26. Carrying out any other tasks as assigned

Qualifications:

1. Minimum 5 years Pastry experience with extensive time spent in all areas of Pastry
2. Minimum 2 years in a leadership role
3. Valid trade qualifications
4. Must be innovative, detail-oriented and quality conscious
5. Awareness of new trends in presentation and preparation of food, particularly cold food
6. Effectively holding apprenticeship program training sessions
7. Must be flexible in scheduling to accommodate business demands
8. Self-motivated, with the ability to make effective decisions
9. Demonstrating initiative, and the ability to work with minimal supervision
10. Ability to maintain high service levels under pressure
11. Physically fit to lift trays repeatedly, stand and walk for the duration of the shift

Physical Aspects of Position (including, but are not limited to):

1. Constant standing and walking throughout shifts.
2. Occasional lifting of items up to 50 lbs or more.
3. Seated use of a computer, keyboard, and mouse.

Hard Rock Hotel London Ontario is an equal opportunity employer committed to fostering a positive and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, colour, national origin, gender, age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.

Accommodations will be made available upon request for applicants with disabilities to enable them to participate in the selection process. If you require assistance or a reasonable accommodation in completing the application materials or any aspect of the selection process, please contact us at careers@hrhlondonontario.com.

Job Types: Full-time, Permanent

Pay: $50,000.00-$60,000.00 per year

Benefits:

• Dental care
• Extended health care
• On-site parking
• Paid time off
• Vision care

Schedule:

• Day shift
• Evening shift
• Morning shift
• Weekends as needed

Experience:

• Culinary: 5 years (preferred)

Work Location: In person