Pastry Sous Chef

Overview

The PGA of America is moving to Frisco, Texas – the "2018 Best Place to Live in America” - where it will anchor a 600-acre, mixed-use, golf-centric development, including the golf club, future Omni resort and PGA headquarters. Currently under construction, the golf club will feature two championship golf courses, a 10-hole short course, a two-acre putting course and a 37-acre practice facility. The future two-story clubhouse will offer golfers and guests alike a 19th hole restaurant, private dining on the second floor overlooking the fairways, upscale lounges and locker rooms and a golf shop designed to entice all levels of fans from PGA tournament players to weekend golfers and other enthusiasts.

Job Description

Omni PGA Resort is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today!

Responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.      

Responsibilities

• Assign production work for associates.
• Controls all food costs and payroll.
• Responsible for purchasing supplies.
• Coordinate production of all baked goods and dessert items ordered by outlets.
• Completes any special requests ordered by outlets or other departments. Requisition all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• Ensure proper sanitation procedures are followed and the pastry shop is always clean, neat and orderly.
• Ensure all equipment is in full working order.
• Ensure an adequate supply of all products prepared on a timely basis.
• Establish standard recipes and ensure the compliance with them.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through.
• To be a clear thinker, remain calm and resolve problems using good judgment.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Consistently check line plating and quality.
• Supervise daily pastry preparation for assigned areas

Qualifications

• Previous experience as Pastry Supervisor or Junior Sous Chef for a four-star hotel, chain or catering company, upscale restaurant (previous preparation and production, hot line and cold line experience a plus)
• Strong background in Culinary Arts with focus on kitchen management and high-volume pastry production.
• Highly motivated self starter focused on quality, organization, cleanliness and teamwork.
• High level of written and verbal communication skills.
• Moderate computer skills
• Can successfully read, understand and plan production schedules through the use of BEO’s.
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments. Ability to plan, produce and execute large dessert plate ups and dessert tables for buffet presentation.
• A good understanding of the modern diet: including but not limited to celiac, gluten intolerances food allergies, dairy intolerances and low sodium diets.
• Have a good understanding of dessert and pastry production including but not limited to: the ability to produce a quality from scratch biscuit, muffin, basic breakfast bread, basic fruit tart, mousses, cakes, custards, pastry cream, crème anglaise, cookies, crème brulee, dessert garnishing, some sugar work and chocolate based dessert production.
• Proven leadership skills with the ability to effectively train, coach and exercise supervisorial courage.
• The ability to lead staff line-ups and regular meetings assigned by Banquet Chef and Executive Sous Chef.
• The ability to lift up to 40 lbs, push/pull up to 50 lbs and stand for long periods of time.
• Be able to work a flexible schedule, including holidays, weekends, and night shifts and early morning production shifts.
• Must be able to prepare a basic crème anglaise, basic from scratch biscuit or scone and one chocolate-based dessert plate in one hour
• Must be able to work a variety of shifts, including weekends and holidays
• Maintain a professional business appearance, attitude, and performance

Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.