Pastry Sous Chef - Temporary

Company Description

Fairmont Breakers is a beloved feature of the Long Beach skyline, a historic landmark with a character and soul of its own. Originally opened in the roaring twenties as a lavish hotel on the waterfront, Breakers was a sought-after destination for world-famous stars. Following an extensive renovation, Fairmont Breakers returns as Long Beach’s only luxury hotel, restoring one of California’s most storied properties to its original grandeur. It offers 185 boutique rooms and suites; a rooftop pool and terrace; an open-air rooftop lounge with views of the Pacific; a blissful two-story spa, wellness and fitness center; dining venues and bars including a live jazz club; and 10,000 square feet of indoor and outdoor function space. Whether exploring the comforts of elevated coastal Italian cuisine in Nettuno or dining among the stars with champagne and caviar in Sky Room, Fairmont Breakers aims to delight all of your senses with artful surroundings and innovative offerings from our culinary team.

Job Description

JOB OVERVIEW:

As Pastry Sous Chef, you will oversee the pastry operations in all Venues and Events. Your position is pivotal in providing the support and guidance needed for the success of the Culinary Team. You will be joining a team of Chefs who are passionate about developing innovative cuisine, focused, and thoughtful individuals who will use a guest-focused approach in all applications of their job functions, from planning service during pre-shift meetings and accommodating spur-of-the-moment requests, to all steps of food production and maintaining the organization and cleanliness of work areas. As Pastry Sous Chef, your leadership, creativity and culinary skills will inspire the culinary team to create spectacular dishes and desserts that bring every meal to a memorable and delectable end.

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
7. Review the daily activities; check the following:

1. Housecount
2. forecasted covers for each outlet
3. catering activity
4. purchases
5. meetings
6. appointments
7. VIPs/special guests

1. Managing all aspects and day-to-day operations of the Pastry Kitchen and personnel.
2. Establish the day's priorities and assign production and prep task to staff to execute.
3. Execute all tasks in pastry kitchen.
4. Attend F&B meetings, pre-convention meetings, and Banquet Event Order (B.E.O.) review meetings.
5. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
6. Create schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
7. Communicate additions or changes to the assignments as they arise throughout the shift.  
8. Review the purchase order list.
9. Requisition the days supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.
10. Meet with the Executive Steward to review equipment needs, such as, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
11. Ensure that staff reports to work as scheduled; document any late or absent employees.
12. Coordinate breaks for staff.
13. Inspect grooming and attire of staff; rectify any deficiencies.
14. Check and ensure that all opening duties are completed to standard.
15. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
16. Ensure that recipes, production schedules, plating guides, photographs are current and posted.
17. Ensure that all staff prepares items following recipes and yield guides, according to department standards.

1. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
2. Be aware of any shortages and make arrangements before the item runs out.
3. Observe guest reactions and confer with service staff to ensure guest satisfaction.
4. Create and review the amenity program menu with the culinary team for cont