Job Title: Pastry Sous Chef, Time And Tide + Baby BirdeeReports to: Renata Ameni, Executive Pastry Chef
ABOUT KENT HOSPITALITY GROUP
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal "James" Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
Job Summary:
The Pastry Sous Chef is in a position of management and authority in the kitchen. This role will ensure quality and production for both Time And Tide as well as Baby Birdee, a bakery and coffee shop within the Time And Tide space which will operate from 8am - 4pm. A positive demeanor will influence every cook in the kitchen. This role requires a level of detail and expertise that will set the standard for best practices, thoughtful decision making and a culture of collaboration. A successful candidate is organized, honest, creative, flexible and self aware.
Duties and responsibilities:
- Leading Pastry Production
- Leading Pastry Service Line
- Onboarding and orienting new kitchen staff
- Managing PDR’s
- Acting as a Pastry Chef on duty when needed
- Oversee production for Baby Birdee
Onboarding and Orienting New Pastry Employees:
You’ll be responsible for onboarding new pastry cooks (paperwork, human resources, equipment) and orienting (teaching them the workflow, translating the culture and the nuances of the restaurant, leading by example of how things are done around here) into our kitchen life. Your actions will set the tone for new employees. You will also help to draft, implement, and consistently improve the pastry department curriculum, eg. cooks’ duties, side work, cleaning schedule. Manage the pastry cooks daily operations including but not limited to: ensuring they have the proper equipment and understanding of safety protocols to follow DOH, kitchen or HACCP requirements,.
HACCP:
Our Hazard Analysis Critical Control Point (HACCP) is a key program for the restaurant’s operations. Any food or ingredient that is placed under vacuum (reduced oxygen environment) or cooked below the recommended minimum temperatures required by the DOH must be controlled and monitored at many different points in the preparation of the ingredient. You will be responsible for training new pastry cooks on the procedures and how to properly fill out the HACCP documents..
Supervise Production:
The prep that’s completed in the morning hours sets the tone for the entire days service. Your job is to rally, organize, and advise the AM cooks. Your job is to supervise the cooks ensuring that all recipes, food preparation and presentations meet the standards and commitment to quality.. You must put out fires quickly and effectively. You must problem solve making the best decisions possible with the tools at your disposal. And you must have excellent verbal and written skills. This includes knowing to also ask for help from senior kitchen members and being humble and educating less experienced colleagues.
Supervise Service:
Setting up the restaurant includes finalizing all mise en place prior to service. Your cooks should be organized to the point where every bit of mise en place they need for service is no further than two arm lengths from their station. Anyone walking around the kitchen during service is in the wrong, and it’s your responsibility to remain aware of this, learn the reasons behind it, and educate cooks to execute at a more efficient level. Your job also consists of assisting cooks during service when necessary.
Other Duties:
- Create ordering list, set up par levels for pastry ingredients.
- Place orders when necessary.
- Assist with menu development
- Assist with recipe testing.
Managing PDR’s:
Possibly one of the more challenging and rewarding aspects of this role will be managing the PDR rooms. You should understand how to create a menu in conjunction with the events manager. Menu items will (a) meet or exceed the guest’s expectations of quantity and quality in flavor, texture, seasonality, and appearance (b) fall within the agreed upon budget for the guest’s event. You will be responsible for the production schedule and any cooks also assigned to the event.
