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.

The Pastry Sous Chef is in a position of management and authority in the kitchen. This role will ensure quality and production for both Crown Shy and Saga. 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. 

Job Responsibilities

• Coordinate with Exec. Pastry Chef and assist with project planning & staff management
• Supervise pastry cooks during service and production 
• Ensure HACCP is being used correctly in kitchen         
• Delegate daily tasks to line employees
• Ensure quality of product & product sourcing        
• R&D for Crown Shy / SAGA
• Report all complaints and issues involving staff or guests to Human Resources
• Expo Private Events pastry related needs                                      

Leadership Responsibilities

• Implement company policies and protocols & maintain standards
• Problem solve and address any issues in a timely manner            
• Ensure company policies and procedures are followed   
• Nurture positive working relationships with staff  
• Lead by & set a good example for staff
• Self Manage timelines to achieve goals & daily tasks 

Staffing Responsibilities

• Interview potential new hires in coordination with Exec. Pastry Chef
• Engage in the promotional decision making processes in coordination with Exec. Pastry Chef
• Issue disciplinary action when necessary
• Engage in the decision making process for terminations in coordination with Exec. Pastry Chef & HR
• Participate in  annual staff reviews creation in coordination with Exec. Pastry  Chef
• Train staff on HACCP regulations and coordination of drills     

Administrative Responsibilities

• Finalize & approve pastry cook time cards
• Product ordering & managing order guides
• Manage recipe binders