Sushi Chef

Frenchman's Reserve Country Club is seeking an experienced Sushi Chef to join our team.

Position: Pastry Chef

Classification: Exempt

Reports To: Executive Chef/F&B Director

Job Knowledge, Core Competencies and Expectations

• Knowledge of pastry production principles.

• Cake and other pastry decoration skills.

• Able to use kitchen equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, food processor, 40-gallon steam kettle and steam cabinet.

• Ensures that work area is safe and secure.

• Attention to detail, knowledge of ingredients and an aesthetic/artistic eye.

• Adheres to state and local health and safety regulations.

• Maintains the highest sanitary conditions.

• Maintains high standards of quality appearance for all food prepared and served.

• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Responsible for all pastry production for the dining room and all other Club functions. Develop pastry-related recipes and ingredient purchase specifications. Decorate pastry items for special events such as buffets and receptions. Supervise bakery employees. Assist in budget development and monitoring for bakery. Maintain highest professional food quality and sanitation standards

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Job Tasks/Duties

• Plans, prepares and decorates special pastry items as necessary.

• Approves the requisitioning of all products and supplies needed for the bakery.

• Ensures that high standards of sanitation and cleanliness are maintained throughout the pastry at all times.

• Establishes controls to minimize food and supply waste and theft.

• Safeguards all pastry employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Develops Pastry recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over pastry items.

• Prepares preliminary budget for the Pastry; projects annual food and labor costs; monitors financial results; takes corrective action when necessary to help assure that financial goals are met.

• Attends regular meetings with Executive Chef, Food and Beverage Director and other managers and employees.

• Consults with Banquet Function Committee about pastry-related aspects of special events being planned.

• Evaluates Pastry products to assure that quality standards are consistently attained.

• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts.

• Oversees pastry cart and buffet dessert table setup and presentation.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

• Performs other tasks as assigned by the Executive Chef.