Job Description: The Pastry Sous-Chef assists the Executive Pastry Chef in the daily activities of the Bakery, including menu development, inventory and purchasing of supplies, and cost control. Responsible for the production and presentation of pastries and other baked goods including decorated cakes. The Pastry Sous-Chef oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. Job Responsibilities: Oversees bakery and Icing Room production under the direction of the Executive Pastry Chef. Creates production lists based on need and delegates accordingly to other members of the bakery team. Ensures all requisitions are completed in time for delivery to the Park, Hotel, Marketplace, and Catering events. Assists the employee dining team and packaging team with keeping dessert cases stocked in 4CC by providing product from CP bakery to package and sell. Alerts Executive Pastry Chef and/or other management of any shortages. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate Maintains and exhibits a solid knowledge and understanding of all baked goods and can skillfully apply culinary and baking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new pastry techniques and presentations. Contributes to creation of new and exciting dessert products for the Park’s themed events throughout the year Job Requirements: Vocational / technical training; Field of study: Culinary Arts or equivalent work experience Associate's degree / vocational or technical school degree; Culinary Arts Qualification & Experience: Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. Ability to work nights, weekends and holiday periods to meet business needs. Job Details: Company: Knott's Berry Farm Vacancy Type: Full Time Job Location: Buena Park, CA, US Application Deadline: N/A Apply Here careersvite.com
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