Pastry Sous Chef in Los Angeles, California at Farmshop Santa Monica

In conjunction with the Executive Chef, this position will oversee and manage all aspects of the production of all bakery items in keeping with the company’s standards of food quality, cleanliness and sanitation.

Essential Job Functions

• Act with integrity, honesty and knowledge to promote the culture, values, and mission of FarmShop
• Contribute to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities.
• Know the menus, standard operating policies, and procedures. Properly train, educate and direct new members. Give feedback for all new team members training at the end of each shift.
• Know bakery policies regarding Human Resources. Together with the General Manager, Executive Chef, administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Lead by example, every day, and communicate openly and directly to your team and colleagues.
• Maintain a work station that is clean and organized and is cohesive with the restaurant and FarmShop philosophy.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
• Operates within the bakery on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
• Ensure that all equipment is kept clean and kept in excellent working condition through staff training and personal inspection.
• Maintain a pristine aesthetic on the exterior and interior of the property that will project a constant positive image.
• Maintain a work station that is clean, organized and cohesive.
• Oversee and coordinate all aspects of production of all pastries, organization and production for events, inclusive of recipe & product development.
• Anticipate kitchen needs by constantly evaluating the environment.
• Assume 100% responsibility for quality of products served.
• Introduce new products in keeping with the philosophy of the bakery.
• Communicate effectively so that the team can respond as necessary to maintain quality.
• Continually strive to develop your staff in all areas of their profession and food education.
• Document all recipes in the standard kitchen format and share them with kitchen employees.
• Ensure that all food and products are consistently prepared and served according to the bakery’s recipes, portioning, cooking and serving standards.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Maintain a calm and focused demeanor during periods of high volume or unusual events to keep the kitchen and bakery operating to standard and to set a positive example for the shift team.
• Maintain a continuous open dialogue with the Executive Chef, General Manager and Director of operations regarding the bakery team’s performance.
• Organize and administer opening and closing duties as assigned.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
• Maintain set inventory of bakery and restaurant products and plan daily production accordingly.
• Ensure dessert mise en place for nightly dinner service is prepped and set up by the start of service.
• Perform inventory and purchasing responsibilities on a daily basis.
• Schedule labor as required by anticipated business activity. Ensure that all positions are staffed when and as needed to ensure that labor cost objectives are met.
• Participate in management meetings as scheduled.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Prepare all required paperwork, including forms, invoices, reports and schedules in an organized and timely manner.
• Oversee and ensure that policies on employee performance appraisals are followed and completed on a timely basis.
• Report the breakage, loss or theft of any restaurant property.

Essential Skills

• A minimum of 5 years experience in kitchen preparation, pastry production and bread production. At least 2 years in a kitchen management position.
• Must have a high school diploma, formal culinary education is preferred.
• Be able to communicate and understand English.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 40 pounds
• Be able to work in a standing position for long periods of time (minimum of 12 hours a day).
• Effective oral communication skills and the ability to work as a team player.
• Must be well groomed, maintain good hygiene, good posture and have required uniform and tools.
• Must display the ethical and professional standards set forth by FarmShop.
• Must have the stamina to work at least 60 hours per week.
• Possess excellent basic math skills and have the ability to operate computer software programs including spreadsheet applications.
• Possess excellent communication skills.
• Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff.

Work Authorization

United States Citizen or Alien Authorized to work in the United States.

EEO statement

Farmshop is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Farmshop makes hiring decisions based solely on qualifications, merit, and business needs at the time.

Other Duties

This job description is not intended to be all-inclusive. Employees may be asked to perform other related duties as directed to meet the ongoing needs of the organization. Employees are expected to follow directions from all members of the management team even if the manager works in another department. The department manager reserves the right to modify the job description or job duties based on the needs of the department or newly added departmental services.