Oak View Group
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn.
Overview
Along with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef oversees a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.
This role will pay a salary of $27-$30/ hour
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
job expires 7/31/2024
About the Venue
Peak is a premium restaurant located on the 101st floor of 30 Hudson Yards, in a State-of-the-Art building with panoramic views and situated above Edge, the highest outdoor observation deck in the city. A luxurious destination with breath-taking views of lower New York City.
Responsibilities
- Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day’s specific service periods, ensure consistent execution of pastry offerings and timely flow of service.
- Always maintain positive working relationships and clear communication with Kitchen & Service teams.
- Lead by example. Team comes first mentality.
- Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues.
- Drive to elevate your personal performance and maintain the standards of quality and receptive to changing needs and priorities.
- Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.
- Continuously provide support to all pastry staff
- Able and willing to attend pre-service line ups with product and dish information for FOH team
- Must attend weekly Sous Chef meetings
- Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
- Maintain a clean and stocked workplace, prep area, storage area and walk-in
- Implementing all personnel policies/decisions as outlined in the Employee Handbook.
- Must hold the team accountable. Strict standards
- Provide feedback to Executive Chef and Pastry Chef in regards to team performance and perform employee evaluations and provide a training program.
- Administer coaching and counseling to BOH team on a daily basis. Will administer disciplinary action when necessary, and provide feedback and direction to the team.
- Updating order guides, and communicating with Chefs to ensure pars are met.
- Ordering of all dry goods ordering, pars, inventory, and proper storage for the restaurant.
- Placing order with appropriate Sous Chef for daily pastry produce, any online or special item orders.
- Responsible for maintaining cleanliness and organization standards in the pastry & restaurant.
- Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product).
- Ensure all mise en place meets preparation standards and is ready for service.
Qualifications
- 2+ years’ experience in a Pastry leadership position
- Certification in Hospitality-related field, or equivalent (preferred)
- An understanding of baking and pastry techniques, production and a basic understanding of how to use kitchen equipment
- Eagerness to learn, grow, and teach
- Positive demeanor, ability to give and take direction, and passion for the food industry
- Open availability. Night and weekend availability is a must.
- English fluency and additional languages preferred, but not required
Strengthened by our Differences. United to Make a Difference.
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
EEO
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information, or any other protected class under federal, state, or local law.
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