• Pastry Sous Chef

    Location
    US-AR-Little Rock
    Job ID #
    2018-3560
    HQ / Initiative
    Clinton Presidential Center- Forty-Two
  • About the Clinton Foundation

    Building on a lifetime of public service, President Clinton established the Clinton Foundation on the simple belief that everyone deserves a chance to succeed, everyone has a responsibility to act, and we all do better when we work together. For nearly two decades, those values have energized the work of the Foundation in overcoming complex challenges and improving the lives of people across the United States and around the world.  

     

    As an operating foundation, we work on issues directly or with strategic partners from the business, government, and nonprofit sectors to create economic opportunity, improve public health, and inspire civic engagement and service. Our programs are designed to make a real difference today while serving as proven models for tomorrow. The goal of every effort is to use available resources to get better results faster – at the lowest possible cost.

     

    We firmly believe that when diverse groups of people bring resources together in the spirit of true cooperation, transformative ideas will emerge to drive life-changing action.

    Learn more at http://www.clintonfoundation.org, on Facebook at Facebook.com/ClintonFoundation, and on Twitter @ClintonFdn

    Overview

    The purpose of this position is to manage the culinary staff for the pastry department, collaborate with and assist the Executive Chef in the production, preparation and presentation of the pastry department for 42 special events and restaurant, and assume the responsibilities as the Executive Chef in his/her absence. S/he is responsible for activities of cooks and other culinary personnel in the pastry department involved in preparing, cooking and presenting food in accordance with high quality standards, productivity standards, cost controls, and forecast needs. S/he monitors team performance, product quality and production flow. S/he ensures compliance with health, safety, sanitation and alcohol awareness standards. S/he helps train, supervise, schedule and evaluate staff. The Sous Chef for the Pastry department will also manage the Recycling Program and the Composting Program.

    Responsibilities

    1. Manages line cooks and stewards for all pastry department, pastry food preparation, presentation and production; monitors team performance; trains, supervises, schedules and evaluates staff.
    2. Coordinates, plans, and participates in all banquet and restaurant pastry production, preparation and presentation of food while ensuring compliance with health, cleanliness and safety standards in collaboration with the Executive Chef.
    3. Pastry Sous Chef manages and is responsible for the bakeshop cleaning schedule (bakeshop area, bakeshop equipment, bakeshop freezer and bakeshop reach-ins)  Ensures all walk-ins are organized/cleaned daily; boxes, containers & equipment are handled appropriately; electric cords are wrapped.

    4. Engages in personnel matters including interviewing applicants and managing performance issues.
    5. Complies with all policies, standards/procedures applicable to the position (as set forth in 42 operating manual), including attendance, time, quality control, and other standards.
    6. Other duties as assigned by the Executive Chef or Director of Food, Beverage, and Special Events

    Qualifications

    1. equivalent experience, Culinary Arts Degree preferred
    2. Minimum of 3 years pastry experience, 1-year supervisory role
    3. 2 years in supervisory role preferred
    4. Point of Sales and Inventory Management Practices
    5. International, national, regional and local Cuisine
    6. Baking and pastry trends, best practices
    7. Health, safety, sanitation, alcohol compliance standards
    8. Composting
    9. Staff management
    10. Ability to work in a varying schedule including nights, early mornings, weekends and holidays. Ability to work in a high-pressure environment.

    Physical and Other Requirements

    Kitchen Environment: Constant ability to withstand hot temperatures while operating standard cooking equipment. Constant need to move about facility, stand for long periods of time, bend, stoop and lift heavy (>25 lb.) weights.

    Equal Employment Opportunity Statement

    The Clinton Foundation maintains a strong policy of equal opportunity in employment. It is our objective to recruit, hire, and retain the most qualified individuals without regard to race, color, religion, sex, sexual orientation or identity, national origin, age, disability, veteran status, or any other characteristic or status protected by applicable federal, state, or local law. Our equal employment philosophy applies to all aspects of employment, including recruitment, compensation, benefits, training, promotions, transfers, job benefits, and terminations

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