Job Description Description: A DAY IN THE LIFE OF A PASTRY SOUS CHEF: As a Pastry manager in our kitchen, you are part of an a-la-carte culinary staff that prepares elegant, delicious cakes, much-desired pastries and breads. You are passionate about good food, upholding our exceptional standards, and exceeding our members' expectations. Each shift, you get the chance to prepare desserts. You carefully follow recipes and work hard to ensure the quality, consistency, and timeliness of our food. In addition to the proper food prep, you ensure it is properly stored and handled. You inspect food prep and serving areas regularly to ensure safe, sanitary food-handling practices. You love the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen. You enjoy working in a fast-paced environment where time goes by quickly. TYPICAL WORK SCHEDULE: This salaried position typically works a schedule which varies with Monday and one other variable day off. WHO WE ARE: Since 1887, Piedmont Driving Club has a wonderful history of entertaining the social elite of the South, as well as countless notable guests from all walks of life. In keeping with its original purpose the promotion of recreation and enjoyment for its members and their families - we provide outstanding facilities to meet the desires of the membership for dining, golf, tennis, swimming, squash, and fitness activities. We are committed to our employees, members, and communities - which is why in addition to competitive pay and benefits, we provide a family-friendly work environment, lasting friendships, and long-tenured staff. We are proud to offer an exciting career environment where our team members' expertise and talent really makes an impact. We offer competitive pay, generous benefits, and perks. These include partial employer-subsidized medical insurance premiums, weekly pay with On-Demand Pay for emergencies, paid time off accrued weekly, a profit-sharing retirement plan, free parking, and a complimentary daily shift meal with beverages. OUR VALUES: Professionalism, accountability, communication, quality, and teamwork! Requirements: High School Diploma or GED Three+ years of experience as a pastry sous chef in a predominantly scratch retail, club, hotel or restaurant bakery setting Previous supervisory experience Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program preferred Degree from a post-secondary culinary arts training program preferred Previous country club work experience preferred Ability to stand for long periods of time Physical ability to lift up to 50 pounds Are you organized and attentive to detail? Are you reliable? Do you work well leading a team? Do you have strong communication skills? Can you provide helpful and thoughtful direction? Are you quick on your feet and able to work in a fast-paced environment? If so, we want to meet you! Apply now with our initial three-minute, mobile-friendly application! Location: 30309 Compensation details: 0 Yearly Salary PIb5feb088dd2c-4193
May 03, 2024
Full time
Job Description Description: A DAY IN THE LIFE OF A PASTRY SOUS CHEF: As a Pastry manager in our kitchen, you are part of an a-la-carte culinary staff that prepares elegant, delicious cakes, much-desired pastries and breads. You are passionate about good food, upholding our exceptional standards, and exceeding our members' expectations. Each shift, you get the chance to prepare desserts. You carefully follow recipes and work hard to ensure the quality, consistency, and timeliness of our food. In addition to the proper food prep, you ensure it is properly stored and handled. You inspect food prep and serving areas regularly to ensure safe, sanitary food-handling practices. You love the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen. You enjoy working in a fast-paced environment where time goes by quickly. TYPICAL WORK SCHEDULE: This salaried position typically works a schedule which varies with Monday and one other variable day off. WHO WE ARE: Since 1887, Piedmont Driving Club has a wonderful history of entertaining the social elite of the South, as well as countless notable guests from all walks of life. In keeping with its original purpose the promotion of recreation and enjoyment for its members and their families - we provide outstanding facilities to meet the desires of the membership for dining, golf, tennis, swimming, squash, and fitness activities. We are committed to our employees, members, and communities - which is why in addition to competitive pay and benefits, we provide a family-friendly work environment, lasting friendships, and long-tenured staff. We are proud to offer an exciting career environment where our team members' expertise and talent really makes an impact. We offer competitive pay, generous benefits, and perks. These include partial employer-subsidized medical insurance premiums, weekly pay with On-Demand Pay for emergencies, paid time off accrued weekly, a profit-sharing retirement plan, free parking, and a complimentary daily shift meal with beverages. OUR VALUES: Professionalism, accountability, communication, quality, and teamwork! Requirements: High School Diploma or GED Three+ years of experience as a pastry sous chef in a predominantly scratch retail, club, hotel or restaurant bakery setting Previous supervisory experience Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program preferred Degree from a post-secondary culinary arts training program preferred Previous country club work experience preferred Ability to stand for long periods of time Physical ability to lift up to 50 pounds Are you organized and attentive to detail? Are you reliable? Do you work well leading a team? Do you have strong communication skills? Can you provide helpful and thoughtful direction? Are you quick on your feet and able to work in a fast-paced environment? If so, we want to meet you! Apply now with our initial three-minute, mobile-friendly application! Location: 30309 Compensation details: 0 Yearly Salary PIb5feb088dd2c-4193
Job Description Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIa40fa3b7a3bf-3077
May 03, 2024
Full time
Job Description Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PIa40fa3b7a3bf-3077
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PI4b63e2ad3ece-3077
Apr 25, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PI4b63e2ad3ece-3077