2018/2019 Winter Season Pastry Sous Chef

The purpose of a Pastry Sous Chef is to assist in the preparation and baking of high-quality desserts, pastries, or other sweet goods for the various outlets and events at the Yellowstone Club.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Assist the Pastry Chef in creating new and exciting desserts to renew our menus and engage the interest of Members and guests.
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Must be able to carry out and monitor the production of pastry items to specifications and ensure that the portion size and
quality of the dishes conform to the highest standard.
• Assist in the supervision and coordination of the preparation and production of all pastry items according to the highest
standards and menu planning.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.
• Possess attentive, accountable and highly organization skills with the ability to plan multiple activities and meet deadlines.
• Exceed expectations through the ability to personify friendliness, engagement, and act graciously with the ability to focus and
connect with all Members, guests, employees, management, and vendors, at all levels.
• Consistently demonstrate an upbeat, energetic, authentic and professional attitude at all times.
• Promote teamwork and foster a harmonious working environment.
• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
• Monitor the quality of food prepared and portions served throughout shift.
• Monitor food quality while preparing food.
• Set-up and break down work station.
• Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures.

The purpose of a Pastry Sous Chef is to assist in the preparation and baking of high-quality desserts, pastries, or other sweet goods for the various outlets and events at the Yellowstone Club.

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Assist the Pastry Chef in creating new and exciting desserts to renew our menus and engage the interest of Members and guests.
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
• Must be able to carry out and monitor the production of pastry items to specifications and ensure that the portion size and
quality of the dishes conform to the highest standard.
• Assist in the supervision and coordination of the preparation and production of all pastry items according to the highest
standards and menu planning.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.
• Possess attentive, accountable and highly organization skills with the ability to plan multiple activities and meet deadlines.
• Exceed expectations through the ability to personify friendliness, engagement, and act graciously with the ability to focus and
connect with all Members, guests, employees, management, and vendors, at all levels.
• Consistently demonstrate an upbeat, energetic, authentic and professional attitude at all times.
• Promote teamwork and foster a harmonious working environment.
• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
• Monitor the quality of food prepared and portions served throughout shift.
• Monitor food quality while preparing food.
• Set-up and break down work station.
• Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Follow all company and safety and security policies and procedures.