The Pasty Sous Chef is responsible for managing day to day operations at SOCO Dough Co., including determining daily par levels, creating prep lists and orders, and overseeing dough production, decorating, and quality assurance. This role follows standardized recipes to produce visually appealing and flavorful items while upholding the highest standards of quality, presentation, and sanitation. Success in this position requires meticulous attention to detail, creativity, and a strong commitment to consistency to deliver an exceptional guest experience. Essential Functions Prepare and cook high-quality dishes following standardized recipes and presentation standards. Maintain consistency in taste, quality, and appearance across all menu items. Follow all food safety, sanitation, and kitchen procedures. Keep workstations clean, organized, and properly stocked during service. Minimize waste through proper preparation, storage, and portion control. Exhibit knowledge, understanding, and application of all required baking techniques. Operate all required kitchen equipment, including but not limited to; slicer, steamer, deep fryer, ovens, stove, broiler, grill, mixer, kettle, and flat top. Required Qualifications Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Minimum of five (5) years of pastry/bakery/dough experience required. Demonstrated proficiency with all required baking and pastry techniques via a test administered by a GRC Chef. Oversee Daily Bakery Operations -- Manage all aspects of the doughnut production, ensuring smooth execution of food production, team coordination, and service efficiency. Direct, mentor, and support kitchen staff, ensuring adherence to food preparation standards. Develop and Execute Recipes -- Create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure Food Quality and Consistency -- Oversee all food production, maintaining high standards in taste, presentation, and portion control. Manage Production -- Review upcoming events and forecasts to coordinate production and ensure adequate preparation. Maintain Inventory and Cost Control -- Implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations. Participate in annual budget planning, oversee financial forecasting, and implement cost-saving measures while maintaining quality. Execute Leadership Directives -- Follow all guidance from Food Operations and Property leadership, ensuring alignment with organizational goals. Enforce Safety and Sanitation Standards -- Uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly. #J-18808-Ljbffr
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