Pastry Sous Chef at UAlbany !

Pastry Sous Chef  (40 hours per week)

Position Overview:
The Pastry Sous Chef accurately and efficiently prepares, portions, cooks, and presents a variety of hot and/or cold desserts, quick breads and other baked items for various meal periods to include Breakfast, Lunch, Dinner, and Special/Catered Events. The Pastry
Sous Chef is responsible for all desserts and baked goods. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending
on business necessities and client requirements.

General Responsibilities:

• Responsible to address, problem solve and interact effectively and autonomously respective to the preparation and delivery of the Bakery Items.
• Responsible to partner with Executive Chef and Catering Director to review weekly bakery production
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, for Bakery use. Ability to covert and scale recipes.
• Self-Starter, work efficiently, and independently 
• Provides the highest quality of service to customers at all times.
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• Orders products and keeps inventory.
• Clean, sanitize stations and equipment.
• Must follow all Sodexo, client and regulatory rules and procedures.
• Attends all allergy and foodborne illness in-service training.
• Complies with all Sodexo HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Attends training programs (classroom and virtual) as designated.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting desserts and other foodstuffs for consumption in eating establishments.  
• Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
• Responsible to independently perform advanced cooking duties in preparing food items to be served to customers.
• Advanced knife skills required.
• Take inventory, and/or enter inventory into the production as directed/required.
• Perform other duties and responsibilities as assigned/directed.

• Job Qualifications:
• High School diploma, GED or equivalent.
• 3 or more years of related work experience.
• Fine dining experience.
• Four (4) years Baking experience a must
• Knowledge of basic operation of equipment and product ordering and inventory.
   

Skills/Aptitude:

• Consistently presents himself in a highly professional manner to others.  Understand and consistently demonstrate honesty and ethics in all staff, operational and customer and client interactions.   
• Consistently demonstrate a positive attitude in the course of work and all interactions.  
• Communicate with co-workers and other departments with professionalism and respect at all times.
• Maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
• Ability to use a computer.
• Possess complete knowledge of kitchen equipment.
• Required to read and follow a recipe without supervision.  
• Effectively execute the more complex requirements of the position.
• Applies advanced cooking skills.
• Adapts procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Substantial working knowledge of food preparation.  
• Consistently practice and exemplify professional conduct in all employee matters and department operations to include customer service.
• Maintain high standards for work areas and appearance.
• Required to work hours as required by department operational needs and/or as assigned by supervisor.
• Required to comply with dress code requirements.
• Required to work nights, weekends and holidays as dictated by business needs.
   
• Physical Requirements:
• Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
• Significant walking or other means of mobility.
• Ability to work in a standing position for long periods of time (up to 8 hours).
• Ability to reach, bend, stand, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

 
Working Conditions (may add additional conditions specific to defined work location)

• Generally in an indoor setting; however, may supervise outside activities and events.
• Primarily works in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.

The noise level in the work environment is usually moderate to loud.