Pastry Sous Chef

Job Description - Pastry Sous Chef – Le Supreme – Detroit, Michigan

Book Tower and Method Hospitality have welcomed a series of new food and beverage concepts to the growing scene in downtown Detroit! We are looking for a skilled and passionate Pastry Sous Chef to support our Executive Pastry Chef and help oversee our pastry teams within the Book Tower.

Le Suprême, will offer all-day French fare in the brasserie’s elegant dining room, alfresco, in the restaurant’s bar or within its 12-seat private dining room. Enter off Washington Boulevard or through The Rotunda to indulge in a menu comprised of Parisian specialties as well as fresh pastries, breads and desserts from the adjoining patisserie and boulangerie.

Bar Rotunda, will serve as an all-day cafe and wine bar, with coffees, pastries, small plates, wine and cocktails offered at breakfast, lunch and dinner. Canopied by The Rotunda, Book Tower’s marble arched atrium and 100-year-old Kamper-glass skylight, the design and service are inspired by the grand cafés and venerable hotel bars of early twentieth-century Paris.

As the Pastry Sous Chef you will be responsible for supporting the Executive Chef and overseeing the preparation and production of desserts, breads, and pastries for the restaurant outlets within Le Suprême and the Book Tower.

As the Pastry Sous Chef, you will work with the Executive Pastry Chef and support the hiring and training efforts, and supervise the pastry cooks within Le Supreme and Book Tower.

Duties and Responsibilities

• Execute and oversee the production of menu items.
• Complete understanding of work safety and emergency procedures.
• Expedite orders correctly and efficiently to ensure smooth kitchen flow.
• Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
• Assisting with creation and execution of daily specials.
• Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends.
• Ensure A+ standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen.
• Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise.
• Assisting the chefs and coordinating with the purchaser with ordering on a daily basis.
• Assisting the chefs with the scheduling on a weekly basis.

Fiscal Responsibility

• Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.
• Assisting reviewing monthly profit and loss statement and acts on all variances.

Qualifications

• Minimum 1-2years professional hospitality leadership experience in a similar environment
• Understand the differences and uses of all herbs and types of seasonings.
• Excellent product knowledge and ability to use and train team members to use the kitchen equipment.
• Understand, and have the ability to train, on all pastry and bread baking methods.
• Management certified according to state health department criteria procedures.

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Job Type: Full-time