** Pastry Sous Chef**
**Job Category****:** Food & Beverage **Requisition Number****:** PASTR001965 Showing 1 location **Job Details**
**Description**
Established and welcoming, The Club at ArrowCreek is quickly becoming Renos premier private golf and country club. Renos only private 36-hole Club, we are completing a three-year and $50M+ renovation, bringing accolades and new members from all across the country. The Club boasts a vast array of activities and facilities including two beautifully designed golf courses with spectacular views of the valley below, brand new fitness facilities, two contemporary swimming pools with 6 cabanas, multiple new dining venues to host a variety of social events. Located in Southwest Reno, the Club is only minutes away from high end shopping, world class entertainment and luxury real estate. General Purpose: Assists Pastry Chef and prepares desserts and other specialty-baked items for use in the restaurants and banquet areas. Bakes fresh breads, pastries, cakes, pies etc. Decorates cakes and other specialty desserts Qualifications High School Diploma or equivalent Five + years as a Working Pastry Sous Chef/Baker in a high volume upscale hotel or Country Club, freestanding restaurant operation with banquet facilities Exceptional knowledge of high quality, upscale pastry and dessert preparation/presentation Thorough knowledge and understanding of bakery products, ingredients, equipment and techniques Ability to create artistically and aesthetically appealing pastries and desserts Ability to stand, bend, stoop repetitively for entire shift Able to lift and carry 50 pounds Ability to work flexible schedule to include weekends and holidays Job Specific
* Represents Pastry Chef in his/her absence
* Combines raw ingredients according to established standardized recipes, to produce; baked products for inclusion in various desserts, pies, pastries and specialty confections
* Uses various fruits, candies, sauces and confectionery products to decorate baked items thereby producing desserts and pastries, pies and confections which are unique and unusual
* Plates and presents desserts in an artistic and aesthetically appealing manner, designed to create a desire for the item
* Works with Executive Chef and Banquet/Catering/Restaurant Managers to develop/create new and imaginative desserts and pastries which will enhance the image of the Club culinary reputation
* Reviews all Banquet Event Orders and F&B forecasts to obtain information necessary to estimate demand
* Orders necessary bulk ingredients to provide for estimated demand. Ensures that sufficient quantities of various ingredients are available to produce high quality, finished products at the time they are needed
* Receives and inspects all bulk ingredients, ensuring that all products received are fresh and of the quality/grade ordered
* Stores all ingredients properly, according to established governmental food safety standards
* Follows all sanitation guidelines to prevent cross contamination of raw products and eliminate potential for bacterial growth and resulting food borne illness
* Properly rotates stored goods to minimize waste due to spoilage and ensure that products in storage are fresh at all times
* Uses all mixing and baking equipment and tools in a safe manner according to manufacturers recommendations
* Maintains cleanliness of work area and equipment
* Reports equipment malfunctions and/or safety/sanitation problems to supervisor
* Other duties as assigned
General
* Promotes and applies teamwork skills at all times
* Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
* Is polite, friendly, and helpful to guests, management and fellow employees
* Complies with required safety regulations and procedures
* Maintains cleanliness and excellent condition of equipment and work area
* Complies with Club standards, policies and rules
* Recycles whenever possible
* Remains current with Club information and changes
* Complies with Club uniform and grooming standards
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