Pastry Sous Chef in Chicago, IL at Everest Restaurant - Lettuce Entertain You Restaurants

Date Posted: 9/26/2018

Job Snapshot

Job Description

SEEKING PASTRY SOUS CHEF AT EVEREST … Join Our Leadership Team! Everest - Chef Jean Joho's internationally acclaimed restaurant, recognized for its personalized French cuisine - is seeking a full-time PASTRY SOUS CHEF. Our Pastry Chef must be well-versed in plating of desserts, high-volume production, and fine dining. 
 PLEASE NOTE: Friday/Saturday/Holiday availability is required (with exception of Dec. 25 & Easter). Everest is closed on Sundays, so you will have Sundays off.  Requirements: 
  • 1-2 years of pastry experience in a fine dining/upscale kitchen
  • Working knowledge of BOH systems, ordering and inventory
  • Knowledge of French cooking technique
  • Experience with scratch baking including batter, dough and cookie production
  We offer: Competitive pay ... quarterly bonus program ... restaurant discounts ... Blue Cross/Blue Shield medical/dental insurance ...domestic partner benefits ... vision plan ... 401(k) ... employee assistance program (EAP) ... pre-tax transit benefit (where applicable) ... training, development & advancement opportunities ... paid time off including holiday, vacation, sick days, parental leave ... and more. 
Everest is a member of Relais & Chateaux/Relais Gourmand, Le Grande Table du Monde, Traditions & QualiteAcademie Culinaire de France, 
and Maitre Cuisiniers de France.

Job SummaryResponsible for the preparation, production and presentation of baked goods, pastries and desserts for the restaurant. Essential Functions
  • Assist with managing the pastry line
  • Oversee the pastry inventory and communicate needs to ordering manager
  • Available to work a variety of hours, days and shifts, including weekends
  • Safely and effectively use and operate all necessary tools and equipment, including knives
  • Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
  • Ability to multi-task calmly and effectively in a busy, stressful environment
  • Work in a confined, crowded space of variable noise and temperature levels
  • Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
  • Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
 Key Responsibilities and Duties
  • Produce pastry items according to prescribed recipes 
  • Prepare ingredients needed for pastry recipes
  • Maintain food quality standards including consistency and presentation
  • Coordinate proper food storage according to standard operating procedure
  • Meet with Executive Chef to coordinate and ensure production standards
  • Assist in the development and maintenance of pastry recipe books prescribing ingredients, product specifications and portion sizes, which become property of LEYE
  • Perform a daily “walk through” of inventory to prioritize product utilization
  • Identify and communicate inventory and equipment needs to ordering manager
  • Perform varied duties to ensure proper BOH operation according to standard operating procedures
  • Adhere to standard “zoning” procedures
  • Understand and follow the food allergy procedure and special orders/restrictions
  • Comply with all safety and sanitation guidelines and procedures
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
  • Get along well with others and be a team player
  • Other duties will be assigned as needed