Job Description

Position Summary

Under the general direction of the Executive Sous Chef, the Sous Chef, Pastry is responsible for the execution of menu item production, maintaining all brand standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcoming work environment for all employees. This role ensures the kitchen operates efficiently and the maintenance of the highest culinary and brand standards. The Sous Chef, Pastry plays a critical role in the success of the kitchen team, oversees pastry and dessert preparation in collaboration with Culinary management team.

Key Accountabilities

Create, prepare and present pastry and dessert recipes following Gordon Ramsay brand standards. Ensure all pastries meet quality standards for taste, texture, and presentation. Maintain a clean, organized, and sanitary workstation, following health and safety regulations. Monitor inventory levels, submit food product requirements, and ensure proper storage and labeling. Prepare mis en place for high volume production. Assist Demi Chefs with product receipts, breakdown, storage, and rotation. Clean culinary equipment after use and assist with dish pit duties. Develop and implement efficient work processes to maximize productivity and reduce waste. Adhere to portion control and waste management procedures. Follow proper cooling procedures and maintain cooler temperatures. Communicate needs or issues to the Culinary Management immediately. Liaise and communicate effectively with all appropriate operational departments. Maintain collaborative working relationships with all stakeholders. Ensure compliance with licensing laws, health and safety and other statutory regulations Perform other duties as assigned.

Education and Qualifications

Available to work up to 40 hours per week in a variety of shifts including early mornings, evenings, late nights, weekends and statutory holidays as we operate 24 hours per day, seven days a week Minimum 2 years progressive culinary experience, with knowledge and experience a Minimum 1 year supervisory experience High School Diploma; post secondary education in Culinary, or equivalent combination of education and work experience RED SEAL certification through ITA, current enrollment in the program or equivalent a plus Level 1 Food Safe certification Able to successfully obtain a Criminal Record Check Demonstrate ability to exceed internal and external customer expectations through timely, effective and service oriented communication Working knowledge of MS Office Able to work effectively in a fast-paced environment; and work under pressure to meet multiple deadlines with particular attention to detail. Strong interpersonal skills and verbal communication skills. Excellent organizational skills, including the ability plan effectively and work without direct supervision. A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence. A willingness to learn, develop and achieve new skills for personal and professional development Live GCE's Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellenc

Work Environment Considerations

* Regular kitchen environment, standing and walking for long periods of time