Pastry Sous Chef

About the role

The Greenbrier Hotel in White Sulphur Springs is looking for a Pastry Sous Chef to lead food production across its restaurant outlets, room service, main kitchen, banqueting and other assigned areas. The position sits in the Chefs department and aims to deliver a five-star, five-diamond guest experience.

Key responsibilities

• Provide leadership and direction in the production of all food items, including restaurant outlets, room service, main kitchen, banqueting and assigned areas.
• Benchmark ever-increasing standards of food and food production in the dining room, banqueting, room service, restaurant outlets and assigned areas.
• Develop seasonal dishes and seasonal menus, and implement processes such as recipe development, photographs, production lists, ordering specifications and yield data to ensure consistency.
• Assign or delegate work so that food production meets the benchmarked standards and follows all recipes and methods.
• Take the necessary steps to give guests a Greenbrier experience in line with five-star, five-diamond guidelines.

Required profile

• 8 years of experience in food production at The Greenbrier or a similar location; previous supervisory experience required.
• High school diploma or G.E.D. preferred; an A.O.S./A.S. culinary degree or equivalent experiential learning, basic supervisory management training and a thorough practical knowledge of cooking fundamentals.
• West Virginia Food Handler's Permit.
• Normal working hours vary day and evening (10-12 hour shifts); a 6-day week is possible.

Required skills

• Proficiency in all aspects of the culinary arts, including a la carte and banqueting work.
• Ability to communicate and delegate, lead a highly motivated team and organize and supervise independent restaurant units within the kitchen.
• Intermediate level of word processing, spreadsheet and database programming skills.