Sous Chef Baker

Birley Bakery is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member's clubs 5 Hertford Street and Oswald's in London and Maxime's located on Madison Avenue, New York opening Fall 2024.Opening in early 2025, Birley Bakery will be located on the Upper East Side's Madison Avenue, and aims to create a warm and welcoming environment, inspired by the classic concept of Boulangerie-Patisserie. We will fulfil the need of every household craving exceptional quality, by delivering simple yet elegantly crafted bread, pastries and desserts. The Sous Chef Baker will report directly to the Executive Pastry Chef and the Head Baker. He or she will be responsible for overseeing all the bread and lamination production for the shop and the restaurants. This includes managing the bread team to produce both quantity and quality to fulfill orders. The ability to maintain accurate recipes and an organized workspace is necessary. The ideal candidate is an excellent manager and coach with strong organizational and administrative abilities. The Sous Chef Baker is responsible for supporting, managing and developing all teams' members to exceed business goals. ESSENTIAL DUTIES & RESPONSIBILITIES Operations Collaborates with the Culinary leadership team (Executive Pastry Chef, Head Baker) to craft and develop a diverse range of breads and Viennoiserie for the Birley Bakery retail shop and Maxime's Club restaurants. Participates in all daily bread and lamination production for the shop and restaurants. Monitors production schedule and par levels to establish and prioritize tasks for the day, assigning duties accordingly. Upholds operational, cleanliness and safety protocols in line with our commitment to excellence, and in compliance with all applicable Federal, States and local laws (i.e. labor requirements; health, safety and hygiene protocols; internal processes and policies). Upholds quality standards across the team, ensuring all production items meet rigorous standards of quality and preparation. Business & Financial Collaborates with Culinary leadership team to monitor food cost, waste, controllable costs, labor, and other costs. Monitors and maintains inventory and replenishes stock orders as needed. Adjusts par levels according to business forecast to mitigate waste and shortages. Participates in or contributes to menu planning, budgeting or inventory management exercises as needed. Leadership Contributes to effective and timely communication across the department. Contributes to development of departmental training materials and SOP's. Ensures team members are knowledgeable and properly trained in all processes. Takes initiative to maintain professional development and remain in tune with current culinary trends. Promotes a positive and collaborative team spirit, building good morale and trust among direct reports through hands-on leadership. Maintains a strong understanding of company background, core values and philosophy. Attends and participates in meetings or training sessions as required by the Company or leadership. Candidates can expect:Professional work collaboration with experts in the food and hospitality fieldOpportunity to work with a exceptional products and in unique environmentsTo be part of a growing team and regularly engage together in cross- company dialogue and exchangeCOMPENSATION AND BENEFITSComprehensive benefits plan, including medical, dental, vision and life insurance.Generous paid time off programs (vacation and personal days).401k retirement savings plan with company commuter benefits.Work life and wellness benefit program offering Retail, Restaurants & Activities discounts.Freshly prepared Staff Meal whilst on duty.Uniform and dry cleaning provided.& more!POSITION REQUIREMENTS: A minimum of 3-5 years' prior experience as a Chef de Partie, or 1-2 years' experience in a similar Sous Chef role. Previous knowledge and experience working with different kinds of Breads and Viennoiserie. Team-focused mindset and emphatic approach to collaboration. Excellent communication, organizational and interpersonal skills. Ability to receive and process feedback with an open mindset, and to make constructive adjustments in a professional manner. Ability to demonstrate quick thinking and adaptability in a frequently changing environment. Current NYC Food Protection Certificate (or ability to complete certification upon hire).PHYSICAL DEMANDS AND WORK ENVIRONMENT Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the shop. Ability to operate with grace under pressure. Ability to work onsite at varied hours/days, based on business needs and hours of operation, which may include early mornings, evenings, weekends and holidays. Ability to stand for up to 8-10 hours a day. Willingness to maintain a clean, healthy, and safe working environment. Ability to work independently, with minimal supervision. Ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend, ascend and descend stairs; reach and grab objects. Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential functions Birley Bakery is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Created: 2024-11-09