Pastry Sous Chef - Levant Restaurant - La Concha Resort

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment.

La Concha Resort is a modern luxury resort in Condado, Puerto Rico with history dating back to 1958. Epitomizing the fun “Latino Chic” lifestyle, offering stylish amenities and a hot nightlife to all guests. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let’s create a collection of memories together!

• Assists the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.  
• Responsible for all aspects of managing the pastry team, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.  
• Coordinates the purchase of all food items and develops menus while maintaining approved food and labor costs.  
• Demonstrates a hands-on approach to all bakery products produced in the Pastry Department, ensuring quality, presentation, and consistency meet company standards.  
• Assists with the development of standardized recipes for all menu items.  
• Ensures that recipes are accurate and updated as needed.  
• Ensures the appropriate quantity of bakery and pastry items is prepared according to forecasted demand and delivered promptly to the designated outlet for guest enjoyment.  
• Responsible for the complete setup, cleanliness, and organization of the Pastry Department and bakery areas within the restaurant.  
• Stays informed on industry trends in the world of pastry and baking.  
• Creates recipe books for all menu items and trains staff to use them. 
• Prepares stations properly and on time for each service period.  
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.  
• Estimates food consumption, places orders or requisition supplies, and retrieves food from storage as needed.  
• Keeps records and accounts.  
• Understands the impact of kitchen operations on the overall property’s financial goals and objectives.  
• Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.  
• Completes safety training and certifications.  
• Develops and maintains positive working relationships with others, supports the team in reaching common goals, and listens and responds appropriately to the concerns of other employees.  
• Ensures uniform and personal appearance are clean and professional, and maintains confidentiality of proprietary information.  
• Performs other reasonable job duties as requested by the Executive Chef.

• Hospitality oriented
• 4 years min. as a Pastry Chef in a high volume, multioutlet hotel, restaurant with centralized pastry production kitchen or in a Fine Dining setting. 
• Management experience, min. 2 years. 
• Able to handle difficult situations effectively
• Able to work quickly and efficiently, especially under pressure
• Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift weighing up to 50 pounds
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Should work well under pressure, even with minimal supervision
• Knowledge of Food Cost Controls
• Fully bilingual (Spanish & English)