Pastry Sous Chef

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the '80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination-a forerunner in the renaissance of downtown Dallas.

The Pastry Sous Chef is responsible to assist the Pasty Chef with control of food/labor costs, pastry and bread product quality/quantity, and coordination of pastry and bread production for banquet and restaurant functions. He/she is also responsible to assist with maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.

Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the pastry production areas.
• Ensure compliance with SOP's in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Know and enforce all local health department sanitation laws.
• Check food purchases for proper ordering, quality and price structure.
• Check daily function contracts for all pastry and bread related food requirements.
• Schedule pastry and bread production staff based on business demand.
• Supervise preparation, quality and quantity of all baked items; maintain quality standards within established guidelines.
• Supervise cleaning and equipment maintenance in Pastry Shop.
• Maintain safe and sanitary working environment.
• Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.
• Inspects all food displays to ensure highest level of eye appeal.
• Remain aware of current market trends and tests new products as they apply to own hotel.

• A culinary degree and at least 2+ years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Perform other duties as requested by management.