Pastry Sous Chef

Job Details

Role: Pastry Sous Chef

Reporting to: Corporate Pastry Chef, Executive Chef, and Executive Sous Chef

The Pastry Sous Chef is responsible for supervising the team’s production and pace throughout each day and for general kitchen supervision in absence of the Corporate Pastry Chef. This role is also responsible for training, planning, assigning, and delegating work.

Job Scope

• Operate and manage the pastry section of a kitchen, working together with pastry cooks.  
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Oversee a team of junior pastry cooks and other staff members as necessary.
• Maintain and strictly abide by state sanitation/health regulations.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Other duties as assigned.

Job Requirements

• Degree / Diploma / Certification in Culinary Arts, Pastry-making, baking, or relevant field strongly preferred
• Minimum 3 years of experience in high volume and fine dining restaurants preferred but not required
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Flexible working hours, including weekends and evenings, when necessary

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Details

Role: Pastry Sous Chef

Reporting to: Corporate Pastry Chef, Executive Chef, and Executive Sous Chef

The Pastry Sous Chef is responsible for supervising the team’s production and pace throughout each day and for general kitchen supervision in absence of the Corporate Pastry Chef. This role is also responsible for training, planning, assigning, and delegating work.

Job Scope

• Operate and manage the pastry section of a kitchen, working together with pastry cooks.  
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Assist in monitoring inventory of prepared food items to keep waste down while managing 86’s.
• Oversee a team of junior pastry cooks and other staff members as necessary.
• Maintain and strictly abide by state sanitation/health regulations.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
• Maintain complete knowledge of and comply with all departmental policies and procedures.
• Other duties as assigned.

Job Requirements

• Degree / Diploma / Certification in Culinary Arts, Pastry-making, baking, or relevant field strongly preferred
• Minimum 3 years of experience in high volume and fine dining restaurants preferred but not required
• Creative ability with artistic skill in decorating cakes and other desserts
• Keen attention to detail
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Flexible working hours, including weekends and evenings, when necessary

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.