Pastry Sous Chef

The Pastry Sous Chef assists the Executive Pastry Chef in direction and management of all pastry operations and staff. He/she will ensure proper preparation of all baked items for the pastry production and operations. Incumbents will perform the duties of the Executive Pastry Chef in their absence.

RESPONSIBILITIES: Other responsibilities include, but are not limited to:

• Supports Executive Pastry Chef in the daily operations of the bakery.
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Helps Executive Pastry Chef with menu development and the costing of new menu items and/or special requests from clients.
• Keeps the Executive Pastry Chef informed of all pertinent information and any irregularities occurring in the pastry operations.
• Oversee the activities of the bakery and monitors food production and presentation in the absence of the Executive Pastry Chef.
• Assists with ordering bakery ingredients from suppliers.
• Ensuring that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection.
• Constantly strives to improve operating procedures; ensure standards are being met and exceeded in all areas of production.
• Instructs and trains bakery associates on the proper procedures and techniques for the creation of attractive, professional pastry items.
• Assists the Executive Pastry Chef in the establishment of department budgets and adherence to budget guidelines.
• Assists the Executive Pastry Chef with completing the end of month pastry kitchen inventory.
• Assists Executive Pastry Chef in scheduling labor as required by anticipated business activity while ensuring that all positions are staffed, and labor cost objectives are met by management decisions.
• Ensures compliance with food handling and sanitation standards.
• Works to help reduce accidents by maintaining a safe, hazard-free environment, ensuring that all accidents are immediately reported.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

QUALIFICATIONS
:

• An associate’s degree in baking and pastry arts and/or course certification from an accredited Culinary Institute is preferred.
• 3 to 5+ years’ experience in a high-volume/fine dining/Banquet/Pastry production kitchen is desired.
• Computer experience with Excel and Microsoft software programs is helpful.
• Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are desired but not required.
• Ability to calculate proportions, percentages, area, circumference, and volume will be helpful.
• Must be punctual, reliable, with a positive work ethic.
• Must be organized, self-motivated, proactive and with strong attention to detail.
• Excellent interpersonal and organizational skills to plan time effectively are required.
• Must have the ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment.
• Ability to work without direct supervision is needed.
• The ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines while maintaining the highest quality is required.

BENEFITS
:

• Health insurance.
• Vision Insurance.
• Short and Long-Term Disability.
• Life insurance.
• Paid time off.
• 401K Retirement Plan.