Pastry Sous Chef

Overview

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Crystal Bridges is a public non-profit charitable organization. The Momentary is a satellite to Crystal Bridges, presenting visual, performing, and culinary arts.

Crystal Bridges is a museum of American art located in Bentonville, Arkansas. The Momentary opened in 2020 and serves as a contemporary art space that explores the unfolding story of contemporary American arts in an international context.

Job Description:

Position Title: Pastry Sous Chef

Position Type: Full-Time

FLSA Classification: Non-Exempt

Department: Hospitality

Reports to: Chef de Cuisine / Executive Chef / Associate Director of Culinary

Date Reviewed: 1/26/2026

The Sous Chef oversees daily kitchen operations, providing professional leadership and direction to the culinary team. This includes managing staff, food and uniform ordering, inventory, equipment maintenance, and ensuring a safe work environment. The Sous Chef upholds the standards of Crystal Bridges by ensuring all recipes, food preparations, and presentations align with the organization’s commitment to excellence. In collaboration with the Chef de Cuisine, Executive Chef, Associate Director of Culinary, Cooks, and FOH staff, the Sous Chef adjusts menus as needed, assists with event staffing, ideation, and execution, and ensures seamless coordination across all venues.

This role also manages invoice processing, inventory accuracy, and vendor relationships to maintain operational efficiency. The Sous Chef plays a key role in delivering exceptional guest experiences while sharing responsibility for hospitality operations campus-wide across multiple locations and contributing to the Museum’s mission.

In collaboration with the Chef de Cuisine / Executive Chef / Associate Director of Culinary:

• Menu Research & Development
  • With assistance from the executive chef, create seasonal menus that are cost effective and well thought out.
  • Create standardized recipes for all menu items, utilizing various cooking methods and procedures. Demo these recipes in advance in collaboration with lead cooks and the executive chef as needed.
• Culinary Leadership
  • Develop and implement creative, seasonal menus that reflect the venue''s culinary vision while meeting guest expectations.
  • Perform additional responsibilities, although not detailed, as requested by Management.
• Team Management
  • Recruit, train, schedule, and mentor a diverse team of culinary professionals, fostering a collaborative and high-performing kitchen environment.
• Operations Oversight
  • Supervise daily kitchen operations, including food preparation, production, and plating to ensure consistency and quality.
• Inventory & Cost Control
  • Manage food and supply ordering, inventory, and vendor relationships to optimize costs while maintaining quality.
• Invoice and Workday Management
  • Ensure timely and accurate processing of invoices and adherence to budgetary guidelines.
  • Responsible for approving PTO requests, checking employees' timesheets, and submitting timesheets at the end of the pay period.
• Health & Safety Compliance
  • Maintain strict compliance with all health, safety, and sanitation regulations to ensure a safe and clean kitchen.
• Collaboration
  • Partner with front-of-house teams, event coordinators, and other departments to plan and execute special events and dining experiences.
• Equipment Maintenance
  • Oversee the upkeep and functionality of kitchen equipment, coordinating repairs or replacements as needed.
• Purchase and Receiving
  • Responsible for the acquisition and movement of food products, ingredients and other items.
  • Requisition and purchase of all raw product based on understanding of patron consumption and eating trends.
  • Responsible for collaborating with the Hospitality team in recording, auditing & inputting inventory monthly and at end of year.
• Food Waste Accountability
  • Develop and implement procedures to minimize food waste and shrinkage.
• Fiscal Responsibility
  • Assist in the development and maintenance of financial tracking and reporting systems…