Pastry Sous Chef

About us

Mother Wolf honors Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Chef Evan Funke’s rich and soulful cooking echoes themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured – Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabbiata and more.

Position Summary

The Pastry Sous Chef assists the Executive Chef in the successful management, execution, and presentation of all Mother Wolf desserts. The Pastry Sous Chef ensures the rollout of any developed recipes and seasonal desserts to the pastry cooks and bakers while ensuring that the pastry team is supported during production and plating shifts.

Duties & Responsibilities

• Responsible for the preparation of all baked goods, pastries, and desserts.
• Create a production list for employees.
• Ensures the quality and consistency of all pastry dishes to meet expectations.
• Ensures the completion of any daily production list.
• Oversee the ordering and inventory of pastry ingredients and supplies.
• Checks quality and condition of pastry kitchen equipment is in proper working order.
• Ensures all stored products are labeled and stored following company standards and FIFO.
• Maintain cleanliness and sanitation of assigned station, in accordance with Health Department standards.
• Identify staffing needs and help recruit, train, coach and develop the pastry team.
• Stays up to date with the latest pastry trends and techniques.
• Work with the kitchen staff to ensure smooth and efficient kitchen operations. 
• All other duties as assigned.

Physical Requirements

• Must be able to stand and exert well-paced mobility for extended periods. 
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.
• Must be able to bend or lift 50 pounds or more.  
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience

• Two (2) years’ experience in a similar position.
• Current food handler card.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Professional verbal and written communication with guests, employees, vendors, and ownership.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.