Pastry Sous Chef

Pastry Sous Chef

Bonyeon is Chicago's first beef-centric Korean tasting menu by Chef Sangtae Park, co-founder and Executive Chef of Omakase Yume. Under his vision, Executive Chef Alex Ching curates and oversees the menu and daily operations, ensuring creativity, consistency, and refinement in every course. At Bonyeon, we take pride in offering an extraordinary dining experience centered around the finest cuts of beef. We are committed to providing our guests with exceptional service, taking them on a culinary journey that showcases the flavors and nuances of premium beef through Korean culinary philosophy. Bonyeon is currently seeking a passionate and talented Pastry Sous Chef to join our esteemed team. This role is responsible for leading the restaurant's pastry program while also assisting the culinary team during daily preparation and service. As a Pastry Sous Chef, you will play a vital role in creating memorable dessert experiences that complement our tasting menu while contributing to the overall success of kitchen operations. Your creativity, attention to detail, and dedication to excellence will help deliver an exceptional dining experience for every guest.

Responsibilities will include:

• Prepare and present an array of refined dessert.
• Collaborate with the Executive Chef to develop seasonal dessert offerings that reflect Bonyeon's culinary vision.
• Maintain consistency, quality, and presentation standards for all pastry items.
• Oversee daily pastry production, ensuring proper organization, preparation, and execution.
• Assist with inventory management, ordering, and receiving of pastry-related products and ingredients.
• Support the kitchen team with savory preparation and service duties when needed.
• Maintain a clean, organized, and efficient workstation while adhering to food safety and sanitation guidelines.
• Possess strong organizational skills and the ability to work efficiently under pressure while maintaining attention to detail.
• Continuously research and experiment with new pastry techniques, ingredients, and presentation styles to keep the dessert program innovative and exciting.
• Provide outstanding hospitality to guests, ensuring a memorable dining experience from start to finish.
• Assist with kitchen opening, closing, cleaning, and general operational duties as needed.
• Work collaboratively with the entire culinary team to ensure seamless service execution.

Qualified candidates MUST possess:

• A strong foundation in pastry arts, baking techniques, and dessert presentation.
• Proven experience as a Pastry Chef, Pastry Sous Chef, or similar role in a professional kitchen.
• Previous experience in a fine dining or tasting menu environment is preferred.
• Demonstrate a genuine passion for pastry, hospitality, and culinary creativity.
• Strong knowledge of ingredient handling, food safety, and sanitation standards.
• Ability to multitask and transition between pastry responsibilities and general kitchen support.
• Must be able to lift heavy boxes (at least 50 lbs).
• Ability to walk, stand, and bend for extended periods of time.
• Occasional kneeling, bending, crouching, and climbing is required.
• Available to work weekends, nights, and holidays as the business dictates.
• Excellent communication and teamwork skills.
• Must comply with all food safety and sanitation regulations, ensuring a clean and safe working environment.
• Ability to be a positive and supportive team player, working collaboratively with kitchen staff and other team members.
• A strong work ethic, attention to detail, and commitment to continuous learning and improvement.

If you are a dedicated and talented pastry professional with a passion for creating exceptional desserts and contributing to a world-class dining experience, we invite you to join our team and help create extraordinary culinary experiences that leave a lasting impression on our guests.

Compensation: Salary ($44,000.00 - $62,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Required Skills: Creativity in Dessert Design, Ability to work in a fast paced environment, Leadership Skills in Managing Pastry Production, Time Management Skills, Adaptability to Changing Kitchen Demands, Customer Service Orientation, Problem Solving Skills in a Culinary Context, Collaboration Skills With Diverse Kitchen Staff