Pastry Sous Chef - LA Commissary (Production)

Job Summary In conjunction with the pastry team, the role of the Pastry Sous is to properly manage all aspects of pastry production, ordering, and maintenance of product, as well as execute all related administrative tasks like inventory and payroll. Manage the pastry team, make schedules, train, and develop. Role: Pastry Sous Chef - LA Commissary Salary Range: $71K - $75K Job Summary In conjunction with the pastry team, the role of the Pastry Sous is to properly manage all aspects of pastry production, ordering, and maintenance of product, as well as execute all related administrative tasks like inventory and payroll. Manage the pastry team, make schedules, train, and develop. Primary Activities & Responsibilities Act with integrity, honesty, and knowledge to promote the culture, values, and mission of TARTINE. Contribute to creating a culture and work environment based on respect, providing opportunities for staff to learn, grow, and develop their abilities Properly train new and existing pastry team members. Maintain sustainable amounts of all pastry-related inventory items and ingredients. Assist leadership with organizing all pastry production schedules and communicate to staff with at least a week’s lead time per schedule. Prepare & manage a regular cleaning schedule of all kitchen areas & major equipment in conjunction with department heads Oversee the inventory of all pastry and viennoiserie. related goods on the last day of every month With fellow Production Managers, organize the transfer & transport of product between all retail stores (aspects including packaging, documentation, receipt, storage, & input) Possess excellent communication skills. Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff. Manages the training of all pastry team members on a daily basis to ensure high motivation and an economical working environment. Ensure all staff within the department work in a manner that is safe and unlikely to give risk of harm or injury to themselves or others Supplemental Payroll Empowered to make decisions regarding all kitchen activities Work with the management team to champion performance improvement Providing guidance and direction to staff, including setting performance standards and monitoring performance. Please note that all specific menu and pastry product changes must be approved by the Pastry Operations Manager before being rolled out. Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Minimum Qualifications Be 18 years of age or older Must have a high school diploma; formal culinary education is preferred, but not required. A minimum of 4 years’ experience in kitchen preparation. At least 6 months in a kitchen management position. Be able to communicate and understand English & a reasonable amount of Spanish. Effective oral communication skills and the ability to work as a team player. Must be well-groomed, maintain proper hygiene, good posture, and have the required uniform and tools. Must display the ethical and professional standards set forth by Tartine. Possess excellent basic math skills and can operate computer software programs, including spreadsheet applications. Be able to work in a standing position for long periods of time (minimum of 8-9 hours a day). Able to reach, bend, stoop, and frequently lift up to 50 pounds Be able to safely lift and easily maneuver trays of food, frequently weighing up to 40 pounds Stamina and availability to work at least 40-50 hours per week EEO Statement TARTINE is an equal opportunity employer #J-18808-Ljbffr Tartine Bakery