Pastry Sous Chef

Pastry Sous Chef

Leads kitchen team in chef's absence. Provides guidance to junior pastry staff members, including, but not limited, to line cooking, pastry preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivate them.

Average 45 % Assist in managing day-to-day pastry operations and pastry team. Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed.

25 % Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.

Ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times.

15 % Support the Executive Pastry Chef with catering proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs.

10 % Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO.

• Identify new pastry techniques and presentations.
• Responsible for understanding the company's business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Positions directly reporting to this position:

• Pastry Chef
• Pastry Cook
• Pastry Helper
• Pastry Production Supervisor

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Excellent interpersonal skills that build trust and instill confidence.
• Detail-oriented, organized, self-motivated
• Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
• Ability to accurately monitor and reduce wastage
• Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
• Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
• Must complete assign tasks within the given time and meet kitchen ready deadlines
• Schedule Flexibility (different shifts - night, weekends, holidays)
• HACCP Knowledge

Minimum of 4 years' culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members. An Associate's degree in Pastry Arts. Mastery of baking techniques and knowledge of current catering industry trend.