Pastry Sous Chef

ABOUT EAT WELL HOSPITALITY

Eat Well Hospitality is the team behind Andros Taverna, Asador Bastian & Mano a Mano — concepts built on honest cooking, genuine hospitality, and a commitment to doing things the right way. We believe great experiences start with great people, and we invest in our team's growth, development, and wellbeing.

THE OPPORTUNITY

Eat Well Hospitality is looking for an experienced Sous Chef to lead the Pastry program at Asador Bastian. This is a leadership role for a chef who commands the pastry department with authority and humility, mentors their team, and executes at the highest level every single day. If you're ready to own the kitchen and grow with a company that takes hospitality seriously, we'd like to hear from you.

Pastry Sous Chef Job Description

Position: Pastry Sous Chef

Reports To: Executive Pastry Chef / Executive Chef

Position Summary

The Pastry Sous Chef is responsible for assisting in the daily management of the pastry kitchen, including production, plating, inventory, quality control, and team supervision. This role helps maintain the highest standards of food quality, cleanliness, and consistency while fostering a positive and productive kitchen environment.

Key Responsibilities

• Assist in overseeing all daily pastry production and service.
• Ensure all desserts, breads, pastries, ice creams, chocolates, and baked goods meet quality and presentation standards.
• Lead and supervise pastry cooks during prep and service.
• Train, mentor, and develop pastry team members.
• Maintain recipe consistency, portion control, and production efficiency.
• Assist with menu development, seasonal dessert creation, and recipe testing.
• Monitor inventory levels and communicate ordering needs.
• Minimize waste and help maintain food cost goals.
• Ensure proper storage, labeling, rotation, and sanitation procedures are followed.
• Maintain compliance with all health department and food safety regulations.
• Coordinate production schedules to meet restaurant, banquet, and special event needs.
• Step into the Executive Pastry Chef’s role during their absence.
• Foster a collaborative and professional kitchen culture.

Qualifications

• 3–5+ years of professional pastry experience, preferably in fine dining, hotels, or high-volume restaurants.
• Previous leadership or supervisory experience preferred.
• Strong knowledge of classical and modern pastry techniques.
• Experience with breads, laminated doughs, cakes, plated desserts, chocolate work, frozen desserts, and sugar work.
• Excellent organization, communication, and time-management skills.
• Ability to multitask in a fast-paced environment.
• Availability to work early mornings, evenings, weekends, and holidays.
• Culinary degree preferred but not required with equivalent experience.

Physical Requirements

• Ability to stand for extended periods.
• Lift up to 50 pounds.
• Comfortable working in hot and cold kitchen environments.
• Ability to perform repetitive motions and work efficiently under pressure.

Preferred Skills

• Leadership and team development
• Menu and recipe development
• Inventory management and ordering
• Food costing and labor awareness
• High-volume production planning
• Attention to detail and plating aesthetics
• Strong organizational and problem-solving skills