Pastry Sous Chef

Overview Launched in 2014, Contigo Catering grew out of roots in the Contigo family ranch in Fredericksburg and Contigo Restaurant in Austin. Now, our own independent company responding to rapid growth and high demand, we are a leader in custom catering in Central Texas. From backyard gatherings to large corporate banquets, Contigo Catering has the know-how to turn any special day into a memorable celebration... served with a slice of Texas hospitality. Our events are noteworthy for their custom crafted menus, exceptional hospitality, eye for style, seamless coordination, unique bar service, and a special catalog of package additions. Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Pastry Sous Chef assists in the planning, organizing, training, and leadership necessary to achieve objectives in line with company goals regarding costs, employee retention, food execution, and cleanliness & sanitation while delivering unique, excellent meals that our clients rave about. They also get the chance to show off their skills and play key roles in special events, such as whole animal roasts at outdoor events or a live fire exhibition at the Austin Food & Wine Festival. As such, the ideal candidate has a strong track record of quality, is creative, adept at keeping track of multiple clients and communicating proactively with each player, and is capable of having fun while maintaining a high standard of accountability at every stage of our process. We are a small, tightly knit team that enjoys good food and values good people. We are seeking a candidate with long-term potential who will feel comfortable growing with us. Location Our office, kitchen, and warehouse are located in Southeast Austin at 3709 Promontory Point Drive, Suite B201, Austin Texas 78744. This role works out this address for all prep duties, but also involves travel to and presence at various event spaces throughout and around Austin, particularly downtown, Westlake, and Dripping Springs. As such, reliable transportation is required. Occasionally, travel to event locations like Marfa is required, and team support for transport is provided. Our policies also build in some flexibility for work from home hours based on week-to-week event loads. Schedule Varies with business. Hours are flexible, but are usually 8 am-4 pm. When busy, hours are later and reach between 50 and 70. Compensation Salary position $50k - $60k. This role also features incredible benefits: health & dental, mileage and parking reimbursements, discretionary bonuses, swag, and more. Delicious breakfast, lunch, or dinner is a regular benefit of this role, too. W2 Employee status. Day‑to‑Day Ownership This is an opportunity to impact and elevate the entire company on a daily basis. The Pastry Sous Chef's day‑to‑day will reflect current events and ongoing priorities, but can generally be designated within and held accountable to the following: Kitchen Management Support the Executive Chef in the execution and development of the vision for Contigo Catering's Pastry Menus. Maintain intimate knowledge of the ingredients and execution of all recipes that are created on all pastry catering menu items, referencing proprietary Contigo Austin recipes when needed. Manage personal organization in such a way as to enable the Contigo Catering kitchen to function smoothly and without interruption. Including detailed notes, clear communication, and procedural consistency. Lead by example, always. Maintain the standard of excellence as an example to the kitchen staff, including: Manage the kitchen when the Executive Chef and other Sous are out of the kitchen. Timeliness Proper equipment (knives, notebook, pen, etc.) Demonstrating proper technique Demonstrating cleanliness & safety standards Meet with Executive Chef on a bi‑weekly basis prepared with: Menu ideas/changes/concerns (based on execution & seasonality) Operational update from previous week Maintenance & Equipment needs/concerns Update weekly log as needed. Inventory Management Be aware of the regular inventory for all pastry related food products & kitchen/catering equipment in the kitchen. Studying BEOs and creating orders the following week and submitting to the Executive Chef to order. Planning is critical to success. Manage and organize all pastry leftovers from recent events, repurposing, freezing, saving, or using what you can. Maintain an accurate and detailed knowledge of all costs & pricing; update cost changes in software & update client prices. Communication with the Executive Chef & Sales Team on inventory, especially in regards to what needs to be sold, what is in excess in the freezer, what is ready/seasonal. Weigh in on amounts for menus and ordering needed for events. Daily update of inventory spreadsheet with regard to current pricing and all new invoices. Event Production & Working Events Prepare and plate pastries for tastings for potential clients. Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details. Create Prep Sheets for upcoming events. Assist with developing unique menus for any necessary events. Leading Events when time allows or on heavy event weekends. Menu Development Assist in developing the Contigo Catering pastry menu by researching new items, applying new techniques, and experimenting with new products. As seasons approach, create new menu items to add to our inventory, including holidays. Test recipes, not only for taste & presentation but for holding, reheating, travel & long‑term freezing. Maintaining a recipe database. Menu planning & brainstorming meeting(s) with Executive Chef, Director of Catering for new menus & refining current ones. Outcomes Each and every one of our clients is satisfied. You make food that not only tastes amazing, but is beautifully presented, and you do it with consistency. Costs are managed really well, and extra product or waste re‑routed with efficiency, quality, and creativity. You stay calm and handle change well. You can take directions without hesitation, but are also comfortable with autonomy. You are a versatile team player, a resource and guide. You maintain a close connection with the Executive Chef and they can rely on you for support. You maintain high standards, but the team enjoys being around you, and you contribute creative ideas in a collaborative way that doesn't bring you head to head with Sales & Event staff. Characteristics & Skills Creative & Forward‑Thinking Part art, you know flavor profiles and standards, but can also come up with new combinations and offerings with enjoyment and ease. Comfortable with Numbers Part science, you don't shy away from analyzing data & numbers, and you use them to help guide decision‑making. Proactive & Self‑Motivated You have an inherent ability to prioritize, and take action without being asked to do so and encourage others around you to become self‑starters as well. Problem Solver You're solution‑oriented, all the time, but especially on site for events. You make it happen in ever‑changing environments, and come up with creative options when others may be stumped. You have an ability to balance the focus on clients' needs with company needs, seeing the ‘big picture. Team player You anticipate the needs of your team, are able to hold people accountable without micromanaging them, and consider yourself a mediator. Detail‑oriented The little things matter to you; you notice minor discrepancies, unpolished glasses, or things that aren't quite right & dig in to not only understand them but to resolve them. Finisher You finish projects that you start and over‑deliver on expectations. Quality‑focused You don't call a project done until it's perfect & error‑free, and strive to establish protocols to avoid repeating errors in the future. Hands‑on doer You have the desire & ability to roll up your sleeves and get in the trenches with event staff as required. Strong organizational skills You're highly organized and have a place for everything that can be interpreted and accessed by others. You're not overwhelmed by shifting gears when needed, or keeping track of multiple clients and events at once. Excellent planner You plan ahead on an hourly, daily, weekly, monthly, and annual basis to ensure commitments, deadlines, and goals are met whether last‑minute or long‑term. Outgoing & Mindful You don't have to be that person that befriends everyone, but you're comfortable in a variety of spaces and sensitive to standards of communication with different types of clients. You help contribute to ensuring that our clients and team don't feel like a transaction, and instead like family. Qualifications 3+ years of pastry experience; 5+ years of professional cooking experience. Restaurant experience required. Catering experience is helpful, but not a dealbreaker; we don't want you stuck in old ways of another company. Demonstrated experience of quality and consistency is a major plus. Exceptional organization, communication, and interpersonal skills; a knack for keeping multiple projects in mind, properly and consistently ensuring that key messages cascade across the team and our client base, keeping everyone in the know. Proficient computing skills including Google Drive, Microsoft Office, etc. Passion for good food and drink, events that inspire, and a volition to provide Texas style hospitality every step of the way. Ability to integrate into the culture of Contigo Catering, and be a steward for this company no matter where you are. Ability to work a flexible schedule that matches the above description, sometimes including evenings, holidays, and weekends in accordance with business demands. Physical Requirements Ability to safely lift up to 50 lbs and engage in medium work, including being on your feet for a full shift Ability to type and operate necessary equipment, including cutting, peeling, and other duties that require fingering and dexterity Ability to withstand exposure to varying conditions of noise and sound, temperature, and environmental conditions both inside and outside, specifically including heat and cooking over open fire Ability to walk amidst varying terrains and perform onside event duties, climbing stairs and ramps, or occasionally stooping, kneeling, pushing, and pulling to assist with event production needs Contigo provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender identity, sex, national origin, age, disability, genetics, marital status, or sexual orientation. We particularly encourage individuals who identify as BIPOC and LGBTQ+ to apply. Please note that Contigo Catering's offices are ADA compliant, and Contigo Catering will do their best to make accommodations for the qualified applicant with mobility limitations or other disabilities. We encourage everyone of differing abilities to apply, but while doing so, please let us know what accommodations are required in your working environment. The responsibilities and duties listed above are intended to communicate general priorities for this position, but should not be understood as an exhaustive list of all job requirements to be completed through the duration of employment with Contigo Catering. #J-18808-Ljbffr Contigo Catering