Pastry Sous Chef

Pastry Sous Chef

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.

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.

Varies with business. Hours are flexible, but are usually 8 am-4 pm. When busy, hours are later and reach between 50 and 70.

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.

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:

• 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.

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.

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.

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.

A successful candidate in this role embodies the following:

• 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.

Characteristic or Skill - Summary of What's Expected

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