Catering by Michaels Pastry Sous Chef

Job Description

Job Description

Join Our Pastry Leadership Team

At Catering by Michaels, we believe an event is more than food on a plate. Every dessert, pastry, and finishing touch contributes to an experience that guests remember long after the event is over.

Founded in 1980, Catering by Michaels is a full-service catering and events company based in Morton Grove, Illinois. We produce events throughout Chicago and the surrounding suburbs, ranging from weddings and galas to corporate events, festivals, and private celebrations.

We are seeking a Pastry Sous Chef who is passionate about baking, committed to excellence, and ready to help lead a talented pastry team in a fast-paced production environment.

About Catering by Michaels

For more than four decades, we have built our reputation as one of Chicago's leading catering and events companies through quality, creativity, and execution.

• Scratch kitchen focused on quality, craftsmanship, and fresh ingredients
• Sustainability leader, certified by both Green Restaurant and Green Seal
• Experience executing major events including Lollapalooza, the NFL Draft, the Black Creativity Gala, LIV Golf, and countless weddings, galas, and corporate events throughout Chicago
• Full-service catering and event production serving Chicago and the surrounding suburbs

Every role contributes to the client experience.

Why This Role Matters

The Pastry Sous Chef is responsible for helping lead the daily operations of our pastry department while maintaining the quality, consistency, and presentation standards that our clients expect.

This is a hands-on leadership role that combines production, team development, recipe execution, and operational oversight. The ideal candidate leads by example, works alongside the team, and takes pride in creating exceptional desserts for a wide variety of events.

Key Responsibilities

• Oversee daily pastry production and quality control
• Scale, prepare, and execute recipes according to company standards
• Train, mentor, and supervise pastry team members
• Assist in developing new recipes, seasonal offerings, and creative dessert concepts
• Manage inventory levels, purchasing needs, and production planning
• Ensure compliance with all sanitation, food safety, and workplace safety standards
• Support off-site catering events and high-volume production periods
• Maintain a clean, organized, and efficient pastry department
• Collaborate with culinary leadership to continuously improve quality and efficiency

Qualifications

• Minimum of 2 years of progressive pastry management or bakery management experience, preferably in catering, hotels, bakeries, or fine dining environments
• Demonstrated leadership skills with the ability to train, motivate, and develop team members
• Strong organizational, communication, and time management skills
• Hands-on approach to kitchen leadership with a willingness to work alongside the team
• Ability to multitask and adapt to changing production priorities
• Passion for pastry arts and commitment to continuous improvement
• Flexible availability including mornings, evenings, weekends, and holidays as needed
• Spanish language skills are a plus. If you speak Spanish, you will be working alongside team members who do as well
• Valid Food Service Sanitation Manager Certification preferred or ability to obtain upon hire
• Basic computer skills including Microsoft Outlook, Microsoft Office, and inventory or production management systems

If selected for an interview, there may be the request to work a paid stage shift with a skills test.

• Must possess or be able to obtain a valid Food Service Sanitation Manager Certification
• Basic computer proficiency required, including email, scheduling, inventory management, and Microsoft Office applications
• Ability to accurately complete production records, inventory documentation, and departmental communications
• Strong organizational skills with the ability to manage multiple priorities and deadlines in a hectic and busy space

• Ability to stand and remain active for extended periods throughout the workday
• Ability to lift, carry, push, and pull products, ingredients, equipment, and supplies weighing up to 50 pounds regularly and up to 100 pounds occasionally
• Ability to bend, kneel, stoop, reach, and squat frequently during food production and kitchen operations
• Ability to work in refrigerated environments, hot kitchen conditions, and varying production environments
• Ability to effectively communicate with team members, vendors, and management
• Ability to taste and evaluate food products to ensure quality, consistency, and adherence to company standards

Work Environment

This position is based in our Morton Grove production facility and supports events throughout Chicago and the surrounding suburbs. The environment is fast-paced, production-focused, and collaborative, requiring strong attention to detail and the ability to maintain quality under deadlines.

Compensation and Benefits

• Competitive compensation based on experience
• Opportunities for advancement and professional growth
• Health, dental, and vision insurance
• 401(k) with company match
• Paid vacation time
• Employee meals and company discounts
• Opportunity to contribute to some of Chicago's most recognized events

Why Work With Catering by Michaels

We have been doing this since 1980 because we care about doing things the right way. Our pastry team takes pride in creating desserts that reflect the quality, creativity, and professionalism that define our company.

If you are an experienced pastry professional looking for an opportunity to lead, grow, and make an impact, we encourage you to apply.

Join a catering and events company that values craftsmanship, leadership, and creating exceptional experiences through food.