Pastry Sous Chef

Restaurant  GREYWIND , from award-winning chef Dan Kluger, is seeking a Pastry Sous Chef. This is a full-time management position with our growing company. 

We know it all starts with having the right people to lead the charge. We are searching for an autonomous go-getter with strong culinary insight who can help BOH management create a foundation to scale the BOH Pastry team and who has the desire to grow with us as the business expands.

The Pastry Sous Chef is responsible for assisting the Chef de Cuisine and Chef Owner in the oversight of the hourly pastry team and will oversee the menu and the administration of our Pastry Department's day-to-day operations, including various fine dining and events venues and a retail Bakery.

Duties and responsibilities include, but are not limited to:

• Executing all requests and orders from the Executive Chef
• Ability to execute all positions on the line and support line staff when they get behind
• Execute and oversee the production of all pastry menu items
• Expedite orders correctly and efficiently to ensure smooth kitchen flow
• Fully understand the importance of and can utilize standard recipe cards and plating guides
• Ensure all kitchens and prep areas are kept clean and maintained properly following Department of Health regulations
• Ensure every cook is using the right tool for the right job (for example: not using a pot as a mixing bowl)
• Communicate daily pars necessary for service needs throughout each shift for each station
• Checking and tasting all mise en place that is prepared by pastry cooks and the bakery team
• Perform thorough line checks before each service as outlined on checklists
• Oversee the sanitation team, ensuring they are performing their duties within company cleanliness and safety guidelines
• Create weekly schedules for the Pastry Team, including review of PTO and unpaid time off requests
• Review Pastry Team punch-ins and punch-outs, and approve and edit timecards weekly
• Preparation and review of department payrolls before submission
• Train and educate new BOH hires following company guidelines
• Conduct performance reviews at regular intervals for feedback and learning
• Manage corrective actions and exit plans when needed
• Complete inventory accurately, update and maintain inventory sheets, and submit completed inventory following corresponding deadlines
• Place all food and chemical orders, as required, based on forecasting of needs resulting from analysis of product mix reports, anticipated specials, introduction of new dishes, contracted large parties, buy-outs, off-site events,
• Stay current and maintain the proper knowledge of requirements, protocol, and steps necessary for DOH inspection
• Working knowledge and ability to execute all kitchen recipes, ability to properly record and write recipes as per the Executive Chef's instructions
• Ability to proficiently use software programs such as Microsoft Office Suite, Outlook, SharePoint, Meez, Restaurant 365, Toast, and Paylocity

Qualification Requirements:

• At least 2 years of management-level experience in NYC restaurants 
• A genuine interest and passion in seasonally driven menu items
• An energetic and positive attitude with the ability to lead and inspire
• The ability to manage a team of cooks with an emphasis on strong communication skills, organization, and cleanliness
• Qualified candidates must have their NYC food handler’s certificate

We are an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.