The Pastry Sous Chef is responsible for the production and presentation of pastries and other baked goods. Assists the Executive Pastry Chef in the daily activities of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Being a Pastry Sous Chef requires 4-6 years of experience in the field or in a related area. Oversees the activities of the pastry staff in the absence of the Executive Pastry Chef. In addition, Pastry Sous Chef requires an understanding of federal, state, and local food sanitation regulations. May require a bachelor’s degree. Typically reports to an Executive Pastry Chef. The Pastry Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Working as a Pastry Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision.
Pastry Sous Chef Job Description Template
Our company is looking for a Pastry Sous Chef to join our team.
Responsibilities:
- Maintain order and discipline in the kitchen during work hours;
- Continue to work with Executive chef to develope the current menu;
- Successfully manage time and resources;
- Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
Requirements:
- Vegan baking experience strongly preferred;
- Knowledge of Kosher baking preferred;
- 2+ years professional Pastry and Artisan Bread experience;
- Pastry/Culinary School strongly preferred.