AM Pastry Sous Chef

About the role

Responsible for managing the line-level pastry team under the Pastry Chef's direction to ensure high quality, high morale, and proper food cost levels.

Responsibilities

• Managing the team to execute the vision of the Pastry Chef
• Maintaining cleanliness and organization of bakeshop
• Communication and ordering of all pastry-specific supplies and equipment
• Proper rotation and monitoring of raw and finished products
• Managing dessert production and rotation to ensure food cost and BEST goals are achieved
• Assisting in menu development under guidance from Pastry Chef
• Training of all pastry team members to ensure the movement of the team through the tiered system
• Completing monthly inventories
• Complying with all company policies and procedures
• Regular and consistent attendance to perform the essential functions of this position
• Working well with other team members, managers, and interacting with guests

Supervisory Responsibilities

Up to 10 pastry cooks. This position is considered a member of the kitchen management team.

Requirements

• 3 years of experience in restaurant pastry or culinary education
• Minimum of 1-year experience in restaurant pastry
• Ability to write and speak clearly and effectively
• Ability to compose effective recipes
• Ability to convert recipes into larger and smaller batches
• Thorough understanding of weights, measures, and conversion of both
• Ability to exercise judgment and make decisions based on job knowledge and awareness of company goals

Physical Demands

• Requires heavy lifting of up to fifty pounds
• Requires working entire shift standing up
• Requires constant bending, stooping, and reaching

Work Environment

Fully equipped bakeshop staffed by as many as six people at one time. Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product. May occasionally be asked to go outside in all weather conditions.