Catering by Michaels Pastry Sous Chef

About the role

The role involves managing pastry production, ensuring high-quality desserts are consistently produced, and collaborating with other culinary teams.

Responsibilities

• Oversee the preparation and quality control of all pastry items.
• Collaborate with the head chef and other kitchen staff to ensure smooth operation of the pastry station.
• Develop new dessert recipes and improve existing ones based on customer feedback and trends.
• Train and mentor junior pastry chefs as needed.

Requirements

• Bachelor’s degree in Culinary Arts or related field.
• Minimum 5 years of pastry chef experience.
• Proven ability to manage multiple tasks simultaneously and meet deadlines.
• Strong knowledge of pastry techniques and ingredients.
• Excellent communication skills to work effectively with cross-functional teams.

Qualifications

• Proficiency in pastry arts and baking techniques.
• Experience with pastry equipment and food safety regulations.
• Ability to work flexible hours including weekends and evenings.

Skills

• Attention to detail.
• Problem-solving skills.
• Leadership and mentoring abilities.
• Time management and organizational skills.

Benefits

• Comprehensive health insurance package.
• Flexible work schedule.
• Professional development opportunities.
• Employee discounts on company products/services.

Pay

$XX per hour, depending on experience.

Schedule

Variable schedule to accommodate restaurant operations.

Note: The above details are subject to change and may vary based on company policy and individual performance.