Demi Sous Pastry Chef

Key Responsibilities

• Lead culinary team and administrate/coordinate operational plan
• Evaluate employee knife skills and identify areas of improvement
• Facilitate training, staff scheduling, cooking timelines and production schedules
• Inspect food to ensure it meets standards of quality and impart expectations of quality to production staff
• Directly oversee the team's daily sanitation procedures of all kitchen equipment and facilities
• Auxiliary with purchasing and maintain inventories

Qualifications

• Minimum of 3 years of professional baking/pastry experience
• Excellent communication and interpersonal skills
• Ability to thrive in a fast-paced, team-oriented kitchen environment
• Strong attention to detail with an unwavering commitment to cleanliness and organization
• Ability to work flexible hours, including evenings and weekends
• Positive attitude and a team-first mindset

Additional Information

• Pay Rate: $19.75-$23.00/hr