Pastry Sous Chef

Duties And Responsibilities

• Average Percent of Time: 45%
  Assist in managing day-to-day pastry operations and pastry team.
  Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control.
  Examine the freshness of ingredients and participate in food tastings.
  Standardize Production Recipes to ensure consistent quality.
  Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
  Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed.
• Average Percent of Time: 25%
  Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.
  Ensure production processes, quality standards and deadlines are met.
  Ensure products meet the meal specifications and the utmost quality standards at all times.
• Average Percent of Time: 15%
  Support the Executive Pastry Chef with catering proposals, creativity, cost control, reports, schedule.
  Ensure availability of kitchen personnel based on business needs.
• Average Percent of Time: 10%
  Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness.

Qualifications

• Minimum of 4 years’ culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members.
• An Associate’s degree in Pastry Arts.
• Mastery of baking techniques and knowledge of current catering industry trends.