Pastry Sous Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Managing the team to execute the vision of the Pastry Chef
• 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

EDUCATION AND EXPERIENCE

• 3 Years Experience in Restaurant and Pastry
• Minimum of 1-year experience in Restaurant and Pastry

LANGUAGE SKILLS

• Must be able to write and speak clearly and effectively
• Must be able to compose effective recipes

MATHEMATICAL SKILLS

• Must be able to convert recipes into larger and smaller batches
• Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY

• Must be able 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

• Full 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