PASTRY SOUS CHEF

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
• Aiding 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

Requirements

• Must comply with all company policies and procedures
• Regular and consistent attendance is required to perform the essential functions of this position
• Must be able to work well with other Team Members, Managers, and interact with our guests

Qualifications

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

Skills

• Must be able to write and speak clearly and effectively
• Must be able to compose effective recipes
• Must be able to convert recipes into larger and smaller batches
• Must thoroughly understand weights, measures, and conversion of both

Benefits

• Salaried
• Varies DOE
• $55,000.00 - $80,000.00

Pay

• Varies DOE
• $55,000.00 - $80,000.00

Schedule

• Full-Time