Pastry Sous Chef

PASTRY SOUS CHEF

If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests’ expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department.

About You

• You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills.
• You take pride in being the final ‘inspector’ of your pastry creations.
• You have an optimistic personality and you thrive in a fast-paced environment.
• You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills.
• You possess a working knowledge and understand the nuances between front and back of house and BEO’s.
• You are a multi-tasking guru that maintains a high level of organization and detail.

What You Get to Do

• Plan and supervise the Pastry team in the production, preparation and presentation of all pastry.
• Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine.
• Participate in attracting, training, retaining and motivating the Pastry team members.
• Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate.
• Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus.
• Aid in the procurement of all items needed for Pastry, using Birch Street Systems.
• Ensure quality and consistency set forth by Pastry Chef de Cuisine.
• Read, understand and implement BEO’s.
• Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness.
• Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation.
• Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality.
• Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas.
• Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed.
• Comply with attendance rules and regulations and be available to work on a regular basis.
• Attend management meetings in absence of Pastry Chef de Cuisine.

What You Need to Be Successful

• A High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years’ experience in the pastry industry, in which 2+ years were in a supervisory role.
• Ability to read, write, compute, communicate in English and Imperial measurements.
• Possess or able to receive ServSafe Certification.
• Ability to quickly assess situations, determine priority, create a strategy and implement it
• Effective and engaging communication with fellow associates, supervisors, managers and staff.
• Knowledge of all safety protocols for both BOH & FOH areas.
• Able to function with prolonged periods of standing and walking in hot kitchen environment
• Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc...
• Possess a valid Driver’s License and clean driving record.