Sous Chef, Baker

Position Overview

The Bakery Sous Chef will work alongside the Bread Shop Executive Chef to manage the daily operations of the kitchen, including leading and motivating a team of kitchen staff, creating menus, and managing food costs.

Essential Duties And Responsibilities

• Work closely with the Executive Baker to create new menus and update existing ones
• Oversee the daily operations of the kitchen, including food preparation and cooking, plating, and presentation
• Train and supervise kitchen staff, ensuring that they follow the proper techniques, safety standards, and sanitation procedures
• Manage food costs by ordering ingredients, minimizing waste, and implementing inventory control procedures
• Ensure that all dishes are prepared and presented according to the highest standards of quality, taste, and appearance
• Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction
• Keep up-to-date with industry trends, techniques, and innovations, and incorporate them into the menu and kitchen operations as appropriate
• Handle administrative duties, such as scheduling, payroll, and inventory management
• Maintain a clean, organized, and safe kitchen environment at all times

Qualification Requirements

• Must be at least 21 years of age
• Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
• Certification from a culinary school preferred
• Two (2) or more years of experience as a Bakery Sous Chef or similar role
• Certified Food Protection Manager Certification required
• Previous leadership experience in the culinary field preferred
• Excellent knowledge of culinary techniques, ingredients, and equipment
• Complete knowledge of health and safety regulations
• Understanding of food cost management and inventory control
• Basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production
• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele
• Able to lead and mentor a team
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Able to work a flexible schedule to include nights and weekends
• Willing and able to work in a fast-paced, busy, and somewhat stressful environment

Supervisory Responsibilities

This position will supervise all line-level positions within the bake shop.