Pastry Chef

The Sous Chef – Pastry Focus assists the Executive Chef in the overall supervision of kitchen operations, with direct responsibility for the Pastry and Dessert Program.

Requirements

• Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program.
• Execute and supervise the production of consistently high-quality desserts for restaurant service, special events, and wine dinners.
• Provide leadership, guidance, evaluation, and support to the Pastry Chef and pastry team through hands-on involvement and mentorship.
• Assist the Executive Chef with ordering food products and processing requisitions accurately and efficiently.
• Maintain and implement daily food preparation lists to ensure operational efficiency.
• Monitor and ensure daily maintenance and proper use of all kitchen equipment.
• Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations.
• Assign duties to kitchen associates to support efficient workflow and productivity.
• Train and supervise associates in proper food preparation techniques, dessert execution, and equipment operation.
• Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts.
• Support the achievement of departmental budgetary objectives and food cost targets.
• Maintain regular and reliable attendance.
• Incorporate safe work practices into all job functions.
• Previous Pastry Chef experience required.
• Strong hands-on pastry and dessert production skills with leadership capability.
• Knowledge of accepted sanitation standards and applicable health codes.
• Ability to read, write, and speak English as required for communication, training, and equipment operation.

Benefits

• $75,000 - $85,000