Position Summary:

The Pastry Sous Chef assists the Pastry Chef and/or the Chef de Cuisine in the successful management, execution, and presentation of all Mother Wolf desserts. The Pastry Sous Chef ensures the rollout of any developed recipes and seasonal desserts to the pastry cooks and bakers while ensuring that the pastry team is supported during production and plating shifts.

Duties & Responsibilities:

• Ensures the completion of any daily production list.
• Ensures the quality and consistency of all pastry dishes to meet expectations.
• Checks quality and condition of pastry kitchen equipment is in proper working order.
• Ensures all stored product is labeled and stored following company standards and FIFO.
• Maintain cleanliness and sanitation of assigned station, in accordance with Health Department standards.
• Stays up to date with the latest pastry trends and techniques.
• Work with the kitchen staff to ensure smooth and efficient kitchen operations.

Skills/Experience:

• One years experience in a similar position.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Professional verbal and written communication with guests, employees, vendors, and ownership.
• Ability to work a flexible schedule including evenings, weekends and holidays when required.
• Must have SNHD Food Handler card up to date.