Pastry Sous Chef

REPORTS TO: Executive Chef

The Pastry Sous Chef supports the leadership of the pastry department and is responsible for overseeing daily pastry operations, supervising production, and ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is a hands-on leader who guides the pastry team while assisting in menu execution, training, and operational excellence.

• Oversee daily pastry production for restaurant service, banquets, events, and specialty outlets

• Ensure all pastry items are prepared according to established recipes, quality standards, and presentation guidelines

• Supervise pastry cooks and junior team members during prep and service

• Assign daily tasks and manage workflow within the pastry kitchen

• Step into production as needed to maintain service standards

• Monitor consistency, portioning, and presentation of all pastry items

• Ensure proper storage, labeling, and rotation of ingredients (FIFO)

• Maintain strict adherence to sanitation, food safety, and hygiene standards

• Inspect equipment and work areas to ensure proper functionality and cleanliness

• Assist in training and mentoring pastry cooks and commis chefs

• Provide real-time coaching and performance feedback

• Support onboarding and skill development of new pastry team members

• Promote a positive, professional, and collaborative kitchen culture

• Assist with inventory management, ordering, and cost control

• Help track product usage and minimize waste

• Communicate production needs and shortages to the Executive Pastry Chef

• Support menu tastings, seasonal rollouts, and special event preparation

• Act as department lead in the absence of the Executive Pastry Chef

• Attend meetings, trainings, and tastings as required

• Maintain regular attendance and schedule flexibility, including evenings, weekends, and holidays

• Support pastry operations across multiple outlets as business needs require

• Perform other duties as assigned by culinary leadership

• 3–5 years of professional pastry experience, preferably in upscale or high-volume environments

• Previous leadership or supervisory experience in a pastry kitchen preferred

• Strong knowledge of classic and contemporary pastry techniques

• Ability to lead a team while remaining hands-on in production

• Solid understanding of food cost awareness and waste reduction

• Knowledge of food safety, sanitation, and kitchen safety standards

• Strong organizational and communication skills

• Culinary or pastry degree preferred 

• Ability to stand and work for extended periods

• Ability to lift and carry up to 50 lbs

• Ability to work in hot and cold kitchen environments

• Frequent bending, reaching, and repetitive motions

• Manual dexterity to operate pastry equipment and tools
  
   

  INTENT AND FUNCTION OF JOB DESCRIPTIONS   

  All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded.  Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions.  In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive.  Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts.  The organization maintains its status as an at-will employer.   

    

  Cipriani is an equal opportunity employer.