What are the responsibilities and job description for the Culinary Team - Pastry Sous Chef position at JPMorgan Chase?
Lead a high-performing pastry team and bring innovative, hospitality-driven desserts to life as our Pastry Sous Chef, delivering exceptional quality and consistency across every service.
As a Pastry Sous Chef within our Culinary Team, you will be responsible for executing and evolving our pastry program, ensuring consistent, high-quality desserts and baked goods throughout service. You will lead and develop a team of pastry cooks, manage daily production planning, uphold food safety and sanitation standards, and deliver exceptional hospitality through craftsmanship, efficiency, and attention to detail.
Job Responsibilities
- Lead pastry service execution to ensure consistent quality, pacing, and timely flow throughout all service periods.
- Supervise and coach a diverse team of pastry cooks by delegating tasks, teaching techniques, and reinforcing standards.
- Plan and organize daily production lists based on forecasted business demand and operational priorities.
- Develop and test new desserts and bakery items through research and development and continuous improvement.
- Prepare a wide variety of pastries, breads, ice creams, and sorbets using traditional and modern methods and recipes.
- Maintain strong working knowledge of recipes, ingredients, allergens, and presentation requirements.
- Inspect product quality, ingredient condition, and the proper functioning and cleanliness of tools and equipment.
- Ensure all pastry items meet JPMorganChase standards for quality, quantity, freshness, and presentation.
- Set up and stock stations and replenish inventory and supplies to support efficient production and service.
Label, date, cover, and rotate products according to food safety requirements and FIFO practices.
Required qualifications, skills, and capabilities
- Demonstrated pastry and baking expertise across pastry production, bread baking, and frozen desserts (ice creams/sorbets).
- Proven ability to lead, train, and delegate effectively in a fast-paced kitchen environment.
- Strong production planning, time management, and organizational skills with high attention to detail.
- Working knowledge of food safety, sanitation principles, allergens, and relevant Department of Health requirements.
- Ability to work both independently and collaboratively, with a customer-focused and hospitality-driven mindset.
- Flexible schedule availability based on business needs.
- Ability to meet physical requirements including standing for prolonged periods, frequent bending/reaching/lifting, climbing stairs, and lifting/carrying up to 50 lbs.
Preferred qualifications, skills, and capabilities
- Previous professional pastry management experience (Sous Chef or similar).