Pastry Sous Chef

Position Summary

The Pastry Sous Chef supports the Executive Chef in overseeing the pastry kitchen operations. This role combines hands-on pastry production with leadership responsibilities, ensuring that all desserts, breads, and baked goods meet the highest standards of quality, creativity, and consistency.

Reports to: Executive Chef and Assistant Executive Chef

Compensation & Benefits

• Hourly position starting at $26/hr
• Health, Dental, Vision, Life Insurance
• Meals on Duty
• Generous Paid Time Off program
• 401(K) with company match
• Opportunities for professional development and career growth
• Golf playing privileges (limited)

Key Responsibilities

•             Pastry Production

•             Prepare, bake, and decorate pastries, breads, cakes, and plated desserts

•             Assist in developing new recipes and seasonal menu items

•             Ensure consistency in flavor, texture, and presentation

•             Team Leadership

•             Supervise pastry cooks, assistants, and interns during daily operations

•             Provide training and mentorship on techniques, standards, and kitchen safety

•             Operational Management

•             Organize daily production schedules to meet restaurants, banquets, and catering demands

•             Monitor inventory, order supplies, and manage food cost control

•             Maintain accurate records of ingredient usage and requisitions

•             Quality & Safety control

•             Uphold food safety and sanitation standards in compliance with regulations

•             Conduct regular checks to ensure cleanliness and hygiene in the pastry kitchen

•             Guarantee all products meet the establishment’s quality standards

•             Coordinate with other kitchen departments to align dessert service with overall menus

•             Communicate effectively with front-of-house staff regarding guest expectations

•             Support special events with customized pastry offerings

Qualifications

•             Formal culinary or pastry training (degree or certification preferred)

•             Minimum 3–5 years of professional pastry experience, including supervisory responsibilities

•             Strong knowledge of pastry techniques, chocolate work, sugar artistry, and bread baking.

•             Excellent organizational and leadership skills

•             Ability to work under pressure and manage multiple tasks simultaneously

Working Conditions

•             Full-time position; flexible schedule including evenings, weekends, and holidays

•             Fast-paced kitchen environment requiring standing for extended periods

•             Occasional lifting of heavy equipment or ingredients