AM Pastry Sous Chef

Blackberry Farm, LLC.; Tennessee; On-site; USD 45,000 - 60,000; Full time

Job summary

Blackberry Farm, LLC. in Walland, TN is seeking an AM Pastry Sous Chef to lead the pastry line under the Pastry Chef’s direction, ensuring high quality, high morale and proper food cost levels. It is a full-time on-site role at the Walland bakery facilities.

You will oversee up to 10 pastry cooks, support menu development, train staff, manage inventories, and ensure safety and teamwork in a fast-paced kitchen environment.

Qualifications

• 3 years of experience in restaurant pastry or culinary education.
• Minimum 1 year of restaurant pastry experience.
• Clear written and verbal communication.
• Ability to write recipes and scale batches.

Responsibilities

• Lead the pastry team under the Pastry Chef’s direction.
• Maintain cleanliness and organization of the bakeshop.
• Order pastry supplies and equipment as needed.
• Rotate products to manage food cost and quality.
• Oversee dessert production and cost targets.
• Assist in menu development under guidance from Pastry Chef.
• Train pastry team members through the tiered system.
• Complete monthly inventories.

Skills

Pastry team leadership

Inventory management

Recipe scaling

Communication skills

Education

3 years experience in restaurant pastry or culinary education

1 year experience in restaurant pastry

Job description

## AM Pastry Sous ChefApplylocations: Walland, TNtime type: Full timeposted on: Posted Todayjob requisition id: JR100456**It's fun to work in a company where people truly BELIEVE in what they're doing!** We're committed to bringing passion and customer focus to the business.1471 W. Millers Cove RdWalland, TN 37886Responsible for managing the line-level pastry team under the Pastry Chef's direction to ensure high quality, high morale, and proper food cost levels. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Managing the team to execute the vision of the Pastry Chef • Cleanliness and organization of bakeshop • Communication and ordering of all pastry specific supplies and equipment • Proper rotation and monitoring of raw and finished products • Managing dessert production and rotation to ensure food cost and BEST goals are achieved. • Assisting in menu development under guidance from Pastry Chef • Training of all pastry team members to ensure the movement of the team through the tiered system • Completing monthly inventories Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential functions of this position. Must be able to work well with other Team Members, Managers, and interact with our guests. SUPERVISORY RESPONSIBILITIES • Up to 10 pastry cooks • This position is considered a member of the kitchen management team. EDUCATION and EXPERIENCE • 3 Years Experience in Restaurant and Pastry or Culinary Education • Minimum of 1-year experience in Restaurant and Pastry LANGUAGE SKILLS • Must be able to write and speak clearly and effectively. • Must be able to compose effective recipes. MATHEMATICAL SKILLS • Must be able to convert recipes into larger and smaller batches. • Must thoroughly understand weights, measures, and conversion of both. REASONING ABILITY • Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals. PHYSICAL DEMANDS • Requires heavy lifting of up to fifty pounds. • Requires working entire shift standing up. • Requires constant bending, stooping, and reaching. WORK ENVIRONMENT • Fully equipped bakeshop staffed by as many as six people at one time. Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product. • May occasionally be asked to go outside in all weather conditions