AM Pastry Sous Chef

Blackberry Farm; Walland (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

Blackberry Farm in Walland, TN is seeking a Pastry Manager to lead the line-level pastry team under the Pastry Chef. You will ensure high quality outputs, proper morale, and maintain costs while coordinating pastry supplies and equipment.

The role includes training staff, assisting in menu development, and performing monthly inventories in a fully equipped bakeshop with a collaborative kitchen environment.

Qualifications

• 3 years' experience in restaurant pastry or relevant culinary education required.
• Ability to convert recipes into larger or smaller batches with accurate weights and measures.
• Strong written and spoken communication; ability to compose clear recipes.

Responsibilities

• Manage the line-level pastry team under the Pastry Chef's direction to ensure high quality and morale.
• Maintain cleanliness and organization of the bakeshop and ensure proper food cost levels.
• Coordinate communication and ordering of pastry-specific supplies and equipment.
• supervise rotation and monitoring of raw and finished products and assist in menu development.
• Train pastry team members to advance through tiered system and complete monthly inventories.
• Adhere to company policies; ensure regular attendance and collaboration with kitchen staff and guests.

Skills

Strong communication

Recipe scaling

Team leadership

Education

3 Years Experience in Restaurant & Pastry or Culinary Education

Tools

Inventory management

Job description

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 Rd Walland, 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 ChefCleanliness and organization of bakeshopCommunication and ordering of all pastry specific supplies and equipmentProper rotation and monitoring of raw and finished productsManaging dessert production and rotation to ensure food cost and BEST goals are achieved.Assisting in menu development under guidance from Pastry ChefTraining of all pastry team members to ensure the movement of the team through the tiered systemCompleting monthly inventoriesMust 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 RESPONSIBILITIESUp to 10 pastry cooksThis position is considered a member of the kitchen management team.EDUCATION and EXPERIENCE3 Years Experience in Restaurant and Pastry or Culinary EducationMinimum of 1-year experience in Restaurant and PastryLANGUAGE SKILLSMust be able to write and speak clearly and effectively.Must be able to compose effective recipes.MATHEMATICAL SKILLSMust be able to convert recipes into larger and smaller batches.Must thoroughly understand weights, measures, and conversion of both.REASONING ABILITYMust be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.PHYSICAL DEMANDSRequires heavy lifting of up to fifty pounds.Requires working entire shift standing up.Requires constant bending, stooping, and reaching.WORK ENVIRONMENTFully 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