Bakery Sous Chef

Ralph Brennan Restaurant Group; Ralph (AL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Paid time off

Health, dental, and vision benefits

Employee dining discounts

Professional development opportunities

Career advancement

Collaborative culinary culture

Job summary

Ralph Brennan Restaurant Group is seeking a Bakery Sous Chef to lead daily bakery production, mentor staff, and uphold exceptional quality, consistency, and hospitality across our artisan offerings.

You will collaborate with the Executive Bakery Chef to maintain recipes, production schedules, and portion standards, supervise bakers and pastry cooks, manage inventory, and contribute to menu development and catering support.

Qualifications

• 3-5+ years of professional bakery or pastry experience.
• Supervisory or leadership experience preferred.
• Excellent organizational and time-management skills.
• Strong communication and leadership abilities.
• Ability to multitask while maintaining exceptional quality.

Responsibilities

• Assist in managing all daily commissary bakery production and operations.
• Lead by example while fostering a positive, professional, and respectful kitchen culture.
• Prepare artisan breads, viennoiserie, pastries, cakes, desserts, and seasonal specialty items.
• Ensure recipes, production schedules, and portion standards are followed without exception.
• Supervise and coach bakers, pastry cooks, and production staff.
• Verify product quality at every stage of production.
• Maintain proper food safety and sanitation standards.
• Monitor inventory levels and communicate purchasing needs.
• Assist with ordering, receiving, and inspecting ingredients for quality and freshness.
• Minimize waste through proper planning and inventory rotation.
• Train new employees on recipes, techniques, equipment, and company standards.
• Ensure equipment is cleaned and maintained properly.
• Assist in menu development, seasonal offerings, and recipe testing.
• Support production for catering, wholesale, retail, and restaurant operations as needed.

Skills

Bakery production

Leadership

Food safety

Time management

Mentoring

Education

Culinary or pastry education

Job description

Bakery Sous Chef

Join Our Team

We are seeking a passionate, organized, and hands‑on Bakery Sous Chef to help lead the daily production of an artisan bakery committed to exceptional quality, consistency, and hospitality. This is an exciting opportunity for a culinary professional who thrives in a fast‑paced environment, enjoys mentoring others, and takes pride in producing outstanding baked goods.

The Bakery Sous Chef works alongside the Executive Bakery Chef to oversee production, maintain quality standards, develop team members, and ensure every product meets our commitment to excellence.

Key Responsibilities

• Assist in managing all daily commissary bakery production and operations.
• Lead by example while fostering a positive, professional, and respectful kitchen culture.
• Prepare artisan breads, viennoiserie, pastries, cakes, desserts, and seasonal specialty items.
• Ensure recipes, production schedules, and portion standards are followed without exception.
• Supervise and coach bakers, pastry cooks, and production staff.
• Verify product quality at every stage of production.
• Maintain proper food safety and sanitation standards.
• Monitor inventory levels and communicate purchasing needs.
• Assist with ordering, receiving, and inspecting ingredients for quality and freshness.
• Minimize waste through proper planning and inventory rotation.
• Train new employees on recipes, techniques, equipment, and company standards.
• Ensure equipment is cleaned and maintained properly.
• Assist in menu development, seasonal offerings, and recipe testing.
• Support production for catering, wholesale, retail, and restaurant operations as needed.

Qualifications

• 3-5+ years of professional bakery or pastry experience.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of:
• Artisan bread production
• Viennoiserie
• Laminated doughs
• Cakes and pastries
• Scratch baking
• Excellent organizational and time‑management skills.
• Strong communication and leadership abilities.
• Ability to multitask while maintaining exceptional quality.
• Food safety certification preferred.
• Culinary or pastry education is a plus.

Physical Requirements

• Ability to stand for extended periods.
• Lift up to 50 pounds.
• Work in hot, cold, and fast‑paced production environments.
• Flexible schedule, including early mornings, weekends, and holidays.

What We're Looking For

The ideal candidate:

• Has a passion for artisan baking.
• Leads with integrity and professionalism.
• Takes ownership of quality and consistency.
• Develops and mentors team members.
• Pays exceptional attention to detail.
• Works with urgency without sacrificing quality.
• Embraces continuous learning and improvement.
• Values teamwork and collaboration.

We Offer

• Competitive salary
• Paid time off
• Health, dental, and vision benefits (where applicable)
• Employee dining discounts
• Professional development opportunities
• Career advancement within a growing organization
• A collaborative and supportive culinary culture

Why Join Us?

We're committed to creating exceptional baked goods through craftsmanship, consistency, and teamwork. If you're an experienced bakery professional who enjoys leading people, maintaining the highest quality standards, and helping build an outstanding bakery program, we'd love to meet you.

Ralph Brennan's six high-energy, high-experience restaurants (plus a bakery) stand apart for our commitment to inspired, locally-sourced cuisine and gracious hospitality served up in New Orleans' most revered and iconic dining rooms.