Pastry Junior Sous Chef

Goddess-and-the-Bake; Chicago (IL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Benefits after 60 days

Job summary

Goddess and the Baker seeks a talented junior sous chef to lead dessert production at our new Chicago-area facility. You will guide a team, assist in recipe development, and uphold superior sanitation and quality standards.

With 2+ years in a similar role and strong P&L budgeting experience, you will thrive in a fast-paced, creative bakery environment that emphasizes innovation and collaboration.

Qualifications

• 2+ years of experience in a comparable pastry role.
• Proven ability to manage food and labor costs (P&L/budget).
• High-volume, high-quality production experience.
• Well-organized with timeline-focused results.
• Excellent communication and teamwork.
• Knowledge of weights, measures and baking techniques.

Responsibilities

• Oversee preparation and production of desserts, bread, and pastries for multiple outlets.
• Support the Executive Pastry Chef with new recipes and techniques.
• Process invoices and manage wholesale billing.
• Schedule a team of up to 25 employees including production, packing and drivers.
• Maintain sanitation and ensure health code compliance.
• Train bakers and uphold high standards of quality and presentation.

Skills

2+ years experience

P&L and budgeting experience

Strong communication

Bakery equipment knowledge

Trend awareness

Education

Health, safety and sanitation certification

Tools

Bakery equipment (slicing machine, mixers)

Job description

Summary

Goddess and the Baker is a fun, growing company with 7 locations in Chicago and Wisconsin. We own and operate a bakery commissary near downtown Chicago, IL. We are seeking a talented individual that can drive innovation, creativity and production at our new facility. The junior sous chef will provide leadership to deliver remarkable products for our customers as it relates to Goddess and the Baker's Mission and Values.

Principal Duties and Responsibilities

• Oversee preparation and production of desserts, bread, and pastries for several outlets
• Support the Executive Pastry Chef with the creation and development of new recipes and techniques
• Process internal invoices and manage billing of wholesale accounts
• Scheduling a team of up to 25 employees including production, packing and delivery drivers
• Maintain and develop superior sanitation practices
• Motivate the team to maintain a sense of self-pride and passion for food, service, and high standards
• Work side by side with the team to increase and maintain company standards
• Display High Creativity and quality levels through quarterly presentations/ projects
• Ensure requisitions are processed properly and placed in designated area
• Restock kitchen supplies and food items required for service
• Label and date products to ensure safekeeping and sanitation
• Maintain production knowledge and attention to detail with decoration and taste quality
• Assist bakers, and helpers as needed in execution of production
• Conduct training for bakers and compliance with job responsibilities
• Ensure that the highest level of quality.
• Always maintain a clean and organized station.
• Compliant with all health and safety code requirements at all times.
• Ability to follow a recipe, and the food standards set by the company.
• Ability to receive constructive criticism.
• A positive attitude is a must!

Pastry Chef Requirements

• 2+ years experience in a comparable role
• Proven experience in managing food and labor aspects of P&L and budgeting functions
• Previous High Volume- High-Quality experience
• Well-organized with the ability to meet timelines and show results through initiatives
• Great Communication Skills
• Up to date in trends and techniques
• Work varied shifts to include weekends and holidays
• Knowledge of bakery equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment
• Certified of health, safety and sanitation regulations
• Knowledge of weights, measures and various baking and preparation technique
• Strong knowledge of American and European pastries

• 2+ years experience in a comparable role
• Proven experience in managing food and labor aspects of P&L and budgeting functions
• Previous High Volume- High-Quality experience
• Well-organized with the ability to meet timelines and show results through initiatives
• Great Communication Skills
• Up to date in trends and techniques
• Work varied shifts to include weekends and holidays
• Knowledge of bakery equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment
• Certified of health, safety and sanitation regulations
• Knowledge of weights, measures and various baking and preparation technique
• Strong knowledge of American and European pastries

Benefits package available after 60 days