Pastry Sous Chef

Do & Co; Boston (MA); On-site; USD 65,000; Full time

Job summary

DO & CO is seeking a dynamic Pastry Sous Chef in Boston to manage kitchen operations and culinary teams in a high-volume environment. The role includes executing quality food services, training staff, and maintaining high standards. This opportunity offers a salary of $65,000 along with benefits including 401K and daily meals.

Benefits

401K and healthcare benefits

Daily Complimentary Meals

Genuine career development opportunities

Qualifications

• Minimum of 3 years of culinary experience in high-volume kitchens.
• Bachelor’s degree in culinary is highly desired.
• Knowledge of current catering industry trends.

Responsibilities

• Manage day-to-day kitchen operations and culinary team.
• Execute daily food service quality and cost control.
• Train and develop culinary team members.

Skills

Culinary experience

Team management

Food cost control

Culinary techniques

Education

Bachelor’s degree in culinary

Job description

We have an incredible opportunity for a dynamic, energetic, and eager Pastry Sous Chef in Boston.

About DO & CO:

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

What we offer:

• $65,000
• Full-time employees are eligible for 401K and healthcare benefits; Medical, Dental & Vision.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.

Responsibilities:

• Manage day-to-day Kitchen operations and culinary team in an assigned area.
• Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control.
• Ensure production processes, quality standards and deadlines are met.
• Identify new culinary techniques and presentations.
• Train, Manage, develop, guide and appraise the performance of culinary team.
• Responsible for understanding the company’s business, goals, culture and challenges.
• Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
• Analyze trends, root causes and look for opportunities to improve work environment
• Ensure compliance with all policies, practices and regulations
• Provide coaching and trainings to support staff
• Conduct meetings with Union Representative as needed
• Create and maintain reports as requested by and for management

Qualifications:

• Minimum of 3 years of culinary experience in a high-volume, full-service kitchens
• Bachelor’s degree in culinary is highly desired
• knowledge of current catering industry trend

Diversity & Inclusion statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.