Pastry Sous Chef

Le Jardinier - MFAH; Houston (TX); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Pre-Tax Commuter Benefits

Employee Assistance Program

Pet Insurance Discounts

BenefitsHub Discounts

Family Meal Provided

Job summary

Bastion Hospitality LLC is seeking a Pastry Sous-Chef to supervise daily pastry production, guide the team, and uphold high standards of quality and guest experience. You will work under the Pastry Chef to drive efficiency, accuracy, and excellence across all pastry and baking operations.

Responsibilities include recruiting and training pastry staff, managing inventory, ensuring sanitation, and collaborating with FOH and retail teams to maintain par levels and profitability.

Qualifications

• Must have excellent verbal and written communication skills.
• Must read, speak and interpret documents in clear English.
• ServSafe certification is required.
• Food Safety Handler certification is required.
• Must be able to work a flexible schedule (including mornings, nights, weekends, and holidays).

Responsibilities

• Oversee daily pastry and baking operations and staff.
• Ensure high-quality food products and timely communication between team and expeditor.
• Recruit, train, and manage pastry staff within budget and policy constraints.
• Maintain recipe books and cost cards for new items.
• Coordinate daily purchasing with Pastry Chefs and verify deliveries.
• Maintain cleanliness and organization of kitchen and storage areas.

Skills

Verbal communication

Written communication

English proficiency

Multitasking

Leadership

Education

High School Diploma

Associate’s Degree in Culinary Arts (Pastry)

ServSafe certification

FoodSafetyHandler certification

Tools

Word

Excel

Email

Reservation management systems

Computer accounting programs

Job description

Pastry Sous-Chef – Job Description

The Pastry Sous Chef supervises the daily production and distribution of all pastries, desserts and breads that are served. They work under the Pastry Chef and assist in overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management. They participate in creating menu items using a variety cooking techniques and ingredients.

Your Responsibilities

• EmbodiesthestandardsofRestaurantBrandbydisplayingprofessionalisminallforms of communication.
• Worktoensurecontinuousdevelopmentinqualityofguestexperience,service, operational efficiency, employee retention and satisfaction.
• Workasamemberoftheleadershipteamtoachievecompanyobjectivesinsales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Manages all pastry and baking operations and staff on a daily basis to ensure a consistent,highqualityfoodproductandmotivatestheteamwithaservicedriven desire to exceed the expectations of our guests.
• Ensureconsistent,thorough,andtimelycommunicationtosubordinates,peers, managers, customer and vendors.
• Workstorecruit,train,andmanage pastryandbakingstafftoensureconsistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service.
• Manage and develop direct reports towards individual growth and quality standards of excellence.
• Work in support of the Pastry Chef and/or Head Baker to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards.
• Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
• Expedite service efficiency and effectively, maintaining proper pace and quality. Workcloselywiththediningroomexpeditorandteamtoensureanelevatedguest experience.
• Dailyproductionforallbreaditems(includingmixing,shapingandbaking)forallfood
• and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)rations.
• Dailyproductionforalldessertitems,includingbutnotlimitedtoviennoiserie,pastries, cookies, and ice creams
• Maintaintherecipebooksbyensuringallrecipesarecurrent.
• Create recipecostcardsfornew menu items.
• Organizedailymiseenplaceinventorytocreatedailyproductionlistforallstations.
• CoordinateonpurchasingneedsdailywithPastryChefs.Verifyalldeliveriesforproper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies.
• Ensurethatallequipmentandtheoverallenvironmentarekeptcleanandinexcellent working condition through personal inspection and by following the properties preventative maintenance programs.
• Participate in all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports;reviewandanalyzesalestoensurestockrotationandthatprofitabilityremains within targets
• Whereapplicable,workwith FOHRETAILteam:Dailyqualitycheckoffooditems,assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held.
• Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread & pastry production
• Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Ensurethatallequipmentiskeptcleanandkeptinexcellentworkingconditionthrough personal inspection and by following the restaurant’s preventative maintenance schedule.
• Prepareallrequiredpaperwork,includingforms,reportsandschedulesinanorganized and timely manner.

Your Qualifications

• Minimum1-3years’experienceworkinginarestaurantorfoodservice retail establishmentofsimilar caliber.
• Minimum1yearexperienceasaPastrySousCheforSupervisor preferred
• HighSchoolDiploma,orequivalentlevelofeducation, required(Mustbeableto add, subtract, multiply, and divide in all units of measure)
• Associate’sDegreeorequivalentCertificationinCulinaryartswithafocusonPastry Arts and Baking preferred.
• Must have previous related experience in restaurants or food and beverage operations,preferablywithcorporatediningfacilitiesandclientrelationships.
• Servsafecertification required.
• FoodSafetyHandlercertification required.
• Excellentverbalandwrittencommunication skills.
• Abilitytoread,speakandinterpretdocumentsinclear English.
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accountingprograms,havebudgetaryanalysiscapabilities,andworkingknowledge of reservation management systems
• Mustbeabletoexertwell-pacedabilityinlimitedspaceandtoreachotherlocations of the restaurant in a timely basis.
• Mustbeabletomulti-taskandmanageinhighvolume,andhighstressenvironments.
• Musthavemanualdexteritytouseandoperateallnecessary equipment.
• Mustbeabletoreach,bend,stoop,andstretch. Canfrequentlyliftupto30pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Mustbeabletoworkaflexibleschedule.(includingmornings,nights,weekends,and holidays)Theabilitytospeakasecondarylanguageisconvenientbutnotnecessary.

What We Offer

• Comprehensive Medical, Dental, and Vision Insurance
• Pre-TaxCommuter Benefits
• EmployeeAssistance Program
• Pet Insurance Discounts
• BenefitsHub Discounts
• FamilyMeal Provided

Bastion HospitalityLLCisanEqualOpportunityEmployer.Incompliancewiththe AmericanswithDisabilitiesAct,BastionHospitalityLLCwillprovidereasonableaccommodationstoqualifiedindividualswithdisabilitiesandencouragesboth prospectiveandcurrentemployees to discuss potential accommodations with the employer.Employeesmustmaintaintheconfidentialityofallcompanyandcustomer informationandmustnotdiscusssuchmattersoutsideofBastion HospitalityLLC.Tactanddiscretionmustbeusedinalldealingswithallcustomersandpotential customers to maintain a positive image of Bastion HospitalityLLC.

We use eVerify to confirm U.S. Employment eligibility.

Competitive salary