Pastry Sous Chef

Danielnyc; New York (NY); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player is seeking a talented Pastry Sous Chef to support the Pastry Chef in creating exquisite desserts and managing kitchen operations. This role requires a passionate individual with a minimum of three years of management experience in high-volume dining, showcasing expertise in both classic and contemporary pastry techniques. The ideal candidate will thrive in a fast-paced environment, demonstrating strong leadership skills and a commitment to excellence. Join this dynamic team and contribute to a culinary experience that delights guests with every bite.

Qualifications

• 3+ years of management experience in high-volume dining environments.
• Superior knowledge of pastry techniques and principles.

Responsibilities

• Support the Pastry Chef in menu design and production.
• Oversee quality assurance and cost control in the pastry department.

Skills

Schedule Flexibility

Leadership

Pastry Techniques

Multi-tasking

Quality Assurance

Cost Control

Food Safety Procedures

Organizational Skills

Communication Skills

Education

Culinary Training or Degree

Job description

Pastry Sous Chef

The Pastry Sous Chef is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station, as well as all aspects of food production including quality assurance, cost control, employee relations, and related tasks within the pastry department.

Qualified candidates will have a minimum of 3 years of management experience in a high-volume dining environment and be well-versed in French pastry production and presentation in both restaurant and banquet settings. The candidate should have a solid understanding of restaurant operations, strong attention to detail, a sense of responsibility, organization, cleanliness, and the ability to inspire staff to produce results with a balance of common sense, a commitment to excellence, and a goal of exceeding guest expectations.

Skills & Requirements:

• Must have schedule flexibility, including nights and weekends
• Ability to lead, train, mentor, recruit, and discipline a team
• Passion for both classic and contemporary pastry approaches
• Ability to multi-task in a fast-paced environment
• Understanding of profitability, quality assurance, and cost control (reviewing monthly P&L, purchasing)
• Manage all aspects of kitchen operations and production
• Maintain standards established by The Dinex Group

Competencies & Qualifications:

• At least three years of experience in high-volume or fine dining pastry environments, with a minimum of one year in management
• Superior knowledge of pastry techniques, including principles and formulas related to starches, fats, sugars, liquids, eggs, and flavorings
• Ability to multitask and work under pressure in a high-volume, fast-paced environment
• Positive interaction with supervisors, management, coworkers, members, and the public to promote teamwork and professionalism
• Ability to produce high-quality work efficiently and accurately
• Ability to read, analyze, and interpret business and technical documents
• Proficiency in writing reports, business correspondence, and procedures
• Ability to perform calculations related to discounts, proportions, and percentages
• Active practice of food safety procedures
• Leadership, training, and motivational skills
• Strong organizational and time management skills
• Culinary training or degree preferred but not required
• Strong English communication skills; French and Spanish are a plus

The Dinex Group LLC is an equal opportunity employer. We do not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by law.