Pastry Sous Chef

White Lodging Services, Inc.; New York (NY); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a skilled Pastry Sous Chef to lead the pastry team in a dynamic kitchen environment. This role emphasizes creativity and high-quality ingredients, with responsibilities ranging from menu creation to staff management. The ideal candidate will thrive in a collaborative atmosphere, ensuring compliance with health standards while fostering a culture of continuous learning and teamwork. Join a forward-thinking team where your culinary expertise will shine and contribute to an exceptional dining experience.

Qualifications

• Trained in all aspects of pastry, desserts, and baked goods.
• Experience in managing pastry kitchen staff and daily operations.

Responsibilities

• Oversee daily pastry production and manage pastry staff.
• Ensure compliance with health and safety standards.
• Create menus and manage daily pastry operations.

Skills

Analytical Skills

Creativity

Adaptability

Customer Focus

Coaching

Job description

Summary:

The pastry chef is trained and skilled in all aspects of pastry, desserts, breakfast breads, baked goods, and display pieces. They oversee daily operations in these areas, working alongside the Executive Chef to lead the pastry team with a shared vision and mission.

Responsibilities

The Pastry Sous Chef is responsible for all aspects of daily pastry production supporting the Executive Chef and F&B directions. They oversee pastry kitchen staff and handle food-related concerns on behalf of the Executive Chef. Key responsibilities include:

1. Supporting the development and representation of the pastry category, emphasizing high quality, seasonal ingredients, and continuous learning.
2. Assisting with hiring, training, and managing pastry staff daily.
3. Ensuring compliance with health, safety, and food standards, including local health departments, HACCP, and federal guidelines.
4. Organizing and managing daily pastry operations.
5. Creating menus, recipes, and records, and managing menu implementation.
6. Following SOPs and directives, utilizing daily forms and functions.
7. Supporting marketing and sales initiatives with the Sales Department, Executive Management, and FOH outlets.
8. Managing accounting procedures such as invoice processing, payroll, inventories, and P&L reviews.
9. Checking food freshness, following recipes, and portion controls.
10. Monitoring food expenses to stay within budget.
11. Improving guest feedback scores and online rankings.
12. Fostering teamwork and respect among staff.
13. Mentoring staff for career growth and development.

    Other Information

    Core competencies include:

    • Analytical Skills
    • Leading Edge
    • Creativity
    • Adaptability
    • Customer Focus
    • Coaching

    Location Code: 9093