Pastry Sous Chef — High-Volume Luxury Catering

DO & CO; Redondo Beach (CA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

401K and healthcare benefits

Daily complimentary meals

Career development opportunities

Job summary

DO & CO in Redondo Beach, CA is seeking a Pastry Sous Chef to lead daily production of high-quality pastries and desserts. You will train staff, ensure strict food safety practices, and maintain schedules to meet deadlines in a fast-paced, luxury catering environment.

The ideal candidate has at least 4 years of culinary experience in high-volume kitchens, an associate's degree in pastry arts, and a strong mastery of baking techniques.

Qualifications

• Associate’s degree in pastry arts.
• 4+ years of culinary experience in high-volume, full-service kitchens with at least 5-person teams.
• Mastery of baking techniques and knowledge of current catering industry trends.
• Excellent interpersonal and communication skills; able to train and supervise staff.

Responsibilities

• Manage the daily production of fresh high-quality foods.
• Ensure production processes, quality standards and deadlines are met.
• Read, understand and train menu specifications.
• Supervise, motivate, and assist a team of kitchen associates.
• Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
• Report problems with the food safety management system to their manager and the hygiene and food safety team.
• Other duties and responsibilities as assigned by management.
• Upkeep and maintain food safety.

Skills

Baking techniques

Interpersonal skills

Detail-oriented

Team leadership

Communication skills

Food safety HACCP

Education

Associate’s degree in pastry arts

Job description

DO & CO in Redondo Beach, CA is seeking a Pastry Sous Chef to lead daily production of high-quality pastries and desserts. You will train staff, ensure strict food safety practices, and maintain schedules to meet deadlines in a fast-paced, luxury catering environment.

The ideal candidate has at least 4 years of culinary experience in high-volume kitchens, an associate's degree in pastry arts, and a strong mastery of baking techniques.