Pastry Sous Chef - Lead Dessert Program & Menu Innovation

Compass Group USA; City of Rochester (NY); Hybrid; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

FSAs

Employee Assistance Program

Commuter Benefits

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates is seeking a Pastry Sous Chef in Rochester, NY. The role supports the overall food program, overseeing culinary functions, inventory, planning, and production, while ensuring adherence to client culture, Health Department regulations, and company standards.

The position requires leadership to train and direct back-of-house staff, with responsibilities spanning menu planning, cost control, and quality, freshness, and presentation expectations for customers and management.

Qualifications

• At least 5 years of culinary experience with 1 year in a management role.
• Experience in restaurants, hotels, corporate dining or related operations.
• Knowledge of food trends, quality, sanitation, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, and coaching skills.
• ServSafe or health dept certification preferred.

Responsibilities

• Coordinate and participate in preparation and cooking of items.
• Assist with planning and creating menus.
• Roll out new culinary programs with marketing and culinary teams.
• Assist with cost controls and expenditure management.
• Perform other duties as assigned.

Skills

Culinary experience

Supervisory/leadership

Training/mentoring

Food cost controls

MS Office / Excel

Health & safety knowledge

Planning & organization

Education

Associate’s degree in Culinary Arts

Tools

MS Office

Excel

Job description

Restaurant Associates is seeking a Pastry Sous Chef in Rochester, NY. The role supports the overall food program, overseeing culinary functions, inventory, planning, and production, while ensuring adherence to client culture, Health Department regulations, and company standards.

The position requires leadership to train and direct back-of-house staff, with responsibilities spanning menu planning, cost control, and quality, freshness, and presentation expectations for customers and management.