Pastry Sous Chef - Lead Italian Desserts & Team

Eataly; Houston (TX); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Paid Time Off

401K with match

Bonus program

Free family meal daily

Discounts at Eataly

Classes on products and ItalianCuisine

Job summary

Eataly in Houston is seeking a Pastry Sous Chef to oversee the pastry production for all counters and restaurants. You will manage a pastry team of about 10 employees and ensure top quality in all desserts, cakes, and dolci, reporting to the Executive Chef.

The role requires 4+ years in high-volume pastry work, knowledge of Italian pastries, and strong leadership. Onsite work with flexible hours and a focus on quality.

Qualifications

• 4+ years of experience in a high-volume pastry preparation position.
• Knowledge of Italian pastries and techniques.
• Excellent communication and leadership skills.
• Intermediate computer skills.
• Degree from a post-secondary culinary/pastry arts training program preferred.

Responsibilities

• Supervises and participates in the production of all pastry items for Eataly’s counters and restaurants.
• Assists in managing the pastry team: schedules; submits payroll; provides feedback and motivation; trains on Italian pastry production, principles and practices; coaches and counsels.
• Verifies all foods prepared meet quality standards in terms of portion size, flavor, texture and consistency.
• Produces decorative centerpieces and special orders.
• Orders and requisitions all supplies for the pastry shop.
• Maintains a clean and sanitary food production area according to Department of Health standards.
• Performs other duties as required or assigned.

Skills

Pastry production leadership

Italian pastries knowledge

Communication skills

Leadership

Computer skills

Education

Culinary/Pastry arts degree

Job description

Eataly in Houston is seeking a Pastry Sous Chef to oversee the pastry production for all counters and restaurants. You will manage a pastry team of about 10 employees and ensure top quality in all desserts, cakes, and dolci, reporting to the Executive Chef.

The role requires 4+ years in high-volume pastry work, knowledge of Italian pastries, and strong leadership. Onsite work with flexible hours and a focus on quality.