Pastry Sous Chef - Night-Shift Dessert Lead

Berns Steak House; Tampa (FL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Holiday bonus shift pay

Paid time off accrual

Life insurance

Medical and disability benefits

Employee discounts

Education/training opportunities

Free parking

Job summary

Bern’s Steak House in Tampa, FL is seeking a Pastry Sous Chef to lead the desserts and pastry program, ensuring exceptional preparation and team development per Bern’s standards. This mostly PM position requires late-night hours and a strong focus on sanitation and collaboration with the Harry Waugh Room.

The role emphasizes pastry leadership, staff training, and maintaining a high-energy kitchen environment, with opportunities to contribute to menu execution and guest satisfaction.

Qualifications

• Preferable 2-year degree from an accredited university in Pastry Arts with a restaurant background.
• High school diploma or higher and 2 year experience in the pastry or related professional area.
• Ability to work a variety of shifts including weekends, days, nights and holidays.

Responsibilities

• Oversee daily functions of the pastry and Harry Waugh Room kitchen operation.
• Assist in maintaining a motivated, interactive positive team in a diverse environment.
• Assist with training staff and ensuring professional conduct with team, managers and guests.
• Monitor hours and service levels, and manage prep and execution of all desserts.
• Maintain proper uniform/attire and ensure safety and sanitation standards (ServSafe).
• Stock and organize kitchen supplies; assist with deliveries as needed.
• Work long hours standing in a fast-paced environment and communicate effectively across departments.

Education

2-year degree in Pastry Arts

High school diploma or higher + 2 years pastry experience

Job description

Bern’s Steak House in Tampa, FL is seeking a Pastry Sous Chef to lead the desserts and pastry program, ensuring exceptional preparation and team development per Bern’s standards. This mostly PM position requires late-night hours and a strong focus on sanitation and collaboration with the Harry Waugh Room.

The role emphasizes pastry leadership, staff training, and maintaining a high-energy kitchen environment, with opportunities to contribute to menu execution and guest satisfaction.