Pastry Sous Kitchen Manager

Scratch Restaurants Group; Los Angeles (CA); On-site; USD 40,000 - 70,000; Full time

Job summary

Join a dynamic culinary team at a forward-thinking restaurant group, where creativity meets quality. As a Pastry Sous Chef, you'll play a pivotal role in crafting exquisite desserts and overseeing the pastry team. This full-time position offers the opportunity to work closely with experienced chefs, innovate new menu items, and maintain high standards of quality and safety. If you're passionate about pastry arts and thrive in a fast-paced kitchen environment, this is your chance to shine in an exciting culinary landscape.

Benefits

401(k)

401(k) matching

Dental insurance

Health insurance

Paid time off

Vision insurance

Wellness resources

Qualifications

• Experience in pastry preparation and dessert menu development.
• Ability to manage inventory and food costs effectively.

Responsibilities

• Oversee dessert and sourdough bread preparation.
• Manage food costs and supervise pastry team schedules.
• Communicate weekly with the Executive Pastry Chef.

Skills

Pastry preparation

Menu development

Inventory management

Effective communication

Education

Culinary degree

Pastry certification

Tools

Kitchen equipment

POS system

Job description

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Wellness resources

Scratch Restaurants was founded by Chefs Phillip Frankland Lee and Margarita Kallas-Lee, who aimed to redefine restaurant concepts with their personal touch. Each concept is unique, but all share a dedication to an artisanal “from scratch” approach to hospitality. Currently, we feature and are expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.

Pasta Bar Los Angeles is seeking an experienced Pastry Sous Chef to assist the Executive Pastry Chef with new menu rollouts and dessert preparations for our Pasta and Sushi restaurant concepts. The ideal candidate can work independently under the guidance of the Executive Chef, demonstrates hospitality, maintains high-quality standards, and adheres to safety and cleanliness protocols. This is a full-time, exempt position.

Responsibilities

• Oversee dessert and sourdough bread preparation
• Maintain product quality
• Manage food costs
• Handle ordering
• Supervise the pastry team schedule
• Manage inventory
• Communicate weekly with the Executive Pastry Chef via Zoom or in person
• Collaborate on various projects with the Executive Pastry Chef
• Maintain an organized workspace
• Occasionally work during service, especially when introducing new desserts

Physical Demands

• Ability to walk, stand, rotate, lift, and reach continuously
• Work with high volumes of repetitive tasks
• Lift up to 50 lbs for shipping desserts
• Effective communication in English with the Executive team
• Bilingual Spanish speakers are preferred but not required
• Read, write, and communicate via email and phone
• Work in hot and cold environments

Focused attention to detail is essential.