Senior Pastry Sous Chef Lead Bench & Production

Prentice Organization; Scarborough (ME); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health benefits

Paid time off

Meals during shifts

Professional growth

Job summary

Not a Bakery, the pastry and bread program behind Prentice Hospitality Group, is seeking a Pastry Sous Chef to join the bench and uphold exacting standards for croissants, breads, and desserts at PHG's Portland, ME operations.

The role leads production in the Executive Pastry Chef's absence, plans weekly schedules, trains staff, and helps develop seasonal items while maintaining food safety and high quality across the bakery team.

Qualifications

• 3+ years of professional pastry/bakery experience, including at least 1 year in a supervisory role.
• Strong laminated dough skills and broad bakery fundamentals.
• Experience running production schedules and directing other bakers.
• Food safety and allergen knowledge; ServSafe Manager certification or willingness to obtain.

Responsibilities

• Run daily production for viennoiserie, breads, cakes, cookies, and pastries to recipe and schedule.
• Laminate, shape, proof, bake, and finish to house technique with quality checks.
• Lead kitchen in Executive Pastry Chef's absence with timely decisions on quality and priorities.
• Develop, test, and document recipes and seasonal items with standardized production sheets.
• Train, coach, and check the work of bakers; manage onboarding and scheduling.
• Plan weekly production balancing wholesale, preorders, and holiday programs.

Skills

Pastry/bakery experience

Laminated dough skills

Production scheduling

Food safety & allergen knowledge

Team supervision

Education

ServSafe Manager certification

Job description

Not a Bakery, the pastry and bread program behind Prentice Hospitality Group, is seeking a Pastry Sous Chef to join the bench and uphold exacting standards for croissants, breads, and desserts at PHG's Portland, ME operations.

The role leads production in the Executive Pastry Chef's absence, plans weekly schedules, trains staff, and helps develop seasonal items while maintaining food safety and high quality across the bakery team.