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Overview

Along with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef oversees a team of Pastry Cooks that are responsible for preparing high quality products in all areas of the pastry department. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant friendly attitude, and a strong passion for hospitality and growth.

This role will pay an annual salary of $65,000 to $75,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

Job expires 8/31/2024

Responsibilities

• Ensure high performance and overall excellence & hospitality in the Pastry Department throughout each day's specific service periods, ensure consistent execution of pastry offerings and timely flow of service.
• Always maintain positive working relationships and clear communication with Kitchen & Service teams.
• Lead by example. Team comes first mentality.
• Must demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues.
• Drive to elevate your personal performance and maintain the standards of quality and receptive to changing needs and priorities.
• Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence.
• Continuously provide support to all pastry staff
• Able and willing to attend pre-service line ups with product and dish information for FOH team
• Must attend weekly Sous Chef meetings
• Assists in food prep assignments and/or cooking during peak periods as needed and ensures that the team appropriately stocks and maintains sufficient levels of food products at line stations during service period.
• Maintain a clean and stocked workplace, prep area, storage area and walk-in
• Implementing all personnel policies/decisions as outlined in the Employee Handbook.
• Must hold the team accountable. Strict standards
• Provide feedback to Executive Chef and Pastry Chef in regards to team performance and perform employee evaluations and provide a training program.
• Administer coaching and counseling to BOH team on a daily basis. Will administer disciplinary action when necessary, and provide feedback and direction to the team.
• Updating order guides, and communicating with Chefs to ensure pars are met.
• Ordering of all dry goods ordering, pars, inventory, and proper storage for the restaurant.
• Placing order with appropriate Sous Chef for daily pastry produce, any online or special item orders.
• Responsible for maintaining cleanliness and organization standards in the pastry & restaurant.
• Ensure weekly deep cleaning standards are met (we are putting on a daily performance, look the part). Must adhere to standard operating procedures for food handling (labeling, proper storage and rotation of product).
• Ensure all mise en place meets preparation standards and is ready for service.

Financial:

• Manage food cost
• All menu items must be costed either before being put onto the menu.
• Matching labor to business levels
• Assist in bi-monthly inventory each month
• Monitor inventory levels and ensure that there is no waste and inventories are being rotated accordingly. FIFO

Department of Health and HACCP standards:

• Expected to maintain all required health department credentials in good standing.
• Must have NYCDOH Certificate
• Will monitor all critical control points of the flow of product through the pastry kitchen.
• Must alert managers to any issues in a timely manner
• Fill out daily temperature logs and ensure fridges are maintaining proper temperature.
• Ensure that sanitation buckets are set up and maintained throughout the kitchen daily.
• Make sure all stations have thermometers and maintain logs.

Qualifications

• 2+ years' experience in a Pastry leadership position
• Certification in Hospitality-related field, or equivalent (preferred)
• An understanding of baking and pastry techniques, production and a basic understanding of how to use kitchen equipment
• Eagerness to learn, grow, and teach
• Positive demeanor, ability to give and take direction, and passion for the food industry
• Open availability. Night and weekend availability is a must.
• English fluency and additional languages preferred, but not required

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