Pastry Sous Chef

Role Overview

Education and Experience

• High school diploma or GED plus four years of culinary, food and beverage, or related professional experience.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of relevant experience.

Pastry Culinary Team

• Supervise employees and manage day-to-day operations, including coordinating cooks and food preparation workers.
• Lead shifts while preparing food and executing requests according to specifications.
• Build trust, cooperation, communication, accountability, and productivity among team members.

Culinary Standards

• Develop new culinary ideas, products, relationships, systems, and artistic food contributions.
• Maintain food preparation, handling, storage, purchasing, receiving, portion, waste, and temperature standards.
• Prepare and cook food, check quality, and create suitable presentations and decorative displays.
• Ensure pastry shift operations comply with food and beverage policies, procedures, laws, and regulations.

Guest Service and Goals

• Provide service that supports customer satisfaction and retention while meeting daily quality and service expectations.
• Coach employees and emphasize guest satisfaction and continuous service improvement.
• Achieve performance, budget, team, and operational goals and manage supplies and inventories within budget.

Training and Administration

• Train staff on safety procedures, menu items, ingredients, preparation methods, and unique tastes.
• Review staffing levels, support interviewing and hiring, and administer policies and disciplinary procedures consistently.
• Communicate with supervisors and colleagues, solve problems, escalate issues, and attend relevant meetings.

Employer Context