Corporate Pastry Sous Chef

Atlas Restaurant Group•Baltimore, MD

2d•$65,000 - $80,000

About The Position

The Corporate Pastry Sous Chef plays an instrumental role in the innovation and production of all pastry operations of Atlas Restaurant Group. This position will report to and work closely with the Corporate Pastry Chef to enhance our brand’s dining experience as well as demonstrate a passion for the art of baking and commitment to exceptional quality.

Requirements

Strong knowledge of pastry techniques and the art of dessert presentation
Proficiency in various pastry disciplines such as baking, decoration, and chocolate work
Creative ability to develop new desserts and menu items
Experience with menu planning and cost projections
Knowledge of sanitation regulations and food safety standards
Excellent leadership skills with experience in team management and guidance
Ability to work under pressure in a fast-paced environment
Strong organizational skills with attention to detail
Good communication skills, both verbal and written
Basic computer skills for inventory management, scheduling, and recipe maintenance
3 - 4 years of related high-volume pastry chef experience
2 - 3 year of managerial experience within a related field
Must have a valid form of identification.
Must have a Serv-safe certification.
Must have the knowledge to add, subtract, multiply, and divide in all units of measurement using whole numbers, common fractions, and decimals.
Must have the knowledge to calculate figures and amounts such as discounts, interest, tips, and proportions.
Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must be proficient in all Microsoft Office and Google Workspace applications.
Must have experience working with restaurant software such as: Avero, xtraCHEF, and Restaurant365, ADP Workforce Now, Toast (POS), PayDay Portal.
Ability to speak and understand English is required.
Must have the knowledge, skill and ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations;
Must have the knowledge and ability to write reports, business correspondence, and standard operating procedures (SOPs).
Must have the knowledge and ability to effectively answer questions and speak before groups of managers, clients, customers, and the general public at restaurant locations.
Must have the ability to use common sense to understand and carry out written and oral instructions.
Must have the ability to creatively solve problems in a fast paced environment using experience and an outside-the-box mindset.
Must be able to use a desktop or laptop computer;
Must be able to use various common office machinery such as multi-function telephone, copy machine, postage meter, calculator, timeclock.
Must be able to utilize and understand a wide range of baking techniques, tools, and equipment.
The individual must be comfortable sitting for extended periods of time.
Successful performance of this position requires close and constant monitoring of computer screens.
While performing the duties of this job, the employee is regularly required to stand, walk, reach and handle, manipulate, or feel objects.
The individual must be able to occasionally stoop, kneel, crouch or lift and carry up to 50 pounds.
The individual must have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies.
Personal Accountability: Follows policies and procedures, reports to work as scheduled, accepts responsibility for one's own actions, and takes initiative to ensure that work is completed correctly and in a timely manner without close supervision.
Teamwork: Develops and maintains effective working relationships with other employees. Maintain professionalism during challenging situations, and recognize the need for assistance in order to cooperatively accomplish the goal
Engage Employees: Understands that all employees are internal customers. Must remain engaged to better identify their needs and lead with integrity.
Give and Receive Feedback: Won’t shy away from giving constructive feedback, and is able to do so in a respectful manner; recognizes the positives in people and situations and reinforces with praise and appreciation; seeks out feedback and coaching to develop in role; is able to receive feedback and coaching without becoming defensive.
Emotional Intelligence: Demonstrates emotional awareness of self and others in order to build strong and lasting professional relationships. Does not engage in gossip or unproductive negative conversations. Must be able to remain calm and work efficiently and effectively under high stress and frustrating conditions.
Leadership: Ability to lead by example, delegate tasks and demonstrate duties as needed. Must be willing to engage in any activity in the restaurant.
Ability to work a flexible schedule including evenings, weekends and holidays as needed.
Work in various fast paced environments that are of moderate to high noise level and foot traffic, such as restaurant locations or the corporate office.

Nice To Haves

Degree in Pastry Arts, Baking, or relevant culinary field is preferred, but not required
Ability to speak Spanish is not required but desirable.

Responsibilities

Assist in the oversight of daily operations of the pastry team to ensure alignment with culinary and corporate objectives.
Monitor that all set culinary standards and recipes are followed in accordance with the specified restaurant concept.
Develop and execute pastry and dessert menus for corporate events, meetings, and executive dining.
Collaborate with the Corporate Pastry Chef to align pastry offerings with the overall culinary objectives and corporate strategy.
Mentor pastry team members, including pastry cooks and assistants, to ensure high-quality production and professional growth.
Conduct recipe testing and adjust recipes as needed for flavor, texture, and visual appeal.
Ensure strict adherence to food safety and sanitation standards according to local health codes and company policies.
Monitor inventory levels of ingredients and supplies, place orders as necessary, and manage budget constraints.
Design and implement plating presentations for pastries and desserts that align with the corporate brand and event themes.
Lead and participate in pastry production, demonstrating advanced techniques and providing hands-on assistance when needed.
Analyze food costs and labor to maintain profitability while ensuring high standards of quality and presentation.
Foster a collaborative and innovative work environment, encouraging creativity and the sharing of new ideas in the pastry department.
Schedule pastry staff shifts and coordinate with other departments with the guidance of the Corporate Pastry Chef.
Address and resolve any issues related to pastry operations, including customer complaints and staff performance.
Monitor food facility health permits and food handlers licenses for restaurant locations to ensure they remain within expiration date per local Department of Health requirements.