Pastry Sous Chef

Compass Group•New York, NY

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryThe Pastry Sous Chef for Bon Appétit Management Company is responsible for the overall success of the Pastry program, adhering to the Client's culture and guidelines, the Health Department's regulations, and Bon Appétit's standards and expectations of food quality, freshness, and presentation. In this role, you will bring creativity and culinary excellence to a sophisticated corporate dining program in New York City - crafting exceptional pastry and dessert offerings that are delicious, eye-appealing, and nutritious, while meeting client financial budgetary goals. You will oversee the sanitation and safety of all pastry kitchens, lead and mentor a team of pastry associates, and uphold the highest standards of hospitality, quality, and professionalism that define our program.

Responsibilities

Design and execute seasonal pastry menus, desserts, breads, and specialty items that reflect current culinary trends
Develop innovative recipes and presentation concepts that elevate the overall dining experience
Maintain consistent quality and visual standards across all pastry offerings
Collaborate with the Executive Chef to align pastry programs with the overall menu vision
Supervise, mentor, and develop pastry team members, fostering a culture of learning and growth
Organize daily production schedules and delegate tasks to ensure efficient kitchen operations
Conduct performance reviews, provide ongoing coaching, and support career development
Lead by example, modeling professionalism, teamwork, and a positive kitchen culture