Pastry Sous Chef

Yarzin Sella•Washington, DC

3d•$75,000 - $83,000•Onsite

About The Position

The Pastry Sous Chef is responsible for delicious crafting desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. The Pastry Sous Chef will lead a pastry team and should be passionate about baking and be inspired to create masterpieces that go beyond our clients’ expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Requirements

Working knowledge of baking techniques and the pastry-making process.
Creative ability with artistic skill in decorating cakes and other desserts.
Keen attention to detail.
Strong communication, multi-tasking and problem-solving skills.
Sense of urgency and ability to work and lead a team within a safe manner.
Passion for delicious, flavorful food executed and served with care and consistency.
Solid track record of success in previous assignments demonstrating upward career tracking
A minimum of 3 year of progressive culinary management experience or 3 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
Prior experience and success in running a busy kitchen.
Wide array of cuisine and culinary experience.
Knowledge of substitution to accommodate a variety of dietary restrictions.
Exemplary record of attendance, safety, and performance in previous position.
Sous Chef in a full service, moderate to high volume restaurant or equivalent.
Computer Skills: Word, Excel, PowerPoint, and Cloud-Based Services.
Food Handler’s License
Authorized to work in the U.S.

Nice To Haves

Culinary school graduate or college degree preferred

Responsibilities

Operate and manage the daily pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
Prepare ingredients and handling baking and other kitchen equipment to the client’s guidelines with the Chef De Cuisine
Create pastries, baked goods, and confections, by following a set recipe.
Develop new recipes for seasonal menus.
Decorate pastries and desserts to ensure beautiful and tasteful presentation.
Identify staffing needs and help recruit and train team members.
Monitor the stock of baking ingredients.
Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
Ensure the kitchen adheres to safety and health regulations.
Supervise and train staff members, when needed.
Maintain a clean and organized workspace. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management.