Pastry Sous Chef

Contigo Catering•Austin, TX

2d•$50,000 - $60,000•Hybrid

About The Position

Launched in 2014, Contigo Catering grew out of roots in the Contigo family ranch in Fredericksburg and Contigo Restaurant in Austin. Now, our own independent company responding to rapid growth and high demand, we are a leader in custom catering in Central Texas. From backyard gatherings to large corporate banquets, Contigo Catering has the know-how to turn any special day into a memorable celebration... served with a slice of Texas hospitality. Our events are noteworthy for their custom crafted menus, exceptional hospitality, eye for style, seamless coordination, unique bar service, and a special catalog of package additions. Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Pastry Sous Chef assists in the planning, organizing, training, and leadership necessary to achieve objectives in line with company goals regarding costs, employee retention, food execution, and cleanliness & sanitation while delivering unique, excellent meals that our clients rave about. They also get the chance to show off their skills and play key roles in special events, such as whole animal roasts at outdoor events or a live fire exhibition at the Austin Food & Wine Festival. As such, the ideal candidate has a strong track record of quality, is creative, adept at keeping track of multiple clients and communicating proactively with each player, and is capable of having fun while maintaining a high standard of accountability at every stage of our process. We are a small, tightly knit team that enjoys good food and values good people. We are seeking a candidate with long-term potential who will feel comfortable growing with us.

Requirements

3+ years of pastry experience
5+ years of professional cooking experience
Restaurant experience required
Exceptional organization, communication, and interpersonal skills; a knack for keeping multiple projects in mind, properly and consistently ensuring that key messages cascade across the team and our client base, keeping everyone in the know.
Proficient computing skills including Google Drive, Microsoft Office, etc.
Passion for good food and drink, events that inspire, and a volition to provide Texas style hospitality every step of the way.
Ability to integrate into the culture of Contigo Catering, and be a steward for this company no matter where you are.
Ability to work a flexible schedule that matches the above description, sometimes including evenings, holidays, and weekends in accordance with business demands.
Ability to safely lift up to 50 lbs and engage in medium work, including being on your feet for a full shift
Ability to type and operate necessary equipment, including cutting, peeling, and other duties that require fingering and dexterity
Ability to withstand exposure to varying conditions of noise and sound, temperature, and environmental conditions both inside and outside, specifically including heat and cooking over open fire
Ability to walk amidst varying terrains and perform onside event duties, climbing stairs and ramps, or occasionally stooping, kneeling, pushing, and pulling to assist with event production needs

Nice To Haves

Catering experience is helpful, but not a dealbreaker; we don’t want you stuck in old ways of another company.
Demonstrated experience of quality and consistency is a major plus.

Responsibilities

Support the Executive Chef in the execution and development of the vision for Contigo Catering’s Pastry Menus.
Maintain intimate knowledge of the ingredients and execution of all recipes that are created on all pastry catering menu items, referencing proprietary Contigo Austin recipes when needed.
Manage personal organization in such a way as to enable the Contigo Catering kitchen to function smoothly and without interruption. Including detailed notes, clear communication, and procedural consistency.
Lead by example, always. Maintain the standard of excellence as an example to the kitchen staff, including: Manage the kitchen when the Executive Chef and other Sous are out of the kitchen. Timeliness Proper equipment (knives, notebook, pen, etc.) Demonstrating proper technique Demonstrating cleanliness & safety standards
Meet with Executive Chef on a bi- weekly basis prepared with: Menu ideas/changes/concerns (based on execution & seasonality) Operational update from previous week Maintenance & Equipment needs/concerns Update weekly log as needed.
Be aware of the regular inventory for all pastry related food products & kitchen/catering equipment in the kitchen.
Studying BEOs and creating orders the following week and submitting to the Executive Chef to order. Planning is critical to success.
Manage and organize all pastry leftovers from recent events, repurposing, freezing, saving, or using what you can.
Maintain an accurate and detailed knowledge of all costs & pricing; update cost changes in software & update client prices.
Communication with the Executive Chef & Sales Team on inventory, especially in regards to what needs to be sold, what is in excess in the freezer, what is ready/seasonal. Weigh in on amounts for menus and ordering needed for events.
Daily update of inventory spreadsheet with regard to current pricing and all new invoices.
Prepare and plate pastries for tastings for potential clients.
Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details.
Create Prep Sheets for upcoming events.
Assist with developing unique menus for any necessary events.
Leading Events when time allows or on heavy event weekends.
Assist in developing the Contigo Catering pastry menu by researching new items, applying new techniques, and experimenting with new products.
As seasons approach, create new menu items to add to our inventory, including holidays.
Test recipes, not only for taste & presentation but for holding, reheating, travel & long-term freezing.
Maintaining a recipe database.
Menu planning & brainstorming meeting(s) with Executive Chef, Director of Catering for new menus & refining current ones.