Pastry Sous Chef

High Hampton•High Hampton, NC

1d•Onsite

About The Position

Responsible for managing the line-level pastry team under the Pastry Chef's direction to ensure high quality, high morale, and proper food cost levels. This position is considered a member of the kitchen management team.

Requirements

3 Years Experience in Restaurant and Pastry or Culinary Education
Minimum of 1-year experience in Restaurant and Pastry
Must be able to write and speak clearly and effectively.
Must be able to compose effective recipes.
Must be able to convert recipes into larger and smaller batches.
Must thoroughly understand weights, measures, and conversion of both.
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.
Requires heavy lifting of up to fifty pounds.
Requires working entire shift standing up.
Requires constant bending, stooping, and reaching.

Responsibilities

Managing the team to execute the vision of the Pastry Chef
Cleanliness and organization of bakeshop
Communication and ordering of all pastry specific supplies and equipment
Proper rotation and monitoring of raw and finished products
Managing dessert production and rotation to ensure food cost and BEST goals are achieved.
Assisting in menu development under guidance from Pastry Chef
Training of all pastry team members to ensure the movement of the team through the tiered system
Completing monthly inventories