Pastry Sous Chef

DO & CO•Redondo Beach, CA

20h

About The Position

Leads kitchen team in chef's absence. Provides guidance to junior pastry staff members, including, but not limited, to line cooking, pastry preparation, and presentation. Oversees and organizes kitchen stock and ingredients. Trains new culinary employees and motivate them.

Requirements

Excellent interpersonal skills that build trust and instill confidence.
Detail-oriented, organized, self-motivated
Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
Ability to accurately monitor and reduce wastage
Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
Must complete assign tasks within the given time and meet kitchen ready deadlines
Schedule Flexibility (different shifts - night, weekends, holidays)
HACCP Knowledge
Minimum of 4 years’ culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members.
An Associate’s degree in Pastry Arts
Mastery of baking techniques and knowledge of current catering industry trend

Responsibilities

Assist in managing day-to-day pastry operations and pastry team.
Execute Daily Food Service, Quality, Technique, Portion, Presentation and Cost Control.
Examine the freshness of ingredients and participate in food tastings.
Standardize Production Recipes to ensure consistent quality.
Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly.
Manage, motivate, and train pastry team and enforce compliance and issue disciplinary as needed.
Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation.
Ensure production processes, quality standards and deadlines are met.
Ensure products meet the meal specifications and the utmost quality standards at all times.
Support the Executive Pastry Chef with catering proposals, creativity, cost control, reports, schedule.
Ensure availability of kitchen personnel based on business needs.
Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness.
Maintain Culinary Excellence Standards.
Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.
Identify new pastry techniques and presentations.
Responsible for understanding the company’s business, goals, culture and challenges.
Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency.
Analyze trends, root causes and look for opportunities to improve work environment
Ensure compliance with all policies, practices and regulations
Provide coaching and trainings to support staff
Conduct meetings with Union Representative as needed
Create and maintain reports as requested by and for management