Pastry Sous Chef

Mr C Coconut Grove•Miami, FL

About The Position

The Pastry Sous Chef is responsible for overseeing the pastry department in a professional kitchen. This role involves managing the production of a wide variety of pastries, desserts, and baked goods while ensuring high quality and consistency. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items.

Requirements

Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Ability to learn and perform all essential job functions accurately and safely.
Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure.
The ability to taste all foods to ensure correct preparation.
Ability to walk, stand, and continuously perform essential functions for an extended period of time.
The ability to perform tasks requiring bending, stooping, kneeling, and walking.
Auditory and visual abilities to observe and detect signs of emergency situations.
Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends
Ability to multitask in a fast-paced environment
Must be able to stand and exert well-paced mobility for up to 8 hours in length.
Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis.
Must be able to bend, stoop, squat and stretch to fulfill tasks.
Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Bachelor’s degree in Culinary Arts.
Three years of experience as a Jr. Sous Chef or Lead Cook
Ability to obtain and/or maintain any government-required licenses, certificates or permits.
All employees must maintain a neat, clean, and well-groomed appearance per Mr. C’s standards.

Responsibilities

Pastry Production: Prepare and create a range of pastries, desserts, and baked goods according to established recipes and standards. Ensure consistency in taste, appearance, and quality of all products.
Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. Contribute ideas for new desserts and seasonal offerings.
Team Management: Supervise, train, and motivate a team of pastry cooks. Assign tasks and provide guidance to ensure efficient workflow and maintain high standards of performance.
Inventory Management: Monitor inventory levels of pastry ingredients and supplies. Place orders as needed and maintain proper stock levels to avoid shortages or wastage.
Quality Control: Conduct regular quality checks on finished products to ensure they meet the required standards. Address any issues or discrepancies promptly and implement corrective measures.
Food Safety and Sanitation: Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food products. Maintain a clean and organized work area.
Equipment Maintenance: Ensure that all pastry equipment is properly cleaned, maintained, and in good working condition. Report any equipment malfunctions or repairs needed to the appropriate department.
Cost Control: Assist in managing the pastry department's budget by minimizing waste, controlling portion sizes, and identifying opportunities for cost savings without compromising quality.
Collaboration: Coordinate with other kitchen staff and departments to ensure smooth operations and timely delivery of pastry orders. Communicate effectively with colleagues to maintain a cohesive working environment.
Creativity and Innovation: Stay updated on current pastry trends, techniques, and new ingredients. Continuously seek opportunities to improve recipes and develop innovative pastry creations.