Pastry Sous Chef

Fresh Baguette•Rockville, MD

23h•Onsite

About The Position

Fresh Baguette is seeking an experienced and passionate Pastry Sous Chef who thrives in a high-volume commercial production kitchen. As part of a team that celebrates French pastry artistry, you will supervise and coordinate the daily operations of the production to ensure excellence in the preparation and presentation of a wide variety of pastries and desserts, all while maintaining the highest culinary and safety standards. You would be responsible for preparing, producing and baking all pastries and desserts for the bakery to deliver outstanding guest experiences and financial profitability. Products are made using French pastry techniques varying from éclairs, tarts, macarons, canelés, mousses, ganache, meringues, and more. If you are energetic, driven, and passionate about the art of pastry, with a strong work ethic and the ability to maintain a high level of focus and productivity in a fast-paced, dynamic environment, we want to hear from you!

Requirements

A passion for pastry arts and a commitment to excellence
Must be energetic and driven
Creativity and an eye for detail in dessert presentation and design
People skills to be able to support and lead a team of pastry cooks
Knowledge of French pastry culinary fundamentals is required
Ability to demonstrate culinary techniques, i.e., cutting, cooking principles, safety, and sanitation practices.
Strong organizational skills and the ability to multitask in a fast-paced environment
Ability to work with computers
Must be able to work effectively in a stressful environment, communicate with others, and accept constructive criticism from supervisors
Excellent problem-solving skills.
Strong communication and interpersonal skills, fostering effective collaboration and teamwork.
Being attentive to details.
Have the ability to work in fast-paced in a dynamic environment.
Flexibility to work in a changing environment as the company continues to grow
Proactive in addressing challenges in production, ingredient shortages, or staff issues.
Embody Fresh Baguette’s core values: Respect, Integrity, Committed, Team Players, Reliable, and Customer Oriented
Must have a minimum of 2+ years hands-on experience in a high-volume pastry or bakery production or hospitality kitchen environment
Proven skillset in French pastry arts is required, e.g., chocolatier, éclairs, tarts, macarons, cannelé, mousses, ganache, meringues, etc.
2+ years of experience in a lead, supervisor, or assistant manager, sous chef role in a fast-paced high-volume commercial bakery or kitchen
Experience working with industrial mixers and conventional ovens
Expertise in French pastry fundamentals
Capable of working long hours and coming in for coverage when needed
High school or equivalent education
Training in a culinary institute
Located in the US at the time of application with current authorization to work in the US
Reliable transportation to work
Intermediate to Native/Bilingual proficiency in English

Nice To Haves

Experience training in the pastry or bakery field
Associate or Bachelor degree in baking and pastry arts

Responsibilities

Lead, supervise, and motivate a team of pastry cooks and sweets bakers to achieve daily production goals under the Pastry Chef in a high-volume, high-pressure production environment.
Be an expert with kitchen equipment such as industrial mixers, blenders, ovens and cookers.
Follow clear written procedures when handling recipes.
Ensure compliance with food safety and sanitation regulations.
Implement and enforce proper hygiene practices, including ingredient handling, storage, and disposal.
Maintain cleanliness and organization in the bakery area.
Ensure the proper execution of French pastry techniques and recipes.
Oversee the preparation, baking, and presentation of a variety of pastry items, including éclairs, tarts, macarons, mousses, and more.
Monitor kitchen equipment and ensure maintenance and cleanliness of all tools.
Collaborate with the Executive and Pastry Chef to implement and test new recipes and techniques.
Train new pastry cooks and sweets bakers in proper techniques, safety, and sanitation protocols.
Uphold the highest standards of food safety and sanitation in the kitchen to ensure compliance with food safety and sanitation regulations.