Pastry Sous Chef

Westminster-Canterbury on Chesapeake Bay•Virginia Beach, VA

13h•$45,318 - $54,382

About The Position

Behind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. From perfectly prepared dishes to friendly, attentive service, this hardworking team goes above and beyond to make every meal special for our residents, staff and visitors alike. Their teamwork, attention to detail, and genuine love for what they do, creates not just great food, but a true sense of community around the table. The Pastry Sous Chef is responsible for preparing food and pastries in accordance with current federal, state, and local standards, and Westminster-Canterbury on Chesapeake Bay's established policies and procedures. The Assistant Chef may receive guidance and be directed by the Sous Chef, Pastry Chef, Executive Chef and, the Asst. Director or Director of Dining Services, to ensure that quality food service is provided at all times. Expected to maintain a positive and professional working relationship with all residents and team members. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.

Requirements

3–5 years of professional pastry experience, with at least 1-2 years in a supervisory role.
Comprehensive knowledge of food preparation and handling techniques.
Strong knowledge of safety and sanitation rules and practices.
Basic knowledge of nutrition.
Available to work a flexible schedule, including some weekends, holidays and early morning shifts.
Neat, clean, and professional appearance.
Flu-Vaccinated
Demonstrate strong verbal and written communication skills for clear and professional interactions.
Ability to work independently and efficiently under stressful conditions with many interruptions
Ability to work well within a team, providing, clear, instructions and reporting to the Executive Pastry Chef.
Demonstrated mastery of baking techniques, chocolate work, dough, and plated desserts .
Able to address outside and inside inquiries
Able to supervise, train co-workers
Able to exercise discretion and work independently
Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, and reach
Able to operate kitchen equipment (including fire extinguisher)
Must be able to stand six to eight hours per day.

Nice To Haves

Graduate of an Accredited Culinary Arts Program with AS Degree.
ServSafe certified.
Strong sense of presentation, flavor balance, and texture combinations.
Skilled in recipe scaling, portion control, and waste management.
COVID-19 Vaccinated.

Responsibilities

Prepare specialty yeast products, prepare from scratch breads and quick breads.
Prepare a variety of types of cookies and cakes using approved techniques for mixing, panning, baking and basic decorating.
Prepare a variety of fillings and toppings for pastries and baked goods and produce a variety of types of pies and tarts.
Complete meal temperature and evaluation checks, and formally tastes all food items prepared.
Prepare and serve correct portions.
Follow safety and sanitation rules and practices and cleans work area and equipment used in food preparation.
Ensure that all food preparation and assembling is done in accordance with Universal Precautions and established procedures.
Demonstrate proper selection of equipment and utensils for specific application and proper scaling and measurement techniques.
Offer creative suggestions to enhance the quality of service provided by the Bakery.
Train and mentor the Apprentice Pastry Chef following the direction of the Pastry Chef.
Maintain compliance with the tracking and monitoring systems utilized to maximize productivity and efficient use of supplies and resources.
Dispose food and waste in accordance with established policies and procedures.
Assist in standardizing work methods and establishing food service production lines to ensure meals are timely prepared
Complete preparation records appropriately for all dining venues.
All other duties as assigned.