Pastry Sous Chef

One Off Hospitality Group Ltd•Chicago, IL

1d•Onsite

About The Position

The Pastry Sous Chef assists in overseeing daily pastry production, staff development, ordering, organization, inventory, and sanitation. They help lead R&D, maintain quality standards, and ensure efficient workflow. This role acts as a leadership support to the Executive Pastry Chef and serves as a key decision-maker within the department.

Requirements

Culinary school or equivalent work experience
Minimum 5 years of pastry experience
Minimum 3 years of management experience
Illinois Manager Food Sanitation Certification required
Illinois Allergen Certification required
BASSET Certification required
ServSafe Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision
Ability to operate and use all equipment necessary to run the store
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
Ability to stand for up to 8-10 hours a day
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

Responsibilities

Conduct morning walkthrough of pastry areas; identify and address quality/cleanliness issues.
Confirm daily prep is achievable. Adjust plans as needed based on volume, labor, and product availability.
Delegate tasks, oversee prep execution, and maintain Master Prep Inventory accuracy.
Ensure recipes and techniques are followed correctly; taste and evaluate finished products.
Support and execute R&D for new menu items and seasonal changes.
Check in with cooks to ensure readiness and work flow.
Train, coach, and mentor pastry cooks and supervisors.
Set expectations for pace, consistency, plating quality, and organization.
Address issues respectfully in the moment; escalate patterns to Pastry Chef.
Maintain labor awareness; adjust cuts or workflow as needed.
Maintain pastry order guide, follow pars, and place orders or revisions as needed.
Receive and inspect product quality; ensure proper labeling/dating.
Maintain walk-in, dry storage, and pastry production organization.
Enforce FIFO, proper labeling, and health code compliance.
Lead or assign daily/weekly cleaning tasks; audit completion.