Pastry Sous Chef

Art and Wellness Enterprises•Bentonville, AR

22h•Onsite

About The Position

The mission of Crystal Bridges Museum of American Art is to welcome all to celebrate the American spirit in a setting that unites the power of art with the beauty of nature. Founded by philanthropist and arts patron Alice Walton, Crystal Bridges is a public non-profit charitable organization. Job Description: Position Title: Pastry Sous Chef Position Type: Full-Time FLSA Classification: Non-Exempt Department: Hospitality Reports to: Chef de Cuisine / Executive Chef / Associate Director of Culinary Date Reviewed: 1/26/2026 About Crystal Bridges: Crystal Bridges is a museum of American art located in Bentonville, Arkansas. We explore the unfolding story of America by actively collecting, exhibiting, interpreting, and preserving outstanding works that illuminate the American heritage and artistic possibilities. Founded by Alice Walton in 2005, the museum opened in 2011 and is a public, non-profit charitable organization with free admission. The Momentary is a new contemporary art space that opened to the public on February 22, 2020, in downtown Bentonville, Arkansas. A satellite to Crystal Bridges, the Momentary presents visual, performing, and culinary arts. The mission of the Momentary is to champion contemporary art’s role in everyday life and explore the unfolding story of contemporary American arts in an international context by actively commissioning and exhibiting outstanding works that explore new ideas and inspire action. Position Summary: The Sous Chef oversees daily kitchen operations, providing professional leadership and direction to the culinary team. This includes managing staff, food and uniform ordering, inventory, equipment maintenance, and ensuring a safe work environment. The Sous Chef upholds the standards of Crystal Bridges by ensuring all recipes, food preparations, and presentations align with the organization’s commitment to excellence. In collaboration with the Chef de Cuisine, Executive Chef, Associate Director of Culinary, Cooks, and FOH staff, the Sous Chef adjusts menus as needed, assists with event staffing, ideation, and execution, and ensures seamless coordination across all venues. This role also manages invoice processing, inventory accuracy, and vendor relationships to maintain operational efficiency. The Sous Chef plays a key role in delivering exceptional guest experiences while sharing responsibility for hospitality operations campus-wide across multiple locations and contributing to the Museum’s mission. Your work will help create memorable moments for every guest.

Requirements

High school diploma or GED.
AOS Culinary Arts Degree preferred
Strong background in food service management including implementation of effective inventory and cost analysis programs.
Must be familiar and comfortable working with computer applications including the Microsoft Office suite of programs as well as standard POS systems.
Ability to read, analyze, and interpret common technical publications, financial reports, and legal documents.
Ability to work with basic mathematical concepts such as fractions, percentages, ratios, probability, and proportions.
Proven experience as a Sous Chef, Chef de Cuisine, Executive Chef, or similar leadership role in a high-volume or fine-dining environment.
Strong culinary expertise, with a focus on menu development and creative presentation.
Excellent leadership and communication skills, with the ability to motivate and develop a team.
Solid understanding of inventory management, cost control, and invoice reconciliation.
Knowledge of food safety regulations and commitment to maintaining high standards.
Ability to thrive in a fast-paced environment while managing multiple priorities.
This role requires flexibility, including working evenings, weekends, and holidays, to support the dynamic needs of the kitchen and events.
The Sous Chef should be passionate about delivering memorable culinary experiences and fostering a culture of excellence.
Minimum of four (4) years related experience and/or training in the culinary/restaurant field with at least two (2) years of management experience.

Nice To Haves

AOS Culinary Arts Degree preferred

Responsibilities

Menu Research & Development - With assistance from the executive chef, create seasonal menus that are cost effective and well thought out.
Create standardized recipes for all menu items, utilizing various cooking methods and procedures.
Demo these recipes in advance in collaboration with lead cooks and the executive chef as needed.
Culinary Leadership : Develop and implement creative, seasonal menus that reflect the venue's culinary vision while meeting guest expectations.
Perform additional responsibilities, although not detailed, as requested by Management.
Team Management : Recruit, train, schedule, and mentor a diverse team of culinary professionals, fostering a collaborative and high-performing kitchen environment.
Operations Oversight : Supervise daily kitchen operations, including food preparation, production, and plating to ensure consistency and quality.
Inventory & Cost Control : Manage food and supply ordering, inventory, and vendor relationships to optimize costs while maintaining quality.
Invoice and Workday Management : Ensure timely and accurate processing of invoices and adherence to budgetary guidelines.
Responsible for approving PTO requests, checking employee’s timesheets, and submitting timesheets at the end of the pay period.
Health & Safety Compliance : Maintain strict compliance with all health, safety, and sanitation regulations to ensure a safe and clean kitchen.
Collaboration : Partner with front-of-house teams, event coordinators, and other departments to plan and execute special events and dining experiences.
Equipment Maintenance : Oversee the upkeep and functionality of kitchen equipment, coordinating repairs or replacements as needed.
Purchase and Receiving Responsible for the acquisition and movement of food products, ingredients and other items.
Requisition and purchase of all raw product based on understanding of patron consumption and eating trends.
Responsible for collaborating with the Hospitality team in recording, auditing & inputting Inventory monthly and at EOY.
Food Waste Accountability: Develop and implement procedures to minimize food waste and shrinkage.
Fiscal Responsibility : Assist in the development and maintenance of financial tracking and reporting systems for effective inventory management, cost control, and profitable operations.
Also, develop supplier relationships to enhance quality of product and to help ensure healthy leverage for purchasing.
Responsible for maintaining a company purchasing card and completing expense reports monthly.
Responsible for maintaining invoices in Workday.