PASTRY SOUS CHEF

Location: Morton Grove
Reports to: Executive Pastry Chef and Executive Chef
At Catering by Michaels, we believe every detail matters when creating unforgettable experiences. From the artistry of presentation to the passion in every bite, our team thrives on excellence, creativity, and collaboration. We are seeking a Pastry Sous Chef to help lead our pastry department with innovation, precision, and dedication.

POSITION OVERVIEW

The Pastry Sous Chef works closely with and reports directly to the Executive Pastry Chef, while also serving as the point of leadership for the pastry department in their absence. This is a hands-on leadership role, blending production responsibilities with staff supervision, recipe development, and operational management.
You will assist in overseeing the day-to-day operations of the pastry department, ensuring high-quality production, consistency, and creativity across all menu items. This role also involves staff development, recipe testing, inventory management, and contributing to the continued innovation that Catering by Michaels is known for.

Daily tasks include, but are not limited to:

• Overseeing daily pastry production and quality control
• Reviewing, scaling, and preparing recipes for production
• Participating in pastry production when needed
• Researching and developing new products, menus, and recipes
• Assisting with labor management, scheduling, and staff supervision
• Training and mentoring pastry team members for growth and development
• Addressing staff concerns in the absence of the Executive Pastry Chef
• Maintaining compliance with all company policies and procedures
• Attending weekly Banquet Event Order (BEO) meetings
• Managing daily inventory and communicating purchasing needs
• Assisting with quarterly inventories
• Supporting execution at events offsite, participating in holidays, and peak business periods as required
• Ensuring strict adherence to sanitation, safety, and cleanliness standards