Pastry Sous Chef at One Off Hospitality Group Ltd

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

60000.0

Posted On

02 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Arts, Team Management, Recipe Development, Inventory Management, Quality Control, Staff Training, Communication, Time Management, Food Safety, Portion Specification, Waste Reduction, Leadership

Industry

Restaurants

Description

Description Pastry Sous Chef Chicago, IL Description One Off Hospitality is seeking a Pastry Sous Chef to join our team of creative industry veterans and lead the pastry program. The ideal candidate for this position is passionate about cuisine, pays attention to detail, has a strong work ethic and is eager to learn. Professional growth and opportunity to learn from acclimated hospitality professionals are some of the many benefits to joining the One Off Hospitality team! Essential Duties & Responsibilities: The essential functions include, but are not limited to the following: Assist Head Baker in implementing and enforcing written job descriptions, standards and cleaning responsibilities of bakers Facilitate the bakers daily tasks, manage their training and perform line checks Spend time in the mornings with bakers to ensure efficiency, success, and quality control Assist with the development of recipes and portion specifications of the pastry menu Ensure orders are completed and submitted by specific location deadlines Maintain inventory of product in the bakery Practice proper rotation and timely utilization and preservation of product and ensuring minimum waste Promote a cooperative team spirit and good morale among employees Possess strong communication with other entire leadership team and staff to drive the success of the bakery Helps with duties of other employees (i.e. bakers, dishwashers, etc.) when necessary because of an unexpected absence or extra volume Has a strong understanding of company background, core values and philosophy Performs other work-related duties as assigned Maintains composure under pressure Requirements Minimum Qualifications (Education, Experience, Skills) 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 Physical Demands and Work Environment Ability to be flexible with job demands and open minded when being asked to complete tasks 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 work varied hours/days as business dictates 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 One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities

Lead the pastry program by assisting the Head Baker in managing staff, enforcing standards, and overseeing daily bakery operations. Responsibilities include recipe development, inventory control, and ensuring high-quality production and efficiency.