We are looking for an ambitious pastry sous chef to join our team and assist in executing the seasonally driven pastry & dessert program in our busy, fast-paced third-wave café and artisan bakery (with a separate production kitchen opening soon). We offer classic Italian pastries melded with the sensibilities of California cuisine and are looking to expand production to meet overwhelming demand as we grow and develop our pastry program. The ideal candidate will be enthusiastic, organized, production focused, and collaborative, with a terrific attitude and a passion for producing high-quality organic pastries & desserts. This is a special opportunity for the right candidate to exercise a wide range of pastry/baking and leadership skills for excellent pay in a supportive and friendly work environment.
As sous chef, you will work alongside other members of our 8-10 person pastry team under the guidance of the head pastry chef, as you assist in overseeing the day-to-day operations of the kitchen, actively participating in pastry production while also delegating tasks, providing guidance, supervising junior staff, ensuring adherence to standards, managing scheduling and inventory, and ensuring that the product produced is consistently of the highest quality.
We are a creative, thriving and fast-growing, family-run company with a well-designed structure, financial stability, and tons of potential upside.
Here is some information as to who we are:

Job responsibilities include:

• Menu Execution and Development: Consistently execute established core sweet and savory pastry and dessert menu for Stellina Pronto and Stellina Cucina, and collaborate with the pastry chef and chef/owners in developing new pastry recipes and menu items
• Pastry Production: Participate in the daily production of pastry items, including desserts, sweet and savory pastries, and specialty items, ensuring consistency and quality in every product.
• Staff Supervision: Oversee the pastry team, assigning tasks, providing guidance, and ensuring adherence to standards and that all employees are properly trained and working efficiently to meet production goals
• Recipe Standardization: Ensure that all pastry recipes are accurately documented, standardized, continually updated as needed and followed by the pastry team to maintain consistency across all menu items.
• Quality Control: Conduct regular daily inspections of pastry items to ensure they meet established standards for taste, appearance, and texture.
• Inventory Management: Monitor inventory levels of ingredients and supplies, ensuring that ingredients and supplies are stocked in a timely manner; place orders as needed, manage the acceptance and stocking of daily deliveries; and oversee inventory rotation and storage to minimize waste and ensure freshness.
• Kitchen Organization: Maintain the organization, inventory levels, and cleanliness of dried storage, walk-ins, and dairy fridge
• Sanitation and Safety: Enforce strict adherence to sanitation, hygiene, and food safety standards in the kitchen, including proper food handling, storage, and cleanliness of equipment and workspaces.
• Scheduling: Create and manage schedules for pastry staff, ensuring adequate coverage for all shifts while optimizing labor and current pastry team members on pastry techniques, recipes, and kitchen pr costs. Create and manage schedules for dough production, and weekly and daily pars.
• Training and Development: Train new and current pastry team members and provide ongoing coaching, training, and development opportunities.
• Collaboration: Collaborate with other departments, such as the culinary team and front-of-house staff, to coordinate menu offerings, address customer feedback, resolve any issues that arise during service, and ensure that the overall customer experience is exceptional.
• Special Orders & Events: Coordinate with other kitchen staff to plan and execute pastry offerings for special orders and special events, such as banquets, weddings, and holidays, ensuring timely delivery and presentation.

Job Requirements:

• At least 3 years’ experience in a restaurant or bakery with a focus on pastry, preferably with at least 1-2 years in a leadership role
• A strong background in pastry production and knowledge of pastry techniques and trends
• Proficient in both laminated and yeasted doughs; knowledge of how to work with a dough sheeter a plus
• Strong leadership skills, with the ability to motivate and supervise a team
• Excellent communication skills, with the ability to collaborate effectively with other departments and vendors
• A genuine passion for producing high-quality sweet and savory pastry and desserts that utilize local, seasonal, and organic ingredients, and an ability to work well under pressure
• Strong organizational skills, with the ability to manage inventory and kitchen cleanliness effectively
• Highly dependable and hard-working
• Sociable and friendly to staff and guests. We believe personality is your biggest asset.
• Meticulously clean and aware of all food safety standards
• Must be available to work on different shifts, weekends, and holidays
• Ability to repeatedly lift 50# and stand for extended periods of time (ie 8-10 hour shift on feet)

Job Type: Full-time
Pay: $25.00 - $29.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Opportunities for advancement

Ability to Commute:

• Petaluma, CA 94952 (Required)

Ability to Relocate:

• Petaluma, CA 94952: Relocate before starting work (Required)

Work Location: In perso

• Menu Execution and Development: Consistently execute established core sweet and savory pastry and dessert menu for Stellina Pronto and Stellina Cucina, and collaborate with the pastry chef and chef/owners in developing new pastry recipes and menu items
• Pastry Production: Participate in the daily production of pastry items, including desserts, sweet and savory pastries, and specialty items, ensuring consistency and quality in every product.
• Staff Supervision: Oversee the pastry team, assigning tasks, providing guidance, and ensuring adherence to standards and that all employees are properly trained and working efficiently to meet production goals
• Recipe Standardization: Ensure that all pastry recipes are accurately documented, standardized, continually updated as needed and followed by the pastry team to maintain consistency across all menu items.
• Quality Control: Conduct regular daily inspections of pastry items to ensure they meet established standards for taste, appearance, and texture.
• Inventory Management: Monitor inventory levels of ingredients and supplies, ensuring that ingredients and supplies are stocked in a timely manner; place orders as needed, manage the acceptance and stocking of daily deliveries; and oversee inventory rotation and storage to minimize waste and ensure freshness.
• Kitchen Organization: Maintain the organization, inventory levels, and cleanliness of dried storage, walk-ins, and dairy fridge
• Sanitation and Safety: Enforce strict adherence to sanitation, hygiene, and food safety standards in the kitchen, including proper food handling, storage, and cleanliness of equipment and workspaces.
• Scheduling: Create and manage schedules for pastry staff, ensuring adequate coverage for all shifts while optimizing labor and current pastry team members on pastry techniques, recipes, and kitchen pr costs. Create and manage schedules for dough production, and weekly and daily pars.
• Training and Development: Train new and current pastry team members and provide ongoing coaching, training, and development opportunities.
• Collaboration: Collaborate with other departments, such as the culinary team and front-of-house staff, to coordinate menu offerings, address customer feedback, resolve any issues that arise during service, and ensure that the overall customer experience is exceptional.
• Special Orders & Events: Coordinate with other kitchen staff to plan and execute pastry offerings for special orders and special events, such as banquets, weddings, and holidays, ensuring timely delivery and presentation