JOIN OUR TEAM AS A PASTRY SOUS CHEF!

We’re seeking a dynamic individual to fill the role of Pastry Sous Chef! In this position, you’ll play a pivotal role in managing and organizing our Pastry department, overseeing daily operations, and fostering a vibrant team culture in our corporate dining setting.

KNOWLEDGE & SKILLS

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, vegan, etc.)
• Strong verbal communication and leadership skills
• Strong organizational skills
• Strong multi-tasking skills
• Sense of urgency and time management skills
• Ability to problem solve and think critically
• Prioritizing multi-assignments with time sensitivity
• Ability to delegate, to work under pressure, and adjust to a diverse working environment.
• Strong computer literacy skills (Google Suite, Microsoft Suite, etc.)
• Knowledge of standard kitchen safety, sanitation, and food handling, local regulations including HACCP, food safety, health & safety, COSHH, allergens

EDUCATION & WORK EXPERIENCE

• Minimum 3 years in similar role
• Must possess a strong understanding and knowledge of food and corporate kitchens.
• Certificate in culinary arts, pastry-making, baking or relevant field
• Experience managing a team

REQUIREMENTS:

• Must possess and maintain an active Food Handler’s Certificate.
• Maintain a neat appearance in clean uniforms and appropriate personal protective equipment (PPE).
• A fundamental understanding of food handling and sanitation practice is required.
• Must have and maintain authorization to work in the US

• Oversee the preparation and production of a wide variety of pastries, cakes, cookies, pies, and bread, following both traditional and modern recipes.
• Ensure operational consistency and compliance with all legal requirements, including HACCP, food safety, health & safety, allergens, and OSHA standards.
• Oversee, lead, and train bakery staff while also supporting other managers in supervising the broader team.
• Maintain accurate display menus and food cards in coordination with the management team.
• Provide daily summary reports to the management team and Culinary personnel.
• Monitor staff attendance and address any issues related to illness, absenteeism, or time-off requests.
• Address and report any ongoing issues related to equipment, cleanliness, or operational inefficiencies.
• Conduct regular meetings with Culinary personnel to address delays, issues, and feedback.
• Manage all aspects of pastry operations to ensure client and guest satisfaction.
• Implement efficiency improvements to checklists, service, and overall operations.
• Ensure all records are accurately maintained and organized, reporting any issues to the management team promptly.
• Continuously seek opportunities to streamline and enhance daily pastry operations.