Job Details
This pastry sous chef role will have a high focus in the production and development of our bread and lamination programs and also involves a combination of managerial duties, requiring strong leadership skills and advanced pastry knowledge.
Assist in overseeing the day-to-day operations of the bakery, including production, inventory management, and staff supervision.
Monitors inventory levels of ingredients and supplies, place orders as needed, and oversee inventory rotation and storage to minimize waste and ensure freshness.
Collaborate with the head pastry chef in developing new pastry recipes and menu items,
considering factors such as seasonality, trends, and customer preferences.
Enforce strict adherence to sanitation and food safety standards in the pastry department, including proper food handling, storage, and cleanliness of equipment and workspaces.
Must have a deep desire for baking and want to learn and grow within a small but growing environment.
Have an ability to adapt to changing demands and priorities, maintaining composure and effectiveness under pressure. From sudden requests to nightly service requirements, the candidate must be prepared for a variety of demands and enjoy the challenge of it.
Performs other duties as required or assigned.
Qualifications:
3+ years of experience in a high-volume pastry preparation position
Knowledge of pastries and techniques
Excellent communication and leadership skills
Intermediate computer skills
Degree from a post-secondary culinary/pastry arts training program preferred.
Job Requirements:
Availability to work onsite with a flexible schedule often including evenings and weekends.
Ability to lift up to 50 pounds.
Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting.
Ability to use a burning oven, commercial stand mixer and other pastry baking equipment.
"Please be prepared to provide proof of full Covid-19 vaccination upon hire."