Job Description

The Pastry Sous Chef will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless Guest experiences! They will provide leadership, inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards, excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results. Role model exceptional culinary skills and cuisine savvy!

Responsibilities:

You will implement a wide range of pastries, bread, cakes, and desserts for various dining areas and special events

Coordinate the production process, ensuring consistency, freshness, and presentation of all pastry items

Monitor monthly inventory, par levels, spoilage, and support environmental efforts

You will champion change to drive business results

Ensure compliance with food safety regulations and uphold sanitation standards

Cultivate an environment where Cast feel included, trusted, empowered, and recognized

Establish strong relationships among Cast, leaders, peers, and direct reports

Support location menu development

Ensure proper maintenance and cleanliness of equipment and facilities

Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs

Required Qualifications

Minimum of two years of culinary management experience managing a team

Ability to work and lead effectively in a fast-paced environment

Flexibility in scheduling, including evenings, weekends, and holidays as needed

Desired Qualifications

Experience leading in a unionized environment

Food Safety Certification

Culinary degree or relevant certification from a culinary institute is preferred

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