Pastry Sous Chef

The Pastry Sous Chef supports the Executive Pastry Chef’s efforts by overseeing pastry production. This involves ongoing training, demonstration of techniques, and supervision of pastry staff.  The Pastry Sous Chef assists the Executive Pastry Chef in recipe testing, scaling/amounting verification, inventory, ordering, scheduling, pack-out and quality control.

With inspired leadership and effective coaching and mentoring, the individual helps to set the standards of the pastry production team for timeliness, quality, effective techniques, and safe work practices.

• Must have a current California Food Handler’s Certification or current Safety/Sanitation Certification.
• Possess at least two years of pastry focused culinary education and/or experience.
• Be able to communicate and understand the predominant language(s) of your work area.
• Be able to prioritize and coordinate a number of activities with multiple components requiring independent follow through and attention to detail.
• Be highly organized and detail oriented.
• Communication and interpersonal skills necessary to interact with management and staff at all levels.
• Comfortable in a multi-task environment with frequent interruptions and short deadlines, and sometimes a high degree of pressure.
• Adequately represent the organization when in contact with clients and vendors on the telephone.
• Be highly organized and detail oriented.
• Ability to prioritize and multi-task.
• Possess excellent basic math skills.