The Pastry Sous Chef is responsible for assisting the Executive Pastry Chef with overseeing the production of all pastry products as well as assisting with ensuring that the quality and consistency of all pastry products produced and served is within company standards. The Pastry Sous Chef also assists the Executive Pastry Chef with the supervision of the Pastry Cooks and Externs.   The candidate must work closely with the Pastry Chef in promoting the Company’s culture, mission and philosophy.

Qualifications:
-    2+ yrs prior supervisory experience within a pastry department
-    3+ yrs of high-volume pastry catering experience
-    Ability to operate independently with minimal direct supervision
-    Must be organized and detail oriented
-    Ability to handle multiple tasks and works well in environment with time constraints
-    Ability to handle last minute changes
-    Food Handler / Sanitation Certified will be a requirement within first 6 months of position.
-    Total understanding of proper pastry methods, techniques and standards
-    Ability to withstand extreme temperatures within the kitchen, refrigerator and freezer environments
-    Able to mathematically adjust recipes
-    Excellent attention to detail and the ability to perform multiple tasks at once
-    Ability to use various kitchen equipment
-    Ability to successfully uphold quality and consistency in all menu items prepared and served
-    Well versed in kitchen sanitation procedures and proper food handling
-    Ability to visually inspect, taste and smell product to ensure freshness and quality
-    Ability to successfully uphold quality and consistency in all menu items prepared and served
-    Ability to communicate effectively with associates/management
-    Able to work flexible schedule in order to accommodate business levels
-    Must have New York State Food Handlers Certification (or be able to get it within 6 months of employment)
 

Essential Job Functions:

1.    Assist with overseeing all items produced and executed in pastry department and ensure that they meet company standards for quality and consistency.
2.    Work with receiving departments to ensure all pastry orders arrive in full and in good condition. Ensure pastry orders are replaced after checking par levels to maintain a consistent and usable par levels.
3.    Prepare items assigned within production for day’s events while maintaining sanitation and quality standards
4.    Lead group projects efficiently and productively.
5.    Scaling up and down recipes
6.    Prepare all pre-plated desserts for banquet service as necessary
7.    Assist Pastry Chef with seasonal and on-going menu development..
9.    Proficient in performing and managing all Pastry related administrative tasks as necessary including but not limited to: creating purchasing shopping lists, weekly production sheets, assign and manage daily production sheets, update and reschedule production, manage daily production changes and labor schedules.