Sous Chef (Pastry)

Job Description

Required: High school diploma or GED and 4 years of experience in culinary, food & beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years of related experience. Core Work Activities Ensuring Culinary Standards & Responsibilities are Met Manage kitchen shift operations in accordance with Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate them to the kitchen staff. Assist the Executive Chef in overall kitchen operations and food preparation. Prepare and cook a variety of dishes regularly or for special functions. Design and create new culinary ideas, systems, or artistic presentations. Develop food presentation standards and create decorative food displays. Maintain purchasing, receiving, and food storage best practices. Ensure full compliance with food handling, sanitation, and safety standards. Check the quality of both raw and cooked food to meet company specifications. Perform the duties of kitchen managers and line staff as necessary. Report equipment malfunctions and maintain proper operation of kitchen tools. Recognize and uphold high standards for food quality, presentation, and flavor. Ensure compliance with local health, safety, and labor regulations. Leading Kitchen Operations Supervise and coordinate the activities of kitchen staff during food preparation. Lead kitchen shifts while personally preparing menu items and fulfilling special orders. Use effective communication and interpersonal skills to influence and lead team members. Model integrity, professionalism, and sound business decision-making. Foster an environment of trust, cooperation, and respect among team members. Key Skills & Competencies Leadership and people management Culinary creativity and precision Food safety and sanitation knowledge Shift coordination and time management Quality assurance and production oversight Problem-solving and adaptability under pressure Strong communication and training ability Ideal Candidate Profile Passionate about food quality and presentation Strong supervisory and organizational skills Able to work well in high-pressure environments Committed to safety, cleanliness, and efficiency Proactive in mentoring and supporting kitchen staff