Michelin starred hospitality group is seeking a Corporate Pastry Sous Chef to help lead our pastry team.

Essential Duties and Responsibilities:

• Work with Executive Pastry Chef to create desserts and bakery menu items.
• Develop seasonal menu specials.
• Oversee pastry production for banquets and large scale events.
• Create recipes for all new menu items.
• Create costing for all new menu items.
• Maintain all inventory and prep lists for the company.
• Maintain organization of the kitchen facilities.
• Produce high quality plates both design and taste wise
• Be responsible for running pastry service and working the line when needed.
• Order and receive supplies to stock inventory appropriately.
• Keep allergy matrix up to date.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Makes sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
• Has the ability to troubleshoot and problem solve equipment malfunctions.
• Work with FOH to make sure staff is informed on any menu changes or additions and offer tastings.
• Expedite and ensure that food leaves the kitchen perfect and in a timely manner for the guests.
• Ensure that the kitchen is fully set up and ready for service for all shifts.
• Discipline and write up of staff when appropriate.