Our production space is looking for a Sous Chef to join its team.

We are a very small team, and are only hiring sous chefs with experience. Your input on pastry development, operational systems, and service flow will be encouraged and your growth supported.

The ideal candidate has a positive attitude, enjoys baking, and can keep up with a busy space.

Our bakery is in an expansion phase, there will be lots of room for growth.

Responsibilities:

• Commissary Management: Oversee day-to-day operations, ensuring efficiency, quality, and adherence to established recipes and standards.
• Staff Supervision: Provide leadership and guidance to staff, fostering a positive and collaborative work environment. Assist in training and development of team members.
• Quality Control: Maintain a keen eye for detail, ensuring consistency in the preparation and presentation of pastries. Taste and adjust flavors as needed.
• Ordering and Inventory: Assist in managing inventory levels, placing orders for ingredients, and monitoring stock to minimize waste and maintain freshness.
• Collaboration with Chef / manager: Work closely with the Chef and general manager to align kitchen strategies, share insights, and collectively drive the success of the culinary team.
• Flexibility and Cross-Training: Be adaptable and willing to cover various positions as needed, contributing to a well-rounded and cohesive team.
• Availability: Demonstrate flexibility and availability to work early mornings, weekends, and holidays to meet the demands of the restaurant. 
• Adherence to Standards: Enforce health and safety regulations, sanitation practices, and kitchen hygiene standards. Uphold cleanliness in all areas of the kitchen.