Pastry Sous Chef

Summary/Objective

The Pastry Sous Chef is responsible for planning and directing pastry preparation in the kitchen, under the direction of the Executive Pastry Chef.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Responsible for preparing a wide variety of goods such as cakes, cookies, pies, bread etc.
2. Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
3. Working with Executive Pastry Chef on developing new menu items, tastings and staying on top of trends.
4. Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.

1. Schedules staff per business needs, files reports and monitors time & attendance as needed.
2. Monitors stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
3. Maintains a clean and orderly cooking station and adhere to health and safety standards
4. Performs other duties as assigned.

Supervisory Responsibility

This position manages Pastry Chefs and is involved in the planning, hiring, training and development of kitchen staff.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Proven experience as Pastry Chef, baker or relevant role
2. Degree from Culinary Arts school is preferred; may substitute additional experience for education.
3. Certificate in culinary arts, pastry-making, baking or relevant field, preferred.
4. Three (3) or more years of management experience.
5. Extensive knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
6. Excellent written and verbal communication and problem-solving skills
7. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.