Job Description
The Pastry Sous Chef will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless Guest experiences! They will provide leadership, inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards, excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results. Role model exceptional culinary skills and cuisine savvy!
Responsibilities:
You will implement a wide range of pastries, bread, cakes, and desserts for various dining areas and special events
Coordinate the production process, ensuring consistency, freshness, and presentation of all pastry items
Monitor monthly inventory, par levels, spoilage, and support environmental efforts
You will champion change to drive business results
Ensure compliance with food safety regulations and uphold sanitation standards
Cultivate an environment where Cast feel included, trusted, empowered, and recognized
Establish strong relationships among Cast, leaders, peers, and direct reports
Support location menu development
Ensure proper maintenance and cleanliness of equipment and facilities
Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs
Required Qualifications
Minimum of two years of culinary management experience managing a team
Ability to work and lead effectively in a fast-paced environment
Flexibility in scheduling, including evenings, weekends, and holidays as needed
Desired Qualifications
Experience leading in a unionized environment
Food Safety Certification
Culinary degree or relevant certification from a culinary institute is preferred
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