Job Description

Position Summary

The Pastry Sous Chef supports the Executive Pastry Chef in leading the pastry department, ensuring the highest standards of quality, consistency, and execution. This role is responsible for supervising daily production, maintaining food safety standards, and contributing to menu development, while actively developing and mentoring the pastry team.

Reports To : Pastry Chef

Core Responsibilities

• Supervise pastry cooks and externs in the preparation of daily mise en place and production
• Taste and evaluate all mise en place to ensure proper seasoning, consistency, and quality standards
• Maintain cleanliness and organization of walk-ins and dry storage in accordance with HACCP and restaurant standards
• Oversee and maintain HACCP documentation, ensuring accurate and timely data entry and compliance
• Work in conjunction with the kitchen and dining room expeditor to ensure proper timing and flow of service
• Support the Executive Pastry Chef and Executive Pastry Sous Chef in menu development
• Assist in writing, testing, and costing recipes to support menu execution and food cost goal

Leadership & Team Development

• Act as the primary supervisor for pastry cooks and externs, providing daily direction and oversight
• Train, mentor, and develop team members through hands-on coaching and skills training
• Foster a positive and growth-oriented team environment
• Assist in interviewing and hiring pastry team members as needed
• Proactively identify and recruit talent to support the growth and development of the department
• Lead by example, demonstrating strong work ethic, professionalism, and attention to detail

Service & Guest Experience

• Ensure all pastry items leaving the kitchen meet the highest standards of quality, presentation, and consistency
• Collaborate with the culinary and dining room teams to deliver a seamless and elevated guest experience
• Maintain a strong presence during service to support the team and uphold execution standards
• Contribute to a culture of excellence that reflects the restaurant’s commitment to hospitality

   Qualifications

• 3+ years of management experience required
• Advanced knife skills and strong technical pastry knowledge
• Ability to read, follow, and execute recipes with precision
• Strong verbal, written, and interpersonal communication skills
• Proficiency in Microsoft Office and Outlook
• Demonstrated ability to teach, mentor, and develop others
• Strong organizational skills with the ability to manage multiple priorities
• Experience with a variety of pastry techniques and styles
• Ability to adapt and make decisions in a fast-paced environment
• Ability to lift and carry up to 50 lbs and stand for extended periods

Salary : $70,000-$80,000

  This job description is not intended to be an exhaustive list of all responsibilities. Duties and responsibilities may change or be assigned as needed.  

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