Sous Chef

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ its pastry and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction.

Responsibilities

• Manage production, preparation and presentation of all pastries
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff's performance
• Manage the kitchen inventory and ensure all supplies are fresh and of high quality
• Manage the kitchen ingredients to ensure they are stocked appropriately
• Comply with and enforce sanitation regulations and safety standards
• Ensure kitchen staff adhere to set standards, procedures, and rules
• Maintain a positive and professional approach with coworkers and customers

Requirements

• Proven 3+ years of experience as a Sous Chef
• In-depth knowledge of various pastry making methods, ingredients, equipment, procedures and processes
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry's best practices
• Working knowledge of French pastry making
• BS degree in Pastry science or related certificate would be a plus
• Lead by example and alongside the Executive Chef to deliver effective and efficient operation of the kitchen

Job Type: Full-time

Pay: $64, $74,880.00 per year

Work Location: In person