The Pastry Sous Chef is responsible for overseeing a team producing baked goods in a high-volume pastry production kitchen along with assisting the overall running of the kitchen, cleanliness, and organization. The Pastry Sous Chef, in partnership with the Executive Pastry Chef, will help foster team spirit and relationships within the team in order to create comradery and a strong, positive, and supportive working environment. The Pastry Sous Chef is to cultivate relationships with purveyors and understand ordering of products and inventory procedures. This individual is expected to develop an understanding of food cost and labor cost, and how these costs reflect in the daily production of their Pastry Cooks.

Requirements and Skills:

• Minimum 3 years experience working in NYC restaurants
• Fine dining experience
• Large-scale production experience
• Viennoiserie and yeasted doughs
• Ice cream production
• Pastry production
• Comfort in a fast-paced, high-volume environment
• Understanding of professional baking, pastry, and knife handling skills
• Desire to learn multiple facets of the vast realm of baking and pastry arts
• Knowledge and understanding of safety, sanitation and food handling procedures
• Good communication skills; ability to understand and follow written and verbal instruction and directions
• Strong attention to detail
• Enjoy working in a team atmosphere with the ability to be comfortable taking initiative when working alone
• Manage self calmly and effectively under pressure
• Word and Excel

• Culinary school preferred