The Pastry Sous Chef plays a vital leadership role in ensuring the smooth operation of the pastry kitchen, from daily production to creative development. This role requires expert knowledge in the application of culinary agents such as leavening agents, stabilizers, emulsifiers, and other ingredients that affect the texture, structure, and consistency of baked goods. As a key player in our team, the Pastry Sous Chef will ensure high-quality pastry products while maintaining consistency, efficiency, and innovation in every batch.

• Utilize various culinary agents (e.g., yeast, baking powder, baking soda, enzymes, stabilizers, emulsifiers) to enhance the texture, flavor, and shelf life of all pastry products.

• Train and mentor team members in the correct use of these agents, ensuring precision in measurements and their appropriate applications.

• Stay informed on the latest trends and innovations in pastry and culinary agents, introducing new techniques or ingredients to elevate the menu.

1. Daily Operations & Production:

   • Oversee the preparation and execution of a variety of pastry items, including but not limited to cakes, pastries, tarts, and plated desserts.
   • Ensure consistency and quality in the execution of all recipes, from doughs and batters to finished plated items.
   • Supervise the daily production schedule, ensuring all orders are completed on time and to the highest standards.

2. Team Leadership and Training:

   • Assist in leading the pastry team, ensuring the proper training and development of junior pastry cooks and apprentices.
   • Foster a collaborative, efficient, and positive work environment that encourages creativity and productivity.
   • Conduct training sessions focused on pastry techniques and the safe and effective use of various culinary agents.

3. Ingredient Sourcing and Inventory:

   • Collaborate with the Executive Chef and procurement team to source quality ingredients, including specialized culinary agents required for innovative pastry development.
   • Manage inventory of ingredients and supplies, ensuring all culinary agents are properly stored, labeled, and within their shelf life.

4. Quality Control & Safety:

   • Maintain the highest standards of hygiene, safety, and cleanliness within the pastry kitchen.
   • Implement and enforce protocols for the handling, storage, and disposal of culinary agents in accordance with health and safety guidelines.
   • Ensure all products meet the quality and consistency standards expected of the pastry kitchen.

5. Creativity & Menu Development:

   • Collaborate with the Executive Chef to develop new pastry recipes and seasonal offerings.
   • Experiment with new culinary agents and techniques to create innovative textures, flavors, and presentations.
   • Work within the seasonal constraints and budgets to introduce new ideas that maintain the kitchen’s commitment to excellence.

• Experience:

  • Minimum of 3–5 years of experience in a pastry kitchen, with at least 1–2 years in a leadership position (Pastry Sous Chef, Junior Sous Chef, or similar).
  • Extensive knowledge of pastry production methods, including the use and application of culinary agents.
  • Proven experience in managing a team, with excellent communication and leadership skills.

• Skills:

  • Strong technical skills in pastry production, with a deep understanding of the role that culinary agents play in achieving desired textures, flavors, and structures in baked goods.
  • Ability to troubleshoot pastry-related issues, from texture problems to ingredient substitutions.
  • Excellent time-management skills, with the ability to prioritize tasks and manage multiple projects in a high-paced environment.

• Education:

  • Culinary degree or equivalent formal pastry training preferred but not required.
  • Certification or courses related to food science, baking, or pastry arts a plus.

• Ability to stand for long periods of time.
• Ability to lift up to 50 lbs.
• Dexterity for handling delicate pastry items and tools.