Pastry Sous Chef
$70,000–$80,000 year
On-siteLos Angeles, California, United States or Redondo Beach, California, United States
Job Summary
Manage daily production of fresh high-quality foods while ensuring production processes, quality standards, and deadlines are met. Read, understand, and train menu specifications, then supervise and motivate a team of kitchen associates. Comply with all food safety and hygiene regulations, reporting system problems to the manager and hygiene team as needed. Maintain rigorous food safety standards and accurately monitor waste reduction. Requires minimum four years of culinary experience in high-volume kitchens, an associate's degree in pastry arts, and mastery of baking techniques. Schedule flexibility across night shifts, weekends, and holidays is required.
Required Qualifications
- Minimum of 4 years' culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members
- An associate's degree in pastry arts
- Mastery of baking techniques and knowledge of current catering industry trend
- Excellent interpersonal skills that build trust and instill confidence
- Detail-oriented, organized, self-motivated
- Ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
- Ability to accurately monitor and reduce waste
- Excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
- Must be able to perform with a sense of urgency and a hands on approach to kitchen needs
- Must complete assign tasks within the given time and meet kitchen ready deadlines
- Schedule Flexibility (different shifts - night, weekends, holidays)
- HACCP Knowledge
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