Pastry Sous Chef
On-site · Dennis, Massachusetts, United States
Job Summary
The Pastry Sous Chef oversees the pastry department operations, assists the Executive Pastry Chef in managing staff, menu development, and production across restaurants, banquet, and retail operations. Responsibilities include leading the pastry team, ensuring quality control, executing recipes accurately, producing breads, pastries, cookies, cakes, plated desserts, and ice creams, maintaining inventory, testing and developing new items, ensuring safety and health compliance, training staff, scheduling production so items are ready on time, and covering shifts for the Executive Pastry Chef as needed. Required skills include attention to detail, speed, accuracy, strong organizational abilities, problem-solving, clear English communication, ability to handle multiple tasks, and the capacity to translate contracts and orders into production lists. Education and experience requirements emphasize five years in pastry kitchens, at least one year in a supervisory role, and a culinary-school degree (preferred). Physical requirements cover lifting up to 80 pounds, extended standing/walking, and ability to work long shifts including evenings, weekends, and holidays.
Required Qualifications
- Minimum five years' experience in a pastry kitchen
- One year minimum in a supervisory position
- Degree from a culinary school preferred
- Must be able to move lift, carry, push, pull, and place objects weighing less than or equal to 80 pounds
- Must be a minimum of 18 years of age to apply
- Must be able to stand or walk for an extended period or for an entire work shift (range from 8-12 hours)
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
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