Pastry Sous Chef

Job Description Job Description Job Purpose The Pastry Sous Chef is responsible for creating all manner of baked goods, pastries, confections, and other desserts. They will manage the Pastry Cook while creating new and exciting desserts to renew menus and engage the interest of customers.

Duties & Responsibilities · Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes · Create new and exciting desserts to renew our menus and engage the interest of customers · Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting · Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget · Check quality of material and condition of equipment and devices used for cooking · Guide and motivate pastry assistants and bakers to work more efficiently · Identify staffing needs and help recruit and train personnel · Maintain a lean and orderly cooking station and adhere to health and safety standards · Exhibit commitment to Company core values in all work activities. · Perform other duties as assigned. Qualifications / Competencies · High School diploma required · Culinary degree or related experience is a plus · 2-4 years of pastry experience is desirable · Must be creative · Excellent leadership skills · Time Management Skills Language/Math/Reasoning Ability · Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

Ability to speak effectively before groups of customers or employees of organization. · Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. · Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills · Basic personal computer skills including electronic mail, word processing, spreadsheet, graphics, etc. Certificates · Texas Food Manager Certificate Working Conditions & Physical Requirements · Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. · Bending legs downward and forward by bending leg and spine. · Standing, particularly for sustained periods of time. Raising objects from lower to a higher position or moving object horizontally from position to position. · Using upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. · Well-lighted, heated and/or air-conditioned indoor restaurant setting with adequate ventilation. · Wet or humid conditions (non-weather) · Work in high, precarious places, where the possibility of falling exists · Fumes or airborne particles · Air contamination (i.e., dust, fume, smoke, toxic conditions, disagreeable odors) · Toxic or caustic chemicals · Extreme heat (non-weather) · Compliance of Safety and Sanitation Code Direct Reports / Authorities · Executive pastry Chef