Pastry Sous Chef

As the Pastry Sous Chef at Eva’s Little Kitchen, you will play a pivotal role in overseeing the production of a wide range of baked goods, including laminated dough products, enriched doughs, cookies, pies, bars, layer cakes, French macarons, and more. Working under the supervision of the Executive Pastry Chef, you will contribute to the development of innovative and delicious pastry offerings while maintaining consistency and adhering to established standards. This position requires a passion for baking, a keen eye for detail, and strong communication skills to coordinate and support the pastry team.

Responsibilities:

Menu Development:

• Collaborate with the Executive Pastry Chef to create and update menus seasonally.
• Develop new and innovative pastry recipes as needed.
• Ensure a diverse and appealing selection of desserts that complements our overall culinary offerings

Production and Execution:

• Participate in the day-to-day production of pastries, desserts, and baked goods.
• Maintain high standards of quality, consistency, and presentation.
• Monitor inventory levels and manage kitchen resources efficiently.

Staff Supervision and Training:

• Lead and inspire the pastry team by providing guidance, training, and motivation
• Coordinate and delegate tasks and prep lists among pastry staff to ensure smooth operations.

Quality Control:

• Conduct regular tastings to ensure that all pastries meet the established standards.
• Monitor production processes to identify and address any quality issues promptly.
• Implement corrective measures as needed to maintain high-quality standards.

Collaboration with Savory Culinary Team:

• Work closely with the Executive Sous Chef and other kitchen management to maintain a cohesive and integrated kitchen operation.
• Collaborate on cross-departmental savory pastry menu items

Kitchen Management:

• Ensure compliance with health and safety regulations and food handling procedures.
• Help clean and maintain kitchen equipment to ensure optimal functionality.
• Optimize workflow to minimize waste
• MUST HAVE: Minimum of 1-3 years of professional pastry experience
• MUST be able to work as early as 5AM
• Culinary degree or equivalent certification in pastry arts from a recognized culinary institute, preferred but not required.
• Proficient in a wide range of pastry techniques, including but not limited to laminated dough production, enriched doughs, cookies, pies and tarts, cakes, and macaronage.
• Extensive knowledge of pastry ingredients, flavor profiles, and presentation techniques.
• Strong organizational l skills
• Exceptional attention to detail and commitment to maintaining high-quality standards
• Flexibility to adapt to changing menu requirements, customer preferences, and industry trends.
• Problem-solving skills to address challenges in real-time and the confidence to address them!
• Commitment to maintaining a clean and organized work environment, following all sanitation and hygiene standards.
• Knowledge of food safety regulations and practices.
• Genuine passion for pastry arts and a commitment to staying informed about industry trends and advancements.
• Enthusiasm for experimenting with new flavors profiles and techniques.
• Ability to stand for 8-12 hours per shift
• Ability to lift 50 pounds
• Work with a sense of urgency