Job Description

Pastry Sous Chef

The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You'll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events.

Key responsibilities include:

• Production Leadership & Standards: Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs.
• Service Execution & Plating: Set and run the pastry service station; coordinate with expo on coursing and ticket times.
• Menu Support, R&D & Seasonality: Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch.
• Food Safety, Sanitation & Compliance: Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene.
• Inventory, COGS & Procurement: Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone.
• People Leadership & Training: Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition.
• Equipment, Facilities & R&M: Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools.
• Events, Banquets & Openings (as applicable): Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs.

Requirements:

• 4–6+ years professional pastry/bakery experience with 1–2+ years in a lead or sous role (upscale/fine dining or hotel preferred).
• Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills.
• Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS.
• Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics.
• Schedule flexibility (early mornings, nights, weekends, holidays).

Working Conditions & Physical Requirements:

• Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions.
• Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment).
• Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required.

In return, we offer you:

• Competitive compensation with performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings program
• Employee dining and partner discounts
• Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer: José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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