PASTRY SOUS CHEF

Creates, plans and supervises the production of top quality pastries, desserts and baked goods in a cost effective, safe manner to enhance the quality of the guest's experience.

Essential Functions:

•  Supervises the daily production and distribution of all pastries, desserts and baked goods; ensures recipes and standards are followed, food and labor costs are controlled, the appropriate quantity is prepared and safety standards and regulations are followed in order to provide top quality goods for an enhanced guest experience.
• Trains, appraises, schedules, disciplines and supervises pastry staff in kitchen during the cooking of pastry items.
• Plans, direct and supervises pastry staff in the proper preparation, cooking and garnishment of various menu items.
• Monitors and controls the maintenance/sanitation of the pastry shop and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Orders and maintains pastry shop supplies at par levels to ensure quality production.
• Schedules pastry staff so that proper coverage is maintained while keeping payroll costs in line