Culinary Team - Pastry Sous Chef

As a Pastry Sous Chef within our Culinary Team, you will be responsible for executing and evolving our pastry program, ensuring consistent, high-quality desserts and baked goods throughout service. You will lead and develop a team of pastry cooks, manage daily production planning, uphold food safety and sanitation standards, and deliver exceptional hospitality through craftsmanship, efficiency, and attention to detail.

 

Job Responsibilities

• Lead pastry service execution to ensure consistent quality, pacing, and timely flow throughout all service periods.
• Supervise and coach a diverse team of pastry cooks by delegating tasks, teaching techniques, and reinforcing standards.
• Plan and organize daily production lists based on forecasted business demand and operational priorities.
• Develop and test new desserts and bakery items through research and development and continuous improvement.
• Prepare a wide variety of pastries, breads, ice creams, and sorbets using traditional and modern methods and recipes.
• Maintain strong working knowledge of recipes, ingredients, allergens, and presentation requirements.
• Inspect product quality, ingredient condition, and the proper functioning and cleanliness of tools and equipment.
• Ensure all pastry items meet JPMorganChase standards for quality, quantity, freshness, and presentation.
• Set up and stock stations and replenish inventory and supplies to support efficient production and service.

• Label, date, cover, and rotate products according to food safety requirements and FIFO practices.

   

   

Required qualifications, skills, and capabilities

• Demonstrated pastry and baking expertise across pastry production, bread baking, and frozen desserts (ice creams/sorbets).
• Proven ability to lead, train, and delegate effectively in a fast-paced kitchen environment.
• Strong production planning, time management, and organizational skills with high attention to detail.
• Working knowledge of food safety, sanitation principles, allergens, and relevant Department of Health requirements.
• Ability to work both independently and collaboratively, with a customer-focused and hospitality-driven mindset.
• Flexible schedule availability based on business needs.
• Ability to meet physical requirements including standing for prolonged periods, frequent bending/reaching/lifting, climbing stairs, and lifting/carrying up to 50 lbs.

Preferred qualifications, skills, and capabilities

• Previous professional pastry management experience (Sous Chef or similar).