Boka Restaurant Group  and  Executive Chefs Chris  Pandel and Stephanie Izard  are   currently seeking a   Pastry Sous Chef   to join  the teams  of   Cira  and   Cabra , locate d  within  the The Hoxton Chicago !    


BENEFITS & PERKS:   Health, Dental, and Voluntary Benefits Package (available after 90 days),  employer-sponsored mental health and resource program, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!      

ABOUT BOKA RESTAURANT GROUP:   Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here:    


Pastry Sous Chef Description:  The Pastry Sous Chef at the Hoxton is responsible for pastry production, over seeing quality control of pastry production, ordering product and monitoring inventory, managing and mentoring employees, reporting to other management and adhering to all health department regulations.

Schedule:

- Five days a week; schedule will vary including early mornings, late nights weekends and holidays

Pastry Sous Chef Essential Functions:

-  Oversees and executes the preparation and production of all restaurant pastry menu items with a team of pastry cooks.

- Assists in ordering all pastry specific products based on par systems and inventory management. Oversees all ordering and inventory to ensure low food costs.

- Assists in the management of all pastry employees, including recruiting, hiring, scheduling, reviewing, disciplinary actions and terminating. Manages staff schedules and ensure cuts are being made whenever possible. Fills in for hourly employees when necessary.

- Maintains open lines of communication with all management and upper management to address any issues or concerns as they arise. Participates in manager meetings to address these issues.

- Oversees quality control of all pastry production and execution.

- Ensures all health department standards are upheld by enforcing high sanitation standards.

- Completes and maintains all monthly inventories with BOH team

- Continually works through R&D process with the Executive Pastry Chef.

- Effectively communicates in order to perform and follow job requirements in written and spoken direction

- Multitasks calmly and effectively in a busy, stressful environment

- Able to move and lift up to 50 pounds

- Able to stand and walk for an entire shift and move safely through all areas of the restaurant