Role:                             Pastry Sous Chef

Responsible for:        Supervision of pastry department. Daily prep management of pasty and production prep. Updating recipe guides. Daily check in with pasty department. Daily check in with the Chef. Assistance in supervision and execution of BOH staff and duties. Continuous training, motivating, and mentorship of BOH and pastry staff. Maintain FISH SHOP standards as well as cleanliness and health standards.

Reports to:                  Executive Chef, Kris Tominaga & Chef de Cuisine, Ria Montes

General Scope: Supervise day-to-day shift activities of all staff with a focus on pastry staff. Execute day to day needs as needed and work alongside Exec Chef and Chef de Cuisine to execute FISH SHOP's vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Ensure pastry and production prep are up to FISH SHOP's standards as well as ensuring operational procedures are being followed. Keeping pastry stocks up to operational levels at approved standards as well as specialty production prep.

FISH SHOP's Pastry Sous Chef is a core member of the back of house management team. The Pastry Sous works closely with the pastry cooks to ensure the Chefs' and restaurant's vision is produced to specified standards. Communication with the chefs and the pastry line is a core function of the position. The Pastry Sous will be responsible for and involved in executing and conceiving research and development for new pastry dishes as well as continuous involvement with existing dishes evolution for the sake of improvement. It is important the Pastry Sous can rally the team while still be able to professionally maintain a business focused perspective to correctively discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated to and agreed to by the Chef de Cuisine and/or Executive Chef.

Responsible for meeting all standards on:

• Daily prep and organization
• Cleanliness of the kitchen
• Pastry line cook and preparation, and execution
• Effective time management throughout the pastry department
• Partner with the Executive Chef/Chef de Cuisine to ensure pastry offerings complement the food menu

Responsible production of:

• All desserts
• Baked goods
• Preservatives and jams
• Event pastry production

Required job functions:

• Effective and continuous communication with chefs and staff
• Effective communication and participation on ordering needs
• Execute research and development on planned projects
• Assist or cook on the line when needed
• Ensuring all recipes are up to date and accessible to all pastry department staff
• Deep understanding of all items on the menu
• Pastry department and specialty product development and execution
• Event planning, production, execution, and preparation
• Ensuring staff are appropriately trained and executing to specifications
• Proper understanding of food costing to meet budgets, margins, and projections
• Communicate allergens and modifiers to CDC or Exec Chef for publication on internal recipe and training sheets
• • Actively manage and lead the pastry department and its staff
  • Ensuring checklists are being effectively completed by staff
  • Attending all mandatory meetings
  • Partner with the CDC or Exec Chef in the creation and management of pastry staff scheduling and time off requests
  • Leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude
  • Work with HR in sourcing, hiring, on-boarding, termination and disciplinary actions of the Pastry department
  • Create, maintain and adhere to departmental and company SOPs

   

  Requirements:

   

  • Must be able to stand for extended periods of time
  • Must be able to lift 30 lbs
  • Must be able to perform repetitive bending, stopping, twisting, and lifting of products and supplies

   

  As managers we work proactively to continuously improve our product and craft; working to combine the collective talents of our team to create our best and continue to improve upon it. The Pastry Sous Chef is a salaried management position and is expected to contribute 50-60 hours a week, but we always work to provide a balanced schedule. Professional courteous is expected if you will be running late or need to leave early. While we will strive to provide a balanced schedule, there will be instances where managers will be asked to work extra shifts to cover business needs.