Pastry Chef

Farmers Table is a renowned scratch bakery and restaurant that prides itself on using organic ingredients to create high-quality, delicious pastry and dessert products. As a business deeply committed to sustainable and artisanal food preparation, Farmers Table specializes in crafting every dessert product in house, ensuring freshness, authenticity, and exceptional taste. Their dedication to quality and craftsmanship has earned them a loyal customer base and a respected position in the culinary community. This establishment is an ideal workplace for culinarians who are passionate about baking and creating exceptional pastry experiences.\n\nThe company is currently seeking a skilled and experienced Pastry Sous Chef to join their bakery team. This role is vital to the daily operations of their pastry kitchen, assisting with all aspects of restaurant production focused on dessert items. The Pastry Sous Chef will be responsible for preparing and creating a variety of baked goods and desserts including cakes, fillings, scones, sauces, ice creams, and banquet items. This position requires attention to detail and adherence to exact recipes to maintain consistency and high quality. Additionally, the sous chef will oversee plating of desserts to ensure a beautiful presentation complements the exquisite flavors.\n\nOperating in a fast-paced, high-volume environment, the Pastry Sous Chef must demonstrate the ability to work calmly under pressure, maintaining composure while managing multiple tasks. Responsibilities extend to managing inventory for the bakery weekly and rotating food supplies properly to prevent waste and spoilage. Maintaining a clean and sanitary workspace is a priority, in keeping with food safety and health standards. The role also requires flexibility to cover plating shifts during staff call outs and vacations, necessitating a team-oriented mentality and adaptability.\n\nCandidates should have a minimum of two years experience working in a pastry kitchen, bolstered by a culinary degree focused on pastry arts. Experience with high-volume or banquet service is highly valued, preparing the sous chef to excel in this environment. The job schedule demands availability for 10-hour shifts including nights, weekends, and holidays. Physical requirements include the ability to lift up to 50 pounds, emphasizing the need for good stamina and physical fitness. Ideal applicants will be punctual, disciplined, and capable of following instructions and recipes with accuracy, demonstrating confidence in pastry techniques and skills. This is an opportunity for a dedicated culinary professional to join a respected establishment where they can grow and showcase their expertise in pastry production and bakery operations.