Pastry Sous Chef

Hawthorne, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401k

daily complimentary meals

Career development opportunities

flexible schedule

Job Description

DO & CO is a premier hospitality and culinary company renowned globally for its dedication to delivering exceptional gourmet experiences across diverse settings, including Airline Catering, International Event Catering, and its distinguished Restaurants, Lounges & Hotels segments. Operating across 32 locations in 12 countries spanning three continents, DO & CO stands as a beacon of quality and innovation in the culinary industry. The company prides itself on combining tradition with creativity, continuously refining classic recipes while exploring new culinary horizons. This commitment to excellence extends from banquet floors to luxury airlines, offering guests a unique and memorable dining experience at... Show More

Job Requirements

Minimum of 4 years’ culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members
an associate’s degree in pastry arts
mastery of baking techniques and knowledge of current catering industry trend
excellent interpersonal skills that build trust and instill confidence
detail-oriented, organized, self-motivated
ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
ability to accurately monitor and reduce waste
excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
must be able to perform with a sense of urgency and a hands on approach to kitchen needs
must complete assign tasks within the given time and meet kitchen ready deadlines
schedule flexibility (different shifts - night, weekends, holidays)
HACCP knowledge

Job Qualifications

Minimum of 4 years’ culinary experience in a high-volume, full-service kitchens managing at least a team of 5 members
an associate’s degree in pastry arts
mastery of baking techniques and knowledge of current catering industry trend
excellent interpersonal skills that build trust and instill confidence
detail-oriented, organized, self-motivated
ability to deal with heavy workload, work in a team as well as independently, in a fast-paced environment
ability to accurately monitor and reduce waste
excellent communication and interpersonal skills with the ability to work with staff in different functions and levels
must be able to perform with a sense of urgency and a hands on approach to kitchen needs
must complete assign tasks within the given time and meet kitchen ready deadlines
schedule flexibility (different shifts - night, weekends, holidays)
HACCP knowledge

Job Duties

Manage the daily production of fresh high-quality foods
ensure production processes, quality standards and deadlines are met
read, understand and train menu specifications
supervise, motivate, and assist a team of kitchen associates
comply with all food safety and hygiene regulations as stated in the food safety management system handbook
report problems with the food safety management system to their manager and the hygiene and food safety team
upkeep and maintain food safety

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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