Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $50,000.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
Normandy Farm is a distinguished upscale hospitality establishment renowned for its commitment to excellence in providing superior guest experiences. Located in a serene and picturesque setting, Normandy Farm offers an elegant venue for weddings, corporate events, and fine dining, blending luxurious accommodations with impeccable service. Known for its dedication to quality and attention to detail, the organization prides itself on maintaining high standards across all facets of operation, from cuisine to customer service. Employees at Normandy Farm are part of a professional and passionate team that values exemplary work ethic and strives to exceed expectations consistently.
The Pastry Sous Chef role at Normandy Farm offers an exciting opportunity for culinary professionals who aspire to work in a first-class hospitality environment. This full-time position is integral to the operation of the pastry kitchen, supporting the Executive Pastry Chef in delivering superb pastries, desserts, and bread products that align with Normandy Farm’s reputation for culinary excellence. The role requires creativity in developing new dessert offerings, leadership skills to manage and motivate the pastry team, and a strong business acumen to oversee production efficiency and quality control. Additionally, the Pastry Sous Chef must maintain meticulous attention to safety, sanitation, and compliance with all food handling regulations. Flexibility is essential as the role demands working evening shifts, weekends, and holidays to meet the demands of special events and peak seasons.
In this position, the Pastry Sous Chef will lead daily operations, conduct shift briefings, and collaborate closely with the team to achieve production goals. They will also play a critical role in training new pastry staff and ensuring all equipment and work areas are maintained to the highest standards. The position offers a competitive starting salary of $50,000 per year, reflecting the high level of expertise and responsibility required. Those who thrive in dynamic, fast-paced culinary environments and have a passion for pastry arts will find this role both rewarding and challenging, with opportunities for professional growth within an esteemed hospitality organization.
The Pastry Sous Chef role at Normandy Farm offers an exciting opportunity for culinary professionals who aspire to work in a first-class hospitality environment. This full-time position is integral to the operation of the pastry kitchen, supporting the Executive Pastry Chef in delivering superb pastries, desserts, and bread products that align with Normandy Farm’s reputation for culinary excellence. The role requires creativity in developing new dessert offerings, leadership skills to manage and motivate the pastry team, and a strong business acumen to oversee production efficiency and quality control. Additionally, the Pastry Sous Chef must maintain meticulous attention to safety, sanitation, and compliance with all food handling regulations. Flexibility is essential as the role demands working evening shifts, weekends, and holidays to meet the demands of special events and peak seasons.
In this position, the Pastry Sous Chef will lead daily operations, conduct shift briefings, and collaborate closely with the team to achieve production goals. They will also play a critical role in training new pastry staff and ensuring all equipment and work areas are maintained to the highest standards. The position offers a competitive starting salary of $50,000 per year, reflecting the high level of expertise and responsibility required. Those who thrive in dynamic, fast-paced culinary environments and have a passion for pastry arts will find this role both rewarding and challenging, with opportunities for professional growth within an esteemed hospitality organization.
Job Requirements
- Must be at least 18 years old
- High school diploma or equivalent
- 3 or more years' experience as a pastry chef
- Basic knowledge of excellent service standards and etiquette
- Available to work weekends, evening shifts and major holidays
- Mandatory compliance with all safety regulations, procedures, policies and rules
- Regular and predictable attendance
- Arrives punctually in full uniform with a neat and professional appearance at all times
- Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching
- Able to lift up to 25 pounds without assistance and in excess of 50 pounds with assistance
- Must be able to multi-task several different actions at once
- Ability to work cohesively as part of a team
- Knowledge and experience in all aspects of the pastry production
Job Qualifications
- High school diploma or equivalent
- 3 or more years' experience as a pastry chef
- Basic knowledge of excellent service standards as well as etiquette
- Experience in all aspects of pastry production
- Ability to work cohesively as part of a team
- Strong organizational and decision-making skills
- Creativity in developing new desserts and pastries
Job Duties
- Manage day to day operations and monitor team performance to reach daily production goals
- Conduct daily shift briefings to colleagues in absence of executive pastry chef
- Assist in the development of new desserts, pastry and bread products
- Maintain a high-quality level of product quality, motivation and team spirit while supervising employees
- Communicate effectively to pastry team in regard to all production needs, production levels, and any other policies related to their employment
- Be aware of new items to add to the production sheets for preparation and train the team
- Follow payroll costs and productivity within budgeted guidelines
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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