Pastry Sous Chef

DO&CO is a prestigious hospitality and catering company known for delivering high-quality culinary experiences across various venues worldwide. Renowned for its commitment to excellence and innovation, DO&CO specializes in luxury catering services, gourmet food production, and hospitality management. Their dedication to blending traditional culinary techniques with contemporary trends makes them a leading name in the catering industry. As a globally recognized brand, the company emphasizes sustainability, creativity, and meticulous attention to detail in all its operations, creating an exceptional environment for both clients and employees.

The role of Pastry Sous Chef at DO&CO is a pivotal position responsible for leading the pastry kitchen team in the absence of the Executive Pastry Chef. This role demands not only exceptional baking skills but also strong leadership capabilities to guide, train, and motivate junior pastry staff. The Pastry Sous Chef oversees all aspects of pastry production including preparation, presentation, quality control, and inventory management. This position plays a critical role in ensuring that all pastries meet the highest standards of taste, appearance, and cost-efficiency. Beyond daily kitchen operations, the Pastry Sous Chef contributes to catering growth by focusing on cost control, innovation, and maintaining culinary excellence.

Daily duties include managing the pastry team, executing consistent food quality, and adhering to strict food safety and sanitation standards. The position also involves active participation in food tastings, standardizing recipes, cost control, and supporting the executive chef with catering proposals and scheduling. Furthermore, this role requires comprehensive knowledge of HACCP and adherence to state and federal regulations associated with food handling and kitchen hygiene. The Pastry Sous Chef is also responsible for identifying new pastry techniques, analyzing culinary trends, and enhancing the work environment through proactive team coaching and coordination.

Candidates for this role must have at least four years of culinary experience in high-volume, full-service kitchens with a proven track record of managing a team of five or more members. An associate's degree in Pastry Arts and mastery of baking techniques are essential to succeed in this fast-paced position. Candidates should be able to work under pressure, exhibit outstanding communication skills, and demonstrate strong attention to detail. Flexibility to work different shifts, including nights, weekends, and holidays, is required. This role offers professionals an exciting opportunity to advance their culinary career within a world-class hospitality company dedicated to quality and innovation.