Pastry Sous Chef

One Off Hospitality is a renowned culinary group dedicated to creating exceptional dining experiences across multiple venues. Known for its commitment to quality, creativity, and hospitality excellence, the company consistently delivers innovative and memorable culinary offerings. With a strong emphasis on teamwork, culture, and professional development, One Off Hospitality supports a dynamic and inclusive workplace environment where culinary professionals can thrive and grow their careers. The organization values diversity, equal opportunity, and supports ongoing learning and innovation in the food and beverage industry.

The Pastry Sous Chef position at One Off Hospitality is a critical leadership role within the pastry department. Reporting directly to the Executive Pastry Chef, the Pastry Sous Chef is responsible for assisting with all aspects of daily pastry production, including staff development, inventory management, organization, ordering, and maintaining sanitation standards. This salaried, exempt position plays a pivotal role in supporting the Executive Pastry Chef and is a key decision-maker in the department. The Pastry Sous Chef oversees the pastry team including supervisors and cooks, ensuring smooth and efficient operations.

This role requires a combination of culinary expertise and management skills to maintain high standards of quality and consistency in all pastry products. The Pastry Sous Chef conducts daily walkthroughs of the pastry production areas, addressing issues related to quality and cleanliness while ensuring prep tasks are feasible given daily volume, labor, and product availability. The individual delegates responsibilities, oversees prep execution, and maintains accurate inventory tracking. They must ensure all recipes and techniques are followed precisely, tasting and evaluating finished products regularly. A key responsibility includes supporting and leading research and development efforts for new menu items and seasonal changes.

Training, coaching, and mentoring pastry cooks and supervisors is a significant part of this role. The Pastry Sous Chef sets expectations for productivity, consistency, plating quality, and organization, and addresses performance or operational issues proactively and respectfully. Labor management is another critical aspect, requiring adjustments to workflow or personnel allocation as needed. Ensuring compliance with health codes, proper labeling, FIFO procedures, and sanitation protocols is essential. The Pastry Sous Chef also manages ordering and inventory control, maintaining an organized mise en place in all storage and production areas.

Physical demands include the ability to stand for long periods and handle equipment weighing up to 50 pounds. The role requires flexibility with work hours based on business needs and the capacity to tolerate common allergens found in a pastry kitchen environment. Required certifications include Illinois Manager Food Sanitation, Illinois Allergen, BASSET, and ServSafe certifications. Candidates need a minimum of five years pastry experience, with at least three years in a management capacity, along with culinary school training or equivalent experience.

One Off Hospitality emphasizes equal opportunity employment, strongly prohibiting discrimination and harassment based on protected characteristics and providing inclusive and equitable work conditions for all staff members. This commitment to diversity and inclusion fosters a positive working culture where every employee is respected and valued.