Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $15.75 - $32.25
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Pre-tax commuter benefits
Employee assistance program
Pet Insurance Discounts
Family meal provided
Job Description
Bastion Hospitality LLC is an established and reputable hospitality company renowned for its commitment to excellence in the food service industry. Specializing in restaurant operations, Bastion Hospitality LLC emphasizes high-quality food production, outstanding customer service, and a positive working environment that encourages growth and development among its employees. Known for maintaining high standards in cleanliness, efficiency, and culinary creativity, the company strives to provide memorable dining experiences through a diverse menu that highlights fresh, innovative dishes and impeccable service. The team at Bastion Hospitality LLC values professionalism, integrity, and teamwork, making it a vibrant workplace for hospitality professionals seeking to grow their careers in an encouraging atmosphere.
The Pastry Sous-Chef position at Bastion Hospitality LLC plays a critical role within the culinary team, directly influencing the quality and consistency of all pastry and baked goods served. Reporting to the Pastry Chef, the Sous-Chef is responsible for supervising daily production and distribution of pastries, desserts, and breads across various food and beverage outlets. This role demands a hands-on approach in managing pastry kitchen operations, including labor cost control, staff training, and maintaining strict cleanliness and organization standards. A key aspect of the position involves contributing to menu development by experimenting with diverse cooking techniques and ingredients, thereby enhancing the offerings to guests.
The Pastry Sous-Chef must exhibit strong leadership and communication skills, working closely with both front-of-house and back-of-house teams to ensure the highest standards in food quality and guest experience. Responsibilities extend to managing all pastry staff, from recruitment and training to performance management, ensuring that every team member is motivated and aligned with the company’s guest service goals. The role also involves coordinating with vendors for purchasing and inventory control to maintain adequate stock levels and minimize waste. Moreover, the Sous-Chef ensures that all food is prepared according to standardized recipes and portion controls, preserving consistency across all service points.
Working in a fast-paced and dynamic environment, the Pastry Sous-Chef must be adept at multitasking, problem-solving, and working efficiently under pressure. This position requires a strong culinary background in pastry and baking arts, including experience in viennoiserie, cookies, ice creams, and bread making. Attention to detail is crucial, especially in maintaining recipe books, cost cards, and adhering to food safety standards through certifications such as ServSafe and Food Safety Handler. The role demands physical stamina to manage long hours standing and performing various kitchen tasks, as well as flexibility in working hours to accommodate shifts during mornings, nights, weekends, and holidays.
Bastion Hospitality LLC supports its employees with comprehensive benefits, ensuring a supportive work-life balance and opportunities for personal and professional development. The Pastry Sous-Chef will be part of a dynamic leadership team focused on continuous improvement in service quality, operational efficiency, and employee satisfaction, helping to drive the company’s success and deliver exceptional dining experiences.
The Pastry Sous-Chef position at Bastion Hospitality LLC plays a critical role within the culinary team, directly influencing the quality and consistency of all pastry and baked goods served. Reporting to the Pastry Chef, the Sous-Chef is responsible for supervising daily production and distribution of pastries, desserts, and breads across various food and beverage outlets. This role demands a hands-on approach in managing pastry kitchen operations, including labor cost control, staff training, and maintaining strict cleanliness and organization standards. A key aspect of the position involves contributing to menu development by experimenting with diverse cooking techniques and ingredients, thereby enhancing the offerings to guests.
The Pastry Sous-Chef must exhibit strong leadership and communication skills, working closely with both front-of-house and back-of-house teams to ensure the highest standards in food quality and guest experience. Responsibilities extend to managing all pastry staff, from recruitment and training to performance management, ensuring that every team member is motivated and aligned with the company’s guest service goals. The role also involves coordinating with vendors for purchasing and inventory control to maintain adequate stock levels and minimize waste. Moreover, the Sous-Chef ensures that all food is prepared according to standardized recipes and portion controls, preserving consistency across all service points.
Working in a fast-paced and dynamic environment, the Pastry Sous-Chef must be adept at multitasking, problem-solving, and working efficiently under pressure. This position requires a strong culinary background in pastry and baking arts, including experience in viennoiserie, cookies, ice creams, and bread making. Attention to detail is crucial, especially in maintaining recipe books, cost cards, and adhering to food safety standards through certifications such as ServSafe and Food Safety Handler. The role demands physical stamina to manage long hours standing and performing various kitchen tasks, as well as flexibility in working hours to accommodate shifts during mornings, nights, weekends, and holidays.
Bastion Hospitality LLC supports its employees with comprehensive benefits, ensuring a supportive work-life balance and opportunities for personal and professional development. The Pastry Sous-Chef will be part of a dynamic leadership team focused on continuous improvement in service quality, operational efficiency, and employee satisfaction, helping to drive the company’s success and deliver exceptional dining experiences.
Job Requirements
- High school diploma or equivalent
- Minimum 1-3 years experience in restaurant or foodservice retail establishment
- Minimum 1 year experience as Pastry Sous Chef or Supervisor preferred
- Servsafe certification
- Food Safety Handler certification
- Ability to communicate clearly in English
- Basic computer skills including Word, Email, Excel
- Able to work flexible schedule including mornings, nights, weekends, and holidays
- Physical ability to stand for long periods, lift up to 30 pounds, reach, bend, stoop, and stretch
- Experience in pastry and baking operations
- Ability to multitask and work in high stress environments
Job Qualifications
- Minimum 1-3 years experience working in a restaurant or foodservice retail establishment of similar caliber
- Minimum 1 year experience as a Pastry Sous Chef or Supervisor preferred
- High School Diploma, or equivalent level of education, required
- Associate's Degree or equivalent Certification in Culinary arts with a focus on Pastry Arts and Baking preferred
- Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining facilities and client relationships
- Servsafe certification required
- Food Safety Handler certification required
- Excellent verbal and written communication skills
- Ability to read, speak and interpret documents in clear English
- Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary analysis capabilities, and working knowledge of reservation management systems
- Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis
- Must be able to multi-task and manage in high volume, and high stress environments
- Must have manual dexterity to use and operate all necessary equipment
- Must be able to reach, bend, stoop, and stretch
- Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours)
- Must be able to work a flexible schedule (including mornings, nights, weekends, and holidays)
- The ability to speak a secondary language is convenient but not necessary
Job Duties
- Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication
- Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction
- Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
- Manages all pastry and baking operations and staff on a daily basis to ensure a consistent, high quality food product and motivates the team with a service driven desire to exceed the expectations of our guests
- Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors
- Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts' product and service within the standards of budget, policies, procedures, food quality and guest service
- Manage and develop direct reports towards individual growth and quality standards of excellence
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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