Pastry Sous Chef

Houston, TX, USA|Onsite

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... Show More

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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