Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $60,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible scheduling
Job Description
One Off Hospitality is a renowned hospitality group known for its commitment to culinary excellence, innovative dining experiences, and a supportive work environment. The company operates within the dynamic foodservice industry, delivering high-quality service through its diverse range of restaurants and culinary ventures. Focused on fostering creativity and growth, One Off Hospitality prides itself on cultivating talented individuals who contribute to the company’s ongoing success and reputation for outstanding food and customer satisfaction.
This job opening is for the position of Pastry Sous Chef, a critical leadership role within the pastry department. The Pastry Sous Chef is responsible for assisting in overseeing daily pastry production, managing staff development, handling ordering and inventory, maintaining organization, and ensuring sanitation standards are met consistently. Reporting directly to the Executive Pastry Chef, this role acts as a key decision-maker supporting the leadership within the department.
The Pastry Sous Chef will play an integral role in guiding the pastry team by delegating tasks efficiently, conducting quality checks, and maintaining workflow to meet the demands of busy foodservice operations. This position includes responsibilities such as leading research and development of new menu items, supporting seasonal changes, and maintaining high-quality standards for all pastry products. Additionally, the Pastry Sous Chef ensures compliance with health and safety regulations, manages labor effectively, and oversees the proper labeling and storage of ingredients.
Ideal candidates will bring a strong culinary background with at least five years of pastry experience and three years in a management or supervisory capacity. The role demands high attention to detail, the ability to work under pressure, and excellent leadership skills to train, mentor, and support the pastry cooks and supervisors. This position is salaried with an expected compensation range between $55,000 and $60,000 annually and classified as exempt according to the Fair Labor Standards Act (FLSA).
This job opening is for the position of Pastry Sous Chef, a critical leadership role within the pastry department. The Pastry Sous Chef is responsible for assisting in overseeing daily pastry production, managing staff development, handling ordering and inventory, maintaining organization, and ensuring sanitation standards are met consistently. Reporting directly to the Executive Pastry Chef, this role acts as a key decision-maker supporting the leadership within the department.
The Pastry Sous Chef will play an integral role in guiding the pastry team by delegating tasks efficiently, conducting quality checks, and maintaining workflow to meet the demands of busy foodservice operations. This position includes responsibilities such as leading research and development of new menu items, supporting seasonal changes, and maintaining high-quality standards for all pastry products. Additionally, the Pastry Sous Chef ensures compliance with health and safety regulations, manages labor effectively, and oversees the proper labeling and storage of ingredients.
Ideal candidates will bring a strong culinary background with at least five years of pastry experience and three years in a management or supervisory capacity. The role demands high attention to detail, the ability to work under pressure, and excellent leadership skills to train, mentor, and support the pastry cooks and supervisors. This position is salaried with an expected compensation range between $55,000 and $60,000 annually and classified as exempt according to the Fair Labor Standards Act (FLSA).
Job Requirements
- Culinary school or equivalent work experience
- minimum 5 years of pastry experience
- minimum 3 years of management experience
- Illinois Manager Food Sanitation Certification required
- Illinois Allergen Certification required
- BASSET Certification required
- ServSafe Certification required
- ability to handle stress under pressure
- willingness to maintain a clean, healthy, and safe working environment
- ability to coordinate multiple activities with attention to detail
- ability to work independently with minimal supervision
Job Qualifications
- Culinary school or equivalent work experience
- minimum 5 years of pastry experience
- minimum 3 years of management experience
- Illinois Manager Food Sanitation Certification
- Illinois Allergen Certification
- BASSET Certification
- ServSafe Certification
- ability to handle stress under pressure
- willingness to maintain a clean, healthy, and safe working environment
- ability to coordinate multiple activities with attention to detail
- ability to work independently with minimal supervision
Job Duties
- Conduct morning walkthrough of pastry areas
- identify and address quality and cleanliness issues
- confirm daily prep is achievable
- adjust plans based on volume, labor, and product availability
- delegate tasks and oversee prep execution
- maintain Master Prep Inventory accuracy
- ensure recipes and techniques are followed correctly
- taste and evaluate finished products
- support and execute R&D for new menu items and seasonal changes
- check in with cooks to ensure readiness and workflow
- train, coach, and mentor pastry cooks and supervisors
- set expectations for pace, consistency, plating quality, and organization
- address issues respectfully and escalate patterns to Pastry Chef
- maintain labor awareness and adjust workflow as needed
- maintain pastry order guide and place orders
- receive and inspect product quality
- maintain storage and production organization
- enforce FIFO, labeling, and health code compliance
- lead and assign cleaning tasks and audit completion
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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