Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
401k plan
Medical insurance
Dental Insurance
voluntary vision insurance
Life insurance
Paid Time Off
Employee Discounts
Job Description
Bouchon Bakery, located in Yountville, is a distinguished establishment helmed by Chef Thomas Keller, a luminary in the culinary world. This bakery embodies a sophisticated take on the French boulangerie, delivering artisanal breads, pastries, and sandwiches influenced by both French and American culinary traditions. Originally, Bouchon Bakery was conceived to supply fresh, quality bread to Chef Keller's renowned restaurants. However, it has evolved into a vibrant community hub, attracting both locals and visitors with its commitment to exemplary food quality and an inviting atmosphere. The bakery’s allure lies in its dedication to freshness, with all products made daily using top-tier equipment and ingredients, reflecting a deep passion for the craft of baking and pastry arts. This passion is echoed in the bakery's approach to hospitality, ensuring every guest experiences an exceptional and memorable visit.
As a member of the Thomas Keller Restaurant Group, Bouchon Bakery benefits from the collective values and philosophy that have elevated this organization to a standard-bearing role in cuisine, service, and workplace culture. With a portfolio of over ten properties and more than 800 employees, TKRG exemplifies a culture of mentorship, learning, and professional growth, making it a coveted employer in the food and beverage industry. The group emphasizes consistency and excellence in every facet of the guest experience, uniting all its establishments under a mission to make people happy, one guest at a time.
The Pastry Sous Chef at Bouchon Bakery is a pivotal role within the culinary brigade. This position involves working closely with the Pastry Chef to maintain and enhance the bakery's culinary excellence. It requires a balance of leadership, creativity, and hands-on skill, with responsibilities spanning team management, quality assurance, and operational oversight. The Sous Chef is entrusted with upholding rigorous standards of food quality and cleanliness, mentoring the pastry team to reach their highest potential, and adapting swiftly to the dynamic demands of the kitchen environment. This role demands a proactive leader who embodies the values of the Thomas Keller Restaurant Group — someone who fosters a structured yet flexible workspace where creativity can flourish and where systemized processes coexist with culinary innovation.
In addition to overseeing the production and service teams, the Pastry Sous Chef ensures seamless coordination and responsiveness to the bakery's varied needs. This includes handling administrative duties such as performance reviews, ordering, and inventory management, demonstrating a comprehensive engagement with both the creative and operational sides of the bakery.
Candidates will find working at Bouchon Bakery to be uniquely rewarding, surrounded by top-tier culinary professionals and opportunities for continuous learning and professional development. The company supports these ambitions with competitive benefits, including 401K plans, medical and dental insurance, scholarship programs, mentorship, and employee discounts. This role is not only a job but a career opportunity to develop in a prestigious environment that values culinary excellence, teamwork, and making every guest visit an extraordinary experience.
As a member of the Thomas Keller Restaurant Group, Bouchon Bakery benefits from the collective values and philosophy that have elevated this organization to a standard-bearing role in cuisine, service, and workplace culture. With a portfolio of over ten properties and more than 800 employees, TKRG exemplifies a culture of mentorship, learning, and professional growth, making it a coveted employer in the food and beverage industry. The group emphasizes consistency and excellence in every facet of the guest experience, uniting all its establishments under a mission to make people happy, one guest at a time.
The Pastry Sous Chef at Bouchon Bakery is a pivotal role within the culinary brigade. This position involves working closely with the Pastry Chef to maintain and enhance the bakery's culinary excellence. It requires a balance of leadership, creativity, and hands-on skill, with responsibilities spanning team management, quality assurance, and operational oversight. The Sous Chef is entrusted with upholding rigorous standards of food quality and cleanliness, mentoring the pastry team to reach their highest potential, and adapting swiftly to the dynamic demands of the kitchen environment. This role demands a proactive leader who embodies the values of the Thomas Keller Restaurant Group — someone who fosters a structured yet flexible workspace where creativity can flourish and where systemized processes coexist with culinary innovation.
In addition to overseeing the production and service teams, the Pastry Sous Chef ensures seamless coordination and responsiveness to the bakery's varied needs. This includes handling administrative duties such as performance reviews, ordering, and inventory management, demonstrating a comprehensive engagement with both the creative and operational sides of the bakery.
Candidates will find working at Bouchon Bakery to be uniquely rewarding, surrounded by top-tier culinary professionals and opportunities for continuous learning and professional development. The company supports these ambitions with competitive benefits, including 401K plans, medical and dental insurance, scholarship programs, mentorship, and employee discounts. This role is not only a job but a career opportunity to develop in a prestigious environment that values culinary excellence, teamwork, and making every guest visit an extraordinary experience.
Job Requirements
- minimum of 3 years in a high-standards culinary environment
- strong attention to detail
- ability to maintain cleanliness standards
- excellent communication skills
- leadership abilities
- experience in team management
- ability to adapt to changing demands
- enthusiasm for pastry and culinary arts
- ability to work under pressure
- organizational skills
- mentoring experience
Job Qualifications
- minimum of 3 years in a high-standards culinary environment
- strong attention to detail organizational prowess and excellent cleanliness standards
- strong interpersonal and communication skills
- proven ability to lead a team and work collaboratively in a dynamic high-demand environment
- deep desire for achieving culinary excellence and enthusiasm for food beverage and hospitality particularly focused on pastry
- ability to adapt to changing demands maintaining composure and effectiveness under pressure
- enthusiasm for working with top-tier equipment ingredients and talented professionals
Job Duties
- oversee production and service teams within the pastry department ensuring seamless operation and coordination
- lead a dynamic team ensuring the highest standards of performance
- ensure all demands and requests are met with flexibility and precision
- handle a variety of tasks adhering to high standards responding to the kitchen's dynamic needs
- lead by example fostering a structured environment with flexibility for creative input and menu changes
- maintain highest standards in cleanliness organization and technical execution ensuring every product meets Bouchon Bakery standards
- complete performance counseling paperwork manage ordering and oversee inventory responsibilities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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