Position: Pastry Sous Chef
About: Blue Plate Catering, a prominent player in Chicago’s catering industry, is renowned for creating extraordinary culinary experiences that make a lasting impact on guests. As a Pastry Sous Chef at Blue Plate, you will be instrumental in the production and presentation of high-quality pastries and desserts, upholding the brand’s standards of quality, creativity, and service excellence.
Requirements: Certification in Pastry Arts or equivalent professional experience; Degree in Culinary Arts or Baking & Pastry is a plus; Minimum of 2 years of professional pastry kitchen experience in a high-volume or catering setting; Experience in leadership or supervisory roles is advantageous; Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred or able to obtain within 90 days of hire; Strong pastry skills with attention to detail and presentation; Exceptional service standards and commitment to quality; Proven leadership abilities with mentoring skills; Strong problem-solving and organizational skills; Ability to collaborate effectively with culinary and service teams
Benefits: medical insurance, dental insurance, vision insurance, 401(k) retirement plan, paid time off (PTO) with sick leave, commuter benefits, Flexible Spending Accounts (FSA), free meals, pet insurance, wellness rewards, Employee Assistance Program (EAP)
