Pastry Sous Chef

Work Schedule: Monday-Friday The Pastry Sous Chef is responsible for delicious crafting desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. The Pastry Sous Chef will lead a pastry team and should be passionate about baking and be inspired to create masterpieces that go beyond our clients' expectations. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

ESSENTIAL FUNCTIONS: Operate and manage the daily pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. Prepare ingredients and handling baking and other kitchen equipment to the client's guidelines with the Chef De Cuisine. Create pastries, baked goods, and confections, by following a set recipe. Develop new recipes for seasonal menus. Decorate pastries and desserts to ensure beautiful and tasteful presentation. Identify staffing needs and help recruit and train team members. Monitor the stock of baking ingredients. Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. Ensure the kitchen adheres to safety and health regulations. Supervise and train staff members, when needed. Maintain a clean and organized workspace. Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management.

POSITION QUALIFICATIONS: Working knowledge of baking techniques and the pastry-making process. Creative ability with artistic skill in decorating cakes and other desserts. Keen attention to detail. Strong communication, multi-tasking and problem-solving skills. Sense of urgency and ability to work and lead a team within a safe manner. Passion for delicious, flavorful food executed and served with care and consistency. Solid track record of success in previous assignments demonstrating upward career tracking Page 2 of 3 Pastry Chef -August 2022 Salary Salary changes: $75,000- $83,000

WORKING CONDITIONS: Noise Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)

PHYSICAL REQUIREMENTS: Activities: Bend, lift (up to 50 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs

Physical Demands: Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend Lift/Carry: 10 lbs or less, 11–20 lbs, 21–50 lbs, 51–100 lbs Push/Pull: 12 lbs or less, 13–25 lbs, 26–40 lbs, 41–100 lbs Ability to lift up to 50 pounds Comfort standing/walking for up to 8 hours

SKILLS & ABILITIES: Education: A minimum of 3 year of progressive culinary management experience or 3 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role. Experience Prior experience and success in running a busy kitchen. Wide array of cuisine and culinary experience. Knowledge of substitution to accommodate a variety of dietary restrictions. Exemplary record of attendance, safety, and performance in previous position. Sous Chef in a full service, moderate to high volume restaurant or equivalent. Computer Skills Word, Excel, Power Point, and Cloud-Based Services. Certificates & Licenses Food Handler’s License Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the. Work Authorization Authorized to work in the U.S. Equal Opportunity Statement YARZIN SELLA is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.