Pastry Sous Chef

Reports to: Executive Pastry Chef

Position Summary

The Pastry Sous Chef is responsible for supporting the daily leadership and execution of the pastry program, ensuring exceptional quality, consistency, and creativity across all pastry and dessert offerings. Working closely with the Executive Pastry Chef, this role oversees daily production, service execution, team development, and operational excellence while maintaining the highest standards of craftsmanship and hospitality.

The ideal candidate is a passionate pastry professional with strong technical skills, leadership experience, and a commitment to mentoring others while thriving in a fast-paced, luxury hospitality environment.

Key ResponsibilitiesPastry Operations

• Supervise daily pastry production and service to ensure consistency, quality, and timely execution.
• Execute and uphold recipes, plating standards, portioning, and presentation for all desserts, breads, baked goods, and specialty pastry items.
• Assist with seasonal menu development, recipe testing, and product innovation in collaboration with the Executive Pastry Chef.
• Oversee ordering, inventory, production planning, and waste reduction while maintaining food cost goals.

Leadership & Team Development

• Lead, coach, and develop pastry cooks through hands-on training, mentorship, and daily feedback.
• Delegate production responsibilities and ensure efficient workflow throughout each shift.
• Assist with onboarding, performance evaluations, and corrective coaching in partnership with culinary leadership.
• Foster a positive, collaborative, and detail-oriented culture focused on continuous improvement.

Operational Excellence

• Maintain compliance with HACCP, food safety, sanitation, allergen, and workplace safety standards.
• Ensure all pastry stations are properly stocked, organized, and prepared for service.
• Monitor equipment performance, cleanliness, and maintenance of pastry workspaces.
• Collaborate with savory kitchen and front-of-house teams to ensure seamless execution of service and special events.

Administrative Responsibilities

• Maintain recipe books, production schedules, prep lists, and inventory records.
• Assist with purchasing, receiving, inventory counts, and vendor communication.
• Participate in leadership meetings, tastings, menu development sessions, and training initiatives.
• Report operational concerns, employee issues, or guest feedback to culinary leadership as appropriate.

Qualifications

• Minimum of four (4) years of progressive pastry experience
• Advanced knowledge of pastry techniques, bread production, laminated doughs, chocolates, plated desserts, frozen desserts, and baking science.
• Demonstrated ability to lead and develop pastry teams while maintaining exceptional quality standards.
• Experience with inventory management, ordering, production planning, scheduling, and food cost controls.
• Excellent organizational, communication, and time management skills with exceptional attention to detail.
• Ability to work evenings, weekends, holidays, and early morning production shifts as needed.
• New York State Food Handler Certification required.

Physical Requirements

• Ability to stand and walk for extended periods throughout each shift.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, stoop, and safely operate commercial pastry equipment.
• Ability to work efficiently in a fast-paced production environment with exposure to varying temperatures.

More detail about Birdee Bakery part of Kent Hospitality Group