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The job of the Sous Chef – Pastry is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Sous Chef – Pastry will also take on the responsibility of organizing and leading training sessions for the members of their team.
Qualifications
- An advanced level culinary, hospitality or business degree
- At least 3 years experience in managing and participating in the operation of a large scale bakery production center including specialty cake decorating and pastry production, food service management, and inventory control.
- Excellent leadership and interpersonal skills.
- Experience working with a diverse team.
- Creative, innovative and self-motivated with strong commitment to teamwork and customer service.
