Assistant Pastry Chef / Sous Chef

About the role

The Assistant Pastry Chef / Sous Chef will support daily kitchen operations, ensuring high‑quality food production while leading and developing the culinary team. This position combines hands‑on food preparation with supervisory responsibilities in a fast‑paced restaurant environment.

Key responsibilities

• Manage kitchen shift operations and enforce all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to staff, and assist the Executive Chef with overall kitchen management.
• Prepare and cook a wide range of dishes, create decorative food displays, and develop new menu concepts.
• Maintain purchasing, receiving, and food‑storage standards while ensuring compliance with food‑handling and sanitation regulations.
• Supervise cooks and kitchen workers, lead shifts, and perform duties of kitchen managers as needed.
• Operate and maintain kitchen equipment, report malfunctions, and monitor food quality and temperature.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead a kitchen team, manage production schedules, and uphold food safety standards.
• Strong organizational skills and the capacity to work under pressure in a busy environment.

Required skills

• Food preparation
• Culinary arts
• Food safety and sanitation standards
• Kitchen equipment operation
• Purchasing and inventory management
• Menu development
• Decorative food display