Pastry Sous Chef

The  Pastry Sous Chef  is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.

Qualified candidates will have a minimum of 3 years management experience in a high volume dining environment and be well versed in French pastry production and presentation in both restaurant and banquet settings. The candidate will have a solid understanding of restaurant operations, strong attention to detail and sense of responsibility, organization, cleanliness and an ability to inspire staff to produce results with the right balance of common sense, a commitment to excellence and the goal of exceeding the expectations of our guests.

Skills & Requirements :

• Must have schedule flexibility (including nights and weekends)
• Ability to lead a team of employees (train, mentor, recruit, discipline)
• Passion for both classic and contemporary approaches to Pastry
• Ability to multi-task in a face-paced environment
• Profitability, Quality Assurance, Cost Control (review monthly P&L, purchasing)
• Manage all aspects of kitchen operation and production
• Maintain the levels of standards established by The Dinex Group

Competencies & Qualifications :

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.