Job Description

Job Details

Pastry Sous Chef

Chicago, IL 

Description 

The Pastry Sous Chef assists in overseeing daily pastry production, staff development, ordering, organization, inventory, and sanitation. They help lead R&D, maintain quality standards, and ensure efficient workflow. This role acts as a leadership support to the Executive Pastry Chef and serves as a key decision-maker within the department.

REPORTS TO : Executive Pastry Chef
PAY TIME : Salary
FLSA : Exempt
SUPERVISES : Pastry Supervisor, Pastry Cooks

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Conduct morning walkthrough of pastry areas; identify and address quality/cleanliness issues.
• Confirm daily prep is achievable. Adjust plans as needed based on volume, labor, and product availability.
• Delegate tasks, oversee prep execution, and maintain Master Prep Inventory accuracy.
• Ensure recipes and techniques are followed correctly; taste and evaluate finished products.
• Support and execute R&D for new menu items and seasonal changes.
• Check in with cooks to ensure readiness and work flow.
• Train, coach, and mentor pastry cooks and supervisors.
• Set expectations for pace, consistency, plating quality, and organization.
• Address issues respectfully in the moment; escalate patterns to Pastry Chef.
• Maintain labor awareness; adjust cuts or workflow as needed.
• Maintain pastry order guide, follow pars, and place orders or revisions as needed
• Receive and inspect product quality; ensure proper labeling/dating
• Maintain walk-in, dry storage, and pastry production organization
• Enforce FIFO, proper labeling, and health code compliance
• Lead or assign daily/weekly cleaning tasks; audit completion

Minimum Qualifications (Education, Experience, Skills) 

• Culinary school or equivalent work experience
• Minimum 5 years of pastry experience; minimum 3 years of management experience 
• Illinois Manager Food Sanitation Certification required 
• Illinois Allergen Certification required 
• BASSET Certification required 
• ServSafe Certification required
• Ability to handle stress under pressure 
• Willingness to maintain a clean, healthy, and safe working environment 
• Ability to coordinate multiple activities with attention to detail 
• Ability to work independently, with minimal supervision 

Physical Demands and Work Environment 

• Ability to be flexible with job demands and open minded when being asked to complete tasks ● Ability to operate and use all equipment necessary to run the store 
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds 
• Ability to work varied hours/days as business dictates 
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish 

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. 

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Compensation Details

Compensation: Salary ($55,000.00 - $60,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

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