Pm Junior Pastry Sous

• Supporting the Pastry Chef & Sous Chef in overseeing 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
• Possess full knowledge of the pastry menu as well as general pastry techniques
• Be responsible for the production and organization of the pastry station but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures
• Work both production and service

• Two years of experience in high-volume or fine dining pastry environment, with at least one year of management experience
• Open availability particularly evening shift to close
• Superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings
• Ability to multi-task and work under pressure in a high-volume, fast-paced environment
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and follow procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Ability to lead, train, and motivate team
• Organizational skills
• Effective time management
• Culinary training or degree preferred, but not required
• Strong English communication skills required
• French and Spanish language skills a plus
• Maintain the levels of standards established by The Dinex Group
• FULL AVAILABILITY - evening hours and weekends/holidays are a must
• 3PM-1AM is a typical PM shift
• 1 year of experience
• Experience in a high volume dining environment with exposure to management duties
• Well versed in French pastry production and presentation in both restaurant and banquet settings
• Can Lift Up to 50 Lbs

• French and Spanish language skills a plus
• Culinary training or degree preferred, but not required

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