Pastry Sous Chef  

Healthy Options is looking for a new Pastry Sous Chef for their new commissary bakery.

Job Responsibilities

• Apply Healthy Options pastry best practices as well as hygiene and food safety management
• Conduct training of other assistant bakers with the help of the executive chef
• Act as shift manager - manages the outputs and production operations of the pastry lab for a specific shift
• Submit daily production reports
• Ensure the complete delivery of orders in a shift
• Audit the kitchen's cleanliness and staff efficiency for his/her shift
• Assist the executive chef in managing the pastry kitchen in her absence
• Assist the executive chef in monitoring store, both raw and finished
• Ensure that inventory practice is being followed during his/her shift

Job Qualifications

• Knowledgeable in ALL aspects and processes of the gluten-free lab
• 1st level troubleshooting of equipment
• 1st level troubleshooting of operational problems
• Knowledgeable in dispatch process
• Knowledgeable in freezer storage and FIFO (first in, first out)
• Knowledgeable in proper raw materials storage and food safety management

Qualifications

• Culinary Diploma/Certificate OR 5 years experience in medium volume pastry production is not needed but is a major advantage
• Work experience with pastry production (at least 2 years)
• Work experience with gluten-free breads and pastries is an advantage
• Familiarity with pastry production equipment
• Knowledge of food safety best practices
• Comfortable to work under pressure and handling responsibilities
• Organizational skills and has worked with a team
• Worked in a similar environment
• Good communication skills
• Can carry heavy loads (i.e. sugar sacks) and physically fit
• Good in understanding recipes
• Must be flexible and dedicated (willing to work early in the morning and open for overtime)
• Must be willing to work 6 days a week
• NON-SMOKER