The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You'll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events.
Key responsibilities include:
Requirements:
Working Conditions & Physical Requirements:
In return, we offer you:
Equal Opportunity Employer: José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
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