Pastry Sous Chef @ Indiana Convention Center

As a Pastry Sous Chef, your primary responsibility is to assist the Pastry Chef in managing the pastry kitchen, overseeing the production, presentation, and quality of pastry and dessert items. With leadership skills, culinary expertise, and a commitment to excellence, you support the pastry team in executing recipes, maintaining standards, and achieving culinary creativity that enhances the guest experience and upholds Sodexo Live!'s reputation for luxury and excellence in hospitality.

Assist the Pastry Chef in managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.

Collaborate with the Executive Pastry Chef in developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.

Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.

Supervise pastry cooks, kitchen assistants and temporary agency employees in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.

Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.

Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.

Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.

Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

Education & Experience:

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hospitality/Restaurant/Hotel Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

• Two+ years of employment in a related position.

• Convention Center experience preferred.

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Pay Rate:

$25.00 per hour