Sous Chef - Pastry
Full Job Posting
Responsibilities
- Oversee the day-to-day operations of all kitchen and production sections, including cake artistry, decorating, baking, chocolate, and stewarding.
- Manage daily production plans and ensure orders are completed accurately and on time.
- Monitor recipe adherence and finished-product quality against required standards.
- Identify and resolve quality issues before products reach dispatch.
- Manage kitchen inventory levels in coordination with Procurement and Inventory teams, minimizing stockouts and unnecessary waste.
- Build and adjust staff schedules based on daily order volumes and production requirements.
- Allocate workloads across sections to ensure efficient use of the kitchen team.
- Lead, coach, and hold section heads and their teams accountable for performance, quality, and productivity.
- Conduct daily production briefings to communicate order volumes, priorities, special requests, and operational requirements.
- Identify training and development needs across the kitchen team and work with HR on onboarding and employee development.
- Enforce food safety, hygiene, sanitation, and HACCP standards across the facility.
- Work closely with the QC team to maintain consistent food-safety and quality standards.
- Own escalations related to design, product quality, rework, and delivery timelines.
- Make decisions on whether products require rework, should be held, or are ready for release.
- Monitor and report kitchen performance, including production output, quality, and on-time completion.
- Manage key kitchen cost drivers including labor, ingredients, and wastage against the facility budget.
- Develop capacity plans for peak periods and ensure all sections are prepared for increased production volumes.
- Identify opportunities to improve kitchen workflows, layouts, processes, and overall productivity.
- Act as the senior decision-maker on kitchen equipment, workflow, and operational changes affecting production.
- Work cross-functionally with Operations, Supply Chain, Marketing, and other teams on new launches, seasonal collections, and production planning.
- Maintain a clean, organized, safe, and efficient kitchen environment.
Requirements
- 7-10 years of professional kitchen, bakery, or food production experience.
- Previous experience managing a multi-section kitchen, bakery, or high-volume production facility.
- Strong knowledge of cake production and decoration, including expert-level fondant and cake-craft skills.
- Excellent eye for detail with a strong understanding of product quality and presentation.
- Proven experience managing and developing a multi-person kitchen team.
- Strong experience with staff scheduling, coaching, performance management, and team development.
- Working knowledge of inventory management, food cost, wastage, and production planning.
- Strong understanding of food safety, hygiene, sanitation, and HACCP principles.
- Ability to manage production efficiently against changing order volumes and tight deadlines.
- Strong problem-solving and decision-making skills, with the ability to remain calm under pressure.
- Strong leadership and communication skills.
- Commercially aware with an understanding of kitchen budgets and cost control.
- Highly organized with strong attention to detail and operational follow-through.
- Comfortable working in a fast-paced, high-volume production environment.
- Hands-on leadership style with a willingness to be involved in day-to-day kitchen operations.
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