Our bakery and cake shop uses from-scratch methods and enlightened sugars in everything they make along with the finest, most carefully selected all-natural ingredients. By incorporating our own unique point of view into new and classic recipes, we create distinct offerings that can be found throughout the Valley and CA as well as in every LGO Hospitality Restaurant.
SUMMARY
The Pastry Sous Chef is a hands-on management position responsible for supporting the daily operation of LGO Bake Shop and LGO Cake Shop. The position assists with pastry and cake production, supervision of the production team, scheduling and labor management, inventory and cost control, food safety, and customer orders. The Pastry Sous Chef is expected to work alongside the team as needed and maintain LGO standards for quality, consistency, organization, and service.
PRIMARY RESPONSIBILITIES:
- Lead and participate in daily pastry and cake production and establish priorities with the Pastry and Cake Shop supervisors.
- Ensure production schedules, special orders, restaurant needs, and seasonal demands are completed accurately and on time.
- Monitor product quality and compliance with established recipes, specifications, presentation standards, portioning, and finishing requirements.
- Supervise, train, coach, and provide direction to pastry and cake production employees.
- Assist with employee scheduling, labor management, and productivity based on production requirements and established labor targets.
- Manage or assist with ordering, receiving, inventory levels, inventory counts, and cost control.
- Monitor waste, yields, food cost, and production efficiency and address material variances or operational issues.
- Assist customers with cake and dessert orders, special requests, product questions, and order concerns, and ensure orders are accurately communicated to production.
- Maintain compliance with food safety, sanitation, allergen, and workplace safety requirements.
- Assist with holiday and high-volume production planning, recipe, development, and other operational needs as assigned
KNOWLEDGE AND SKILL REQUIREMENTS:
- Minimum two years of management or supervisory experience required; three or more preferred.
- Approximately five years of professional pastry and/or bakery related experience preferred.
- Strong working knowledge of pastry and cake production techniques, including laminated doughs and cake/dessert finishing.
- Experience in high-volume production environment preferred.
- Ability to supervise employees, prioritize work, communicate clearly, and make sound decisions in a fast-paced environment.
- Comfort working with production quantities, yields, inventory, labor, waste, and food cost.
- Current Certified Food Production Manager / Food Manager Certification meeting Arizona requirements.
PHYSICAL AND SCHEDULE REQUIREMENTS:
Must be able to lift and carry at least 50 pounds; stand and walk for extended periods; bend, reach, crouch, push, pull, and perform repetitive motions; and safely work around commercial kitchen equipment and hot, cold, or wet conditions. Early mornings, weekends, holidays, and occasional late evenings are required based on business needs. Reasonable accommodations may be made for qualified individuals with disabilities.
BENEFITS:
Eligible full-time employees may receive health, dental, and vision insurance; HSA benefits; life insurance; paid time off; bereavement leave; Employee Assistance Program benefits; employee discounts and meals; referral benefits; and opportunities for advancement.
Job Type: Full-time
Pay: $60,000.00 - $70,000.00 per year
Benefits:
- 401(k)
- Bereavement leave
- Dental insurance
- Employee assistance program
- Employee discount
- Flexible schedule
- Food provided
- Health insurance
- Health savings account
- Life insurance
- Opportunities for advancement
- Paid time off
- Referral program
- Vision insurance
Experience:
- Management: 2 years (Required)
- Pastry/Baking: 5 years (Required)
Work Location: In person
