Pay Rate: $29.50 / hour for the first (3) months then salaried
Shift: 4:00 AM – 2:00 PM (Opening Chef)
Reports to: Executive Pastry Chef and General Manager
Location: Los Angeles, CA
Position Overview
As the Pastry or Bread Sous Chef, is responsible for setting the tone for their entire team wheather it's the bread team, croissant and production/bake off. This is a critical leadership role that bridges the gap between hands-on production and management and lead by example with a focus on quality. You will work directly under the Executive Pastry Chef to ensure our high-volume lamination and pastry production runs smoothly, on time, and to our exacting standards.
Key Responsibilities
- Opening Leadership: You are the first line of leadership on-site. You must ensure all staff arrive on time, are at their designated stations, and are adhering to company rules and safety regulations from the moment the lights turn on.
- Production Oversight: Manage the daily production flow to ensure everything happens on schedule. You will oversee the line bakers and lamination team, ensuring the daily "oven-to-delivery" timeline is met without compromise.
- Lamination Mastery: Act as a subject matter expert in croissant techniques and lamination. You will personally oversee or assist in the production of high-volume dough books, ensuring butter integrity and honeycomb structure are perfect.
- Quality Control: Maintain rigorous standards for our various product. You will monitor proofing conditions, bake temperatures, and final product appearance to ensure we meet the expectations of our high-end wholesale clients.
- Team Accountability: Foster a professional kitchen culture. You are responsible for real-time coaching, station cleanliness, and ensuring the team follows established SOPs and HACCP protocols.
- Operational Support: Assist the Executive Pastry Chef in tracking inventory, documenting recipe refinements, and managing daily production sheets to minimize waste and maximize efficiency.
What We Are Looking For
- Experience: 4-5 years of experience in a high-volume pastry environment (wholesale bakery, luxury hotel, or upscale restaurant). Previous experience as a Lead Baker or Shift Supervisor is highly preferred.
- Technical Expertise: Advanced knowledge of laminated doughs, croissant production, and artisan pastry techniques.
- Leadership Skills: Proven ability to motivate a team and hold staff accountable in a fast-paced, high-pressure environment.
- Reliability: As the Opening Chef, punctuality is non-negotiable. You must be prepared to lead with energy and focus.
- Physical Requirements: Ability to stand for long periods, work in a high-volume production facility, and lift up to 30-50 lbs.
Preferred Qualifications
- Formal culinary or pastry arts training.
- Familiarity with high-volume wholesale workflows.
- Knowledge of food safety systems (HACCP).
Job Type: Full-time
Pay: $72,500.00 per year
Benefits:
- Dental insurance
- Health insurance
- Opportunities for advancement
- Paid time off
- Vision insurance
Education:
Experience:
- Pastry and Bread making: 8 years (Required)
Language:
License/Certification:
- HACCP Certification (Required)
Ability to Commute:
- Los Angeles, CA 90061 (Required)
Ability to Relocate:
- Los Angeles, CA 90061: Relocate before starting work (Required)
Work Location: In person
