Top 1 Pastry sous chef Jobs in West Cornwall, Ct

Kitchen Baker and Chef
Trinity Church Wall Street Retreat Center —West Cornwall, CT
- $24 an hour
- Weekends as needed
- ServSafe
- Mid-level
- 3 years
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Baking & Pastry Chef Instructor
The Culinary Institute of America —Hyde Park, NY
Associate’s Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of…
$75,000 a year
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Culinary Chef Instructor
The Culinary Institute of America —Hyde Park, NY
Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a related field.
$75,000 a year
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Kitchen Baker and Chef

Trinity Church Wall Street Retreat Center
West Cornwall, CT

Quick Apply

Job Details

Full-time
$24 an hour

Qualifications

Menu design
Kitchen health and safety standards
Staff supervision
Teamwork
Food preparation for special diets
Maintaining an organized workspace
Food service health code compliance
Interpersonal skills
ServSafe
Team leadership
Safety regulations
Operations coordination
Regulatory compliance
TIPS
Culinary Arts
Food safety sanitizing procedures
Attention to detail
Hazard identification and correction
Managing kitchen staff
Baked goods production
Accommodating special dietary needs
ServSafe Food Manager Certification
Meal planning
Food preparation equipment operation
Kitchen organization
Communication with kitchen staff

Full Job Description

Position Summary:

The Kitchen & Bakery Chef is a versatile role responsible for supporting the kitchen’s daily operations, including food preparation, cooking, and baking. This position ensures high-quality meals and baked goods are prepared according to established standards, while maintaining a clean, safe, and organized kitchen environment. The ideal candidate is skilled in both savory and pastry techniques, demonstrates leadership in the absence of the Head Chef and Sous Chef, and thrives in a collaborative team setting.

The pay rate for this role is $24 an hour.

Essential Duties and Responsibilities:

Food Preparation & Cooking

Meet with Head Chef in planning and preparing daily menus, including breakfast, lunch, and dinner service.
Monitor portion control and presentation standards.
Prepare fresh meals in a timely fashion to deliver excellent quality to guests at scheduled mealtimes.
Adhere to and monitor all kitchen staff to uphold Connecticut Health Department’s regulations.
Adhere to and monitor all kitchen staff to uphold OSHA’S regulations.
Use seasonal produce for a farm to table concept.
Follow the kitchen’s nutritious and healthy cooking guidelines.
Use seasonal produce for a farm to table concept.
Report necessary equipment repair and maintenance to Head Chef and/or Director.
Keep work area neat, organized, and clean; clean and maintain equipment used in food preparation.
Wash dishes and take out trash when dishwashing staff calls out.
Submit menu ideas to Head Chef as desired to have creative impact.
Performs other duties and responsibilities as assigned by the Head Chef and Director.
Perform all duties in a manner that promotes Trinity’s mission and core values.
Adhere to confidentiality rules and all other Trinity's policies, procedures, and rules.

Baking & Pastry

Prepare breads, pastries, and desserts according to recipes and seasonal menus.
Maintain inventory of all products and ensure proper storage of ingredients.
Monitor and stock inventory.

Required Knowledge, Skills, and Activities:

Leadership & Coordination

In the absence of the Head Chef or Sous Chef, supervise kitchen staff during service.
In the absence of the Head Chef, the Kitchen & Bakery Chef will report to the Director of the Trinity Retreat Center.
Step in for the Head Chef and/or Sous Chef when required, ensuring smooth kitchen operations.
Coordinate with other departments for special events and catering needs.

Safety & Compliance

Maintain strict adherence to food safety, sanitation, and hygiene standards.
Ensure compliance with health regulations and kitchen safety protocols.

Required and Preferred Education, Experience, and Credentials:

Culinary degree or equivalent professional experience required.
Minimum 3–5 years of experience in a professional kitchen, including cooking and baking
Strong knowledge of culinary techniques, pastry fundamentals, and menu planning.
Ability to work in a fast-paced environment and manage multiple tasks.
Excellent communication and leadership skills.
Must be available weekends and holidays.
ServSafe Certified
Connecticut ServSafe Manager license.
TIPS certified.
Ability to prepare a wide range of cuisines with background knowledge of proper techniques and equipment to be used.
Understand dietary restrictions and religious accommodations relating to food preparation.
Organizational skills and attention to detail.
Effective communication skills - both oral and written.
Able to clearly explain how food is prepared, cooked, and served to guests and regulatory officials.
Knowledge of industry standards on food storage and handling techniques.
Recognize, evaluate, and take proper action to remedy safety, guest satisfaction, and interpersonal issues.
Maintain a professional and courteous demeanor during stressful and/or busy times.
Flexible availability, including weekends, holidays, and nights.
Ability to work independently and as part of a team.
Knowledge of federal, state, and local food safety regulations.
A willingness to learn new skills and cooking methods.
Strong interpersonal skills, judgment, discretion, and integrity.
Kind and hospitable when interacting with guests and co-workers.
Able to lift objects up to 50 pounds.

Pay: $24.00 per hour

Work Location: In person

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