Eva’s Little Kitchen is an eclectic and modern bakery, grab-and-go café, and catering company, offering a variety of provisions that are both delicious and beautiful. We serve everything from breakfast pastries, cookies, and cake, to family-style meals, sandwiches, salads, soup, and more! Everything is scratch-made and prepared in-house by our talented team of cooks. We seek to provide delight and comfort to each of our customers through our warm hospitality and spectacular, globally-inspired food. We believe in the power of food to bring people together and our success depends on our amazing, hardworking staff. Eva’s Little Kitchen is proud to offer a comfortable, clean, and modern work environment and training in each position. In addition to competitive pay, we are committed to helping our team grow within our company. We aim to provide a work/life balance that is hard to find in the food industry. Join our team and become part of our exciting, rapidly growing company! We are looking for reliable, team players looking for long-term employment in a steady environment.
As the Pastry Sous Chef at Eva’s Little Kitchen, you will play a pivotal role in overseeing the production of a wide range of baked goods, including laminated dough products, enriched doughs, cookies, pies, bars, layer cakes, French macarons, and more. Working under the supervision of the Executive Pastry Chef, you will contribute to the development of innovative and delicious pastry offerings while maintaining consistency and adhering to established standards. This position requires a passion for baking, a keen eye for detail, and strong communication skills to coordinate and support the pastry team.
Responsibilities:
1. Menu Development: Collaborate with the Executive Pastry Chef to create and update menus seasonally. Develop new and innovative pastry recipes as needed. Ensure a diverse and appealing selection of desserts that complements the overall culinary offerings.
2. Production and Execution: Oversee the day-to-day production of pastries, desserts, and baked goods. Maintain high standards of quality, consistency, and presentation. Monitor inventory levels and manage kitchen resources efficiently.
3. Staff Supervision and Training: Lead and inspire the pastry team by providing guidance, training, and motivation Coordinate and delegate tasks and prep lists among pastry staff to ensure smooth operations.
4. Quality Control: Conduct regular tastings to ensure that all pastries meet the established standards. Monitor production processes to identify and address any quality issues promptly. Implement corrective measures as needed to maintain high-quality standards.
5. Collaboration with Culinary Team: Work closely with the Executive Sous Chef and other kitchen management to maintain a cohesive and integrated kitchen operation. Collaborate on cross-departmental menu items that involve pastry elements
6. Kitchen Management:
7. Ensure compliance with health and safety regulations and food handling procedures. Manage and maintain kitchen equipment to ensure optimal functionality. Assist in implementing cost-effective measures without compromising quality. Optimize portion control to minimize waste
8. Customer Interaction: Communicate with front-of-house staff to address customer feedback and preferences