Pastry Sous Chef

Footers Catering is seeking a talented and driven Pastry Sous Chef to join our dynamic Culinary Department. This leadership role is ideal for someone passionate about high-volume pastry production, team development, and innovative menu execution in a collaborative and fast-paced environment.

Key Responsibilities Pastry Production & Execution

• Oversee daily production and organization of the Pastry Department.
• Create structured, quantifiable prep lists aligned with menu demands.
• Understand and execute portioning for high-volume events.
• Balance oven usage and optimize prep timelines for efficiency.
• Schedule and execute batch days, prep projects, and “pick & pulls.”
• Lead and execute plated tastings and manage all prep logistics.
  
  

Team Leadership & Development

• Supervise all pastry prep projects and lead daily team meetings.
• Assign tasks strategically based on employee strengths and growth opportunities.
• Take a proactive approach to identifying and correcting issues.
• Mentor and develop team members during slower periods.
  
  

Inventory & Ordering

• Maintain weekly inventory of regular ingredients (e.g., flour, sugar, butter).
• Conduct monthly inventory for non-regular items (e.g., vanilla, fruit purée).
• Track mini dessert counts, frozen items, and deli containers.
• Partner with the Executive Pastry Chef to handle emergency ordering needs.
  
  

Accountability & Quality Control

Review weekly event evaluations and take corrective action as needed.

Assist in managing food and labor costs, targeting <30% of weekly food sales.

Collaborate with the Executive Pastry Chef on forecasting and production planning.

Cultural & Cross-Department Engagement

• Attend company culture events and encourage team participation.
• Foster strong relationships across departments, promoting communication and teamwork.
  
  

Leadership & Soft Skills

• Model high standards of professionalism, ethics, and respect.
• Participate in monthly 1-on-1s focused on leadership development and soft skills.
• Address team concerns promptly using “Clear is Kind” communication.
• Maintain transparency and consistent reporting to the Executive Pastry Chef.
  
  

Event Support & On-Site Leadership

• Work onsite events to understand the end product.
• Uphold all SOPs, including dress code, hygiene, and conduct.
• Report any concerns directly to event leadership.
  
  

Who You Are

• A skilled pastry professional with experience in large-scale production.
• Highly organized and passionate about process and efficiency.
• A proactive leader who thrives in collaborative environments.
• Dedicated to professional growth—for yourself and your team.
• Committed to upholding Footers Catering’s culture and standards.
  
  

More detail about Footers Catering, please visit https://culinaryagents.com/entities/30333-Footers-Catering