Pastry Sous Chef

Growing up Southern is a privilege. It runs a

helluva lot deeper than just where you’re born. It’s a set of ideals passed

down through generations. Sure, it’s about sweet tea and swimmin’ holes, front

porches and fried chicken, magnolias, and Moon Pies. But more importantly, it’s

about being devoted to your roots; having a sense of place, of tradition, of

family, hard work and each other. And those, my friends, should be universal

ideals.

To that end, we proudly present Yardbird

Southern Table & Bar. A house of worship to farm-fresh ingredients, classic

Southern cooking, culture, and hospitality. What we believe is a noble endeavor

indeed. So stop on by, cop a seat and sample some made from-scratch divinity.

We’re serving up the freshest, most inventive takes on regional Southern fare

seven days a week with a foot-stompin’, soul-healin’ brunch on the weekends.

We’ll keep a place set for you.

Job Details

Role : Pastry Sous Chef

Reporting to : Corporate

Pastry Chef, Executive Chef, and Executive Sous Chef

The Pastry Sous Chef is

responsible for supervising the team’s production and pace throughout each day

and for general kitchen supervision in absence of the Corporate Pastry Chef.

This role is also responsible for training, planning, assigning, and delegating

work.

Job Scope

Operate and

manage the pastry section of a kitchen, working together with pastry

cooks.

Organize all

the various prep items needed from different areas to ensure that all

items are in place and ready for service.

Prepare all

menu items following recipes and yield guides, according to department

standards.

Assist in

monitoring inventory of prepared food items to keep waste down while

managing 86’s.

Oversee a

team of junior pastry cooks and other staff members as necessary.

Maintain and strictly abide by

state sanitation / health regulations.

Maintain complete knowledge of

correct maintenance and use of equipment; use equipment and tools only as

intended, properly, and safely.

Maintain complete knowledge of

and comply with all departmental policies and procedures.

Other

duties as assigned.

Job Requirements

Degree / Diploma / Certification

in Culinary Arts, Pastry-making, baking, or relevant field strongly preferred

Minimum 3 years of experience in

high volume and fine dining restaurants preferred but not required

Creative ability with artistic

skill in decorating cakes and other desserts

• Keen attention to detail
• Strong

written and verbal communication skills with the ability to effectively

communicate in English

Able to instill safety and

sanitation habits

Ability to

obtain and maintain full knowledge and understanding of the company and

department rules and regulations, policies, and procedures

Food

Handler Card is required upon employment

Flexible

working hours, including weekends and evenings, when necessary

Working conditions

While performing the duties of this job, the

employee is regularly exposed to heat from the stoves and burners.

The noise level in the work environment is

usually loud.

Physical and other requirements :

physical demands described here are representative of those that must be met by

an employee to successfully perform the essential functions of this job. While

performing the duties of this job, the employee is regularly required to talk

and hear. The employee frequently is required to stand; bend; walk; use hands

or fingers, handle or feel; talk; hear; see, and reach with hands and arms and

requires the ability to occasionally lift office products and supplies up to 50

pounds . Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.