Pastry Sous Chef

The Paramount Group, a woman-owned and green-certified business, features full-service and drop-off catering options specializing in all natural and fresh food year-round. Culinary experiences with innovative catering and impeccable service are combined to bring Chicago’s finest chef-driven cuisine to any table you’re gathered around. No matter the size of an event, we work to ensure that every moment is special and every menu is unique and fully customized. 

KEY RESPONSIBILITIES:

· Assist in the development and execution of innovative dessert menus

· Supervise, coordinate and plan the logistics of the Paramount Events Pastry Team

· Ensure the quality and consistency of all pastry products, regularly conduct quality tests

· Train and mentor pastry cooks, developing strong cohesion amongst team members

· Manage inventory and par levels, communicate orders with Director of Purchasing and/or Paramount Events Chefs to ensure accuracy and timeliness

· Uphold sanitation and food safety standards, maintaining clean and tidy work areas

· Research, develop, and test new pastry recipes, audit existing recipes

· In absence of Chef de Cuisine, provide supervision to pastry department, communicating with PE Executive Chef/CDC’s if assistance is needed

· Work with other TPG Chefs in upholding and/or continued development of systems to enhance efficiency

· Attend daily/weekly meetings as assigned, communicate with department regarding changes in orders/production levels

· Ensure all food safety measures are being followed: proper cooling and storage of prepared foods, proper handling of all “Ready to Eat” foods, proper thawing, and heating methods.

· Ensure all opening/closing duties are being met correctly and consistently. 

· Participate in end of month inventory, as assigned 

· Participate in schedule writing, as needed, identify critical points when scheduled can be altered to enhance efficiency

· Ensure all kitchen equipment is being handled properly when in use and stored properly when not in use, note when equipment/items are not functioning

ADDITIONAL RESPONSIBILITIES

· Attend all relevant TPG meetings

· Work off-premise events, as needed

Benefits:

• Free parking

• Daily shift meal

• Employee refuel bar of beverages and snacks

• Vacation Days (PTO)

• Sick Days

• Health, Dental, & Vision Insurance 

• 401K eligible after one year of employment

QUALIFICATIONS:

· City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification

· 5 years of experience in pastry kitchens, with exposure to high volume production

· Strong knowledge of baking methods, pastry techniques, and dessert presentation.

· Familiarity with various kitchen equipment, including large mixers, combination ovens, and proofers

· Leadership skills with the ability to manage and motivate a team.

· Effective verbal and written communication skills

· Excellent time management and resource allocation abilities, ability to adjust to workplace changes

· Flexibility to work various shifts, including weekends and holidays as needed