PASTRY SOUS CHEF – EDWARDS DESSERT KITCHEN 200 N Washington Ave, Minneapolis, MN This is an evenings-based role (2:30-10:30pm) Wednesday - Sunday. If you have a passion for pastry and expand upon new modern techniques in a friendly creative environment than the Pastry Sous Chef position at Edwards Dessert Kitchen is for you! In this position you will produce beautiful desserts under the guidance of the Executive Chef. Create delicious Plant Based and Gluten Free desserts with the use of alternative ingredients. Creative collaboration is encouraged, and teamwork is essential! RESPOSIBILITIES: + Assist the Executive Pastry Chef in all areas of kitchen operations including: managing kitchen staff, adherence to quality standards, prep lists, and inventory + Closing and opening kitchen according to established process ensuring kitchen, dish area and restaurant are in general tidy order + Will be responsible to perform as manager of kitchen staff in the absence of Executive Pastry Chef. + Ensure quality and consistency of all outgoing food – make sure product is being made correctly and train in the moment if things are not being made correctly. + Responsible for assisting in ordering from distributors and keeping track of needed ingredients. + Maintain sanitation standards set by management. Maintain a safe, clean work area by sweeping, mopping, wiping counters and work surfaces. Keep personal hygiene tidy and well kept. + Comply with and enforce restaurant and OSHA sanitation regulations and safety standards. + Help create and develop new dishes and recipes by keeping up with the latest trends and being always curious and innovative. + Plan and supervise all menu implementations in a timely manner as well as proper documentation such as costing. Help train staff of new menu implementations + Strong team player who leads with positive attitude and with an extraordinary commitment to excellent customer service + Consistently strive to improve kitchen operating procedures + Participate and co-lead regular briefings and operational meetings + Assist Executive Pastry Chef in the training of new pastry cooks and interns + At times may be required to help Front of House run food, bus tables, and assist customers to create the best customer experience possible. + Be punctual, work quickly, be organized and effectively in high pressure situations or rush period. + Able to work early or late hours, holidays and weekends. You may at times be required to work outside of your regular scheduled shifts as needed. You may be required to help with offsite pop-ups or events as needed. + Help deep clean, do dishes, take-out trash / boxes, put away orders and contribute to daily cleaning with rest of team. + Perform any other reasonable duties as required from time to time + Responsible to conduct yourself and ensure your subordinates (if applicable) conduct themselves in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct. Ensure conversation and actions remain respectful and appropriate for both our employees and our guests as we are an open kitchen concept. QUALIFICATIONS: Education: Preferred degree or certification from an accredited culinary institution Years of Related Experience: 3+ years pastry experience and kitchen management experience in restaurant or bakery Knowledge/Skills/Abilities: + Knowledge and experience in all baking, patisserie, and viennoiserie. + Must understand the principals of Pastry outside of recipes to be able to solve problems that arise. + Have knowledge of basic temperatures, percentages and ratios to produce and create recipes. + Experience making prep lists, ordering ingredients, and costing to help create an organized kitchen. + Must have a curious and positive attitude with strong leadership skills. + Must be able to stand for up to 8 hours + Ability to lift 50 pounds + Knowledge of hygiene, and sanitation, knowledge of OSHA requirements within a kitchen #LI-AM1