Job Description

PASTRY SOUS CHEF

Sofra Bakery + Cafe - Allston

ABOUT US

In Turkish, Sofra is synonymous with generosity and hospitality. James Beard nominated Executive Pastry Chef Maura Kilpatrick and co-founder Ana Sortun (of Oleana, Sarma & Siena Farms) approach cuisine with a Middle Eastern sensibility by creating delicious food featuring unique spices and spice blends. Sofra Bakery & Cafe reinterprets regional food traditions of the Eastern Mediterranean to make them accessible and inspiring for our guests. 

WHY JOIN OUR TEAM?

We care about each other and our customers. We build long-term relationships with our employees and support individuals who wish to further their career development within the food industry. We offer extensive educational and professional development opportunities, including wine and beverage training, Mediterranean diet education, community engagement, and guest speakers. 

We will always believe in exceptional hospitality with warmth & professionalism, but not pretension. Our managers try to practice what they preach, not leading with aggression or negativity, but rather dedication, fairness, and desire to bring the best out in their team. We look for passionate, kind, committed and honest people who find joy in their profession and can transcend that message outward.

At the end of the day, we want our restaurant to be a representation of our values – the kind of place we would hang out on our day off. All of our businesses are funky, fun spots that appeal to people from all walks of life.

Sofra is an equal opportunity employer. We are committed to a diverse workforce and support an environment that is inclusive and respectful.

JOB DESCRIPTION

The Pastry Sous Chef is responsible for assisting in managing and overseeing all pastry operations.

MAJOR RESPONSIBILITIES

Working under the general supervision of the Pastry Chef de Cuisine, the Pastry Sous Chef will 

Operations and Facilities

• Manage all pastry operations and supervise staff. Solve problems and assist as needed.
• Assist in managing all pastry production focusing on quality, consistency, taste, accuracy, seasonality, ingredients, rotation, storage, appearance, timeliness, and efficiency.
• Open and close the kitchen as directed.
• Collaborate with Sofra managers to manage daily pastry food packing.
• Collaborate with Sofra managers to oversee packing and driving staff.
• Ensure adherence to Sofra’s standards in every aspect of food production and beyond while working to achieve operational excellence.
• Assist with managing all product ordering for the pastry department. Liaise with other departmental ordering needs
• Receive daily deliveries for all departments.
• Establish, maintain, and develop vendor relationships.
• Ensure proper stocking, rotation, organization, and cleaning of kitchen and all storage areas.
• Prioritize safety, cleanliness, and sanitation in all facets of production and operation.
• Assist with management of pastry food waste.
• Assist with managing maintenance and upkeep of kitchen equipment.
• Work with management team members to ensure success of cooking classes, special events and projects. Works events as directed.

Menu Development

• With direction from CDC, create menu specials.

HR and Training

• Assist with training and onboarding of all pastry staff.
• Assist in developing training materials and strategies, ensuring all remain current, relevant, and effective. 
• Assist in monitoring, assessing, and managing pastry staff performance; including disciplinary actions as needed.

Finance

• Assist with managing inventory and completing monthly inventory reports.
• Collaborate with team members to meet the company's financial objectives. 

Leadership and Communication

• Assist with pastry communication and maintaining strong communication between departments.
• Meet with Sofra Managers as needed for consultation, coordination, and brainstorming.
• Provide leadership, model appropriate behavior in the workplace, enforce company policies and procedures, and uphold quality standards. 
• Maintain company culture to champion vision, values, and uphold staff morale.

Other

• Complete other duties as assigned.

As a member of Sofra’s management team, the successful Pastry Sous Chef will work to support established goals and values and uphold existing culture and the highest quality standards of customer service and hospitality.

This is an exempt, full-time position estimated at 48 hours per week. The Pastry Sous Chef is expected to accomplish the responsibilities outlined in this job description in the daily number of hours required to do so. 

QUALIFICATIONS

Qualified candidates will – 

• Have at least 2-3 years of pastry production experience
• Preferably some experience in leadership, supervision, and/or management
• Exhibit a desire to teach, learn, and develop systems 
• Have strong attention to detail and a positive attitude
• Treat customers and co-workers with courtesy and respect
• Be genuinely passionate about hospitality and the overall guest experience
• Work in a clean and organized fashion
• Work as a team
• Be able to deal successfully with multitasking and be comfortable in a fast-paced work environment
• Be available weekends and holidays
• Have excellent attendance and punctuality

COMPENSATION

• Competitive pay dependent on experience, estimated at between $60-62k/year. This includes eligibility for a food cost incentive.
• 2 weeks paid vacation time per year 
• Educational and professional development opportunities
• Employee discounts at our sister businesses—Oleana, Sofra, Sarma and Siena Farms
• Free meal per shift
• Partially subsidized health insurance, and group rates on dental, and/or vision

To apply, please send your resume and cover letter to jobs@sofrabakery.com. We hope to hear from you!

Job Tags

Full time, Shift work, Weekend work,

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