REPORTS TO: Executive Chef
The Pastry Sous Chef supports the leadership of the pastry department and is responsible for overseeing daily pastry operations, supervising production, and ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is a hands-on leader who guides the pastry team while assisting in menu execution, training, and operational excellence.
Oversee daily pastry production for restaurant service, banquets, events, and specialty outlets
Ensure all pastry items are prepared according to established recipes, quality standards, and presentation guidelines
Supervise pastry cooks and junior team members during prep and service
Assign daily tasks and manage workflow within the pastry kitchen
Step into production as needed to maintain service standards
Monitor consistency, portioning, and presentation of all pastry items
Ensure proper storage, labeling, and rotation of ingredients (FIFO)
Maintain strict adherence to sanitation, food safety, and hygiene standards
Inspect equipment and work areas to ensure proper functionality and cleanliness
Assist in training and mentoring pastry cooks and commis chefs
Provide real-time coaching and performance feedback
Support onboarding and skill development of new pastry team members
Promote a positive, professional, and collaborative kitchen culture
Assist with inventory management, ordering, and cost control
Help track product usage and minimize waste
Communicate production needs and shortages to the Executive Pastry Chef
Support menu tastings, seasonal rollouts, and special event preparation
Act as department lead in the absence of the Executive Pastry Chef
Attend meetings, trainings, and tastings as required
Maintain regular attendance and schedule flexibility, including evenings, weekends, and holidays
Support pastry operations across multiple outlets as business needs require
Perform other duties as assigned by culinary leadership
3–5 years of professional pastry experience, preferably in upscale or high-volume environments
Previous leadership or supervisory experience in a pastry kitchen preferred
Strong knowledge of classic and contemporary pastry techniques
Ability to lead a team while remaining hands-on in production
Solid understanding of food cost awareness and waste reduction
Knowledge of food safety, sanitation, and kitchen safety standards
Strong organizational and communication skills
Culinary or pastry degree preferred
Ability to stand and work for extended periods
Ability to lift and carry up to 50 lbs
Ability to work in hot and cold kitchen environments
Frequent bending, reaching, and repetitive motions
Manual dexterity to operate pastry equipment and tools
INTENT AND FUNCTION OF JOB DESCRIPTIONS
All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer.
Cipriani is an equal opportunity employer.
In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others as you would want to be served yourself. His vision of simple luxury came to touch the souls of people all over the world.
At Harry's Bar in Venice, all clients are treated like royalty.
Simple elements such as true service and devotion have elevated Harry's to legendary status. In fact, in 2001, the Italian Ministry for Cultural Affairs declared Harry's Bar in Venice a national landmark, a unique honor bestowed not for the establishments's décor or furniture, but for its witness to the events of a century in Venice.
The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It is intangible but palpable. It can't be patented, but even after eighty- two years it hasn't been duplicated by others.
Four generations of Cipriani have grown a single restaurant, into a world renowned hospitality brand still recognized for its distinguished venues and service all over the world.
