Job Description

Description 
Are you passionate about creating stunning pastries and desserts that transform events into unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision, creativity, and teamwork bring every event to life? If so, then Blue Plate is where you belong!

Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As a Pastry Sous Chef, you will play a vital role in creating and executing high-quality pastries and desserts. Your leadership and expertise will ensure seamless execution, from production to final presentation, maintaining the highest standards of quality, creativity, and service.

Essential Functions:

• Arrive Ready: Show up on time, dressed in accordance with our Back of House Dress Code Policy, prepared to lead and support high-volume pastry production with precision.

• Get Your Assignment: Check in with the Executive Pastry Chef to confirm daily production tasks, event details, menu specifications, and any special dietary considerations.

• Lead the Team: Supervise and support pastry staff, assign tasks, and ensure all team members are properly dressed and equipped for service.

• Master the Menu and Flow: Conduct a pre-shift briefing to review the day’s production schedule, event requirements, plating styles, and any special requests to ensure seamless execution.

• Set Up for Success: Direct kitchen setup and ensure all necessary ingredients, tools, and supplies are prepped and organized for efficient pastry production.

• Oversee Pastry Production: Supervise the preparation and baking of all pastries, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.

• Coordinate with Event Teams: Work closely with the Executive Pastry Chef, Event Supervisor, and Culinary Team to ensure desserts are plated and served according to event specifications and timelines.

• Practice Safe Food Handling: Enforce proper food handling, storage, and sanitation practices to maintain compliance with health and safety regulations.

• Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling, storage of leftover items, and adherence to sanitation guidelines.

• Coach and Lead: Provide training, mentorship, and feedback to pastry team members, holding them accountable for quality and performance standards.

• Monitor Staffing and Budget: Assist in managing labor efficiency while maintaining service quality and adhering to budgetary guidelines.

• Track Attendance and Performance: Monitor staff sign-in/out times and overall performance, ensuring accurate documentation and adherence to scheduled hours.

• Complete Shift Documentation: Maintain production records and performance notes, submitting necessary paperwork to management as required.

• Support the Production Kitchen: Assist with kitchen production based on business demands, including off-premises event execution when needed.

• Engage in Team Development: Participate in hiring, training, performance evaluations, and corrective action as necessary to build a strong pastry team.

• Attend Meetings: Be present for department meetings to support planning and execution.

• Perform Other Duties: Carry out additional tasks as assigned by management to support pastry operations and event success.

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Certification in Pastry Arts or comparable professional experience.

• Degree in Culinary Arts or Baking & Pastry, a plus.

• Minimum of 2 years of professional pastry kitchen experience in a high-volume or catering environment.

• Experience in leadership, management, or supervisory roles, a plus.

• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to obtain within 90 days of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.

• Exceptional pastry skills with a strong eye for detail and presentation.

• Impeccable service standards and commitment to quality.

• Proven leadership abilities, with the capacity to mentor and guide pastry team members to achieve outstanding results.

• Strong problem-solving skills with the ability to make quick, effective decisions in a fast-paced, high-pressure kitchen environment.

• Excellent organizational skills, with the ability to prioritize and manage multiple tasks and deadlines effectively.

• Ability to collaborate cross-functionally with chefs, event supervisors, and service teams to ensure seamless execution.

Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability

required.

• Proficiency in English (reading, writing, and speaking) is required.

• Bilingual skills are a plus.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. 

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.

• The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.

• Regularly required to lift and/or move up to 60 lbs.

• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• May work in extreme heat and cold (non-weather and weather).

• May work in wet conditions (non-weather and weather).

• Noise level is low to moderate.

• Will work near moving or mechanical parts.

Compensation and Benefits:

Hourly Wage Range: $27.00 - $33.00 per hour, based on experience.

Benefits Overview

At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.

Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.

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