Sous Chef de Cuisine Bakery

Qualifications, Experience, and Skills: Certificate in Culinary Arts, Pastry/Bakery Arts, or related field 2-4 years of experience in a bakery, pastry, or Sous Chef role Strong commercial baking and pastry production knowledge Experience with large-scale bakery operations and recipe scaling Knowledge of HACCP, FIFO, food safety, and sanitation standards Experience using bakery equipment, POS, and inventory systems Strong leadership, organizational, and team management skills Role & Responsibilities: Product Innovation & Bakery Operations: Develop seasonal bakery products and menu offerings, oversee daily bakery production, and ensure efficient execution aligned with retail and distribution demand. Team Leadership & Kitchen Management: Supervise bakery staff, manage shift schedules, train junior team members, and support smooth day-to-day kitchen operations. Inventory & Supply Coordination: Monitor ingredient stock levels, manage procurement planning, and resolve operational or supply chain challenges to maintain uninterrupted production. Food Safety & Compliance: Enforce HACCP, sanitation, food safety, and occupational health standards across bakery operations.