Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts. Pasta Bar Los Angeles is looking for an experienced Pastry Sous to assist the Executive Pastry Chef with new menu item roll out, preparing desserts for all services at Pasta and Sushi restaurant concepts. The ideal candidate is able to work independently per the instructions of the Executive Chef, demonstrates hospitality, able to maintain a high execution of quality product and abide by all safety and cleanliness standards. This position is full time and nonexempt.
Responsibilities
- Oversee prep of the desserts and sourdough bread
- Maintain quality of product
- Food cost
- Ordering
- Overseeing the schedule for the pastry team
- Inventory
- Weekly communication via Zoom/in person with Executive Pastry Chef
- Collaborate with Executive Pastry Chef on various projects
- Maintaining an organized environment
- Work service
Physical Demands:
- Must be able to walk, stands, rotate, lift, and reach on a continual basis
- Must be able to work on a high volume of repetitive tasks
- Be able to lift 50lbs for shipping desserts
- Be able to speak and communicate in English to the Executive team
- Bilingual Spanish speakers are preferred, but not required
- Be able to read, write, and correspond through email and phone
- Be able to work in hot and cold environments
- Focused attention to detail
General schedule 3pm- 11 pm Wednesday- Sunday
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.