Job Description

Situated in San Francisco’s historic Jackson Square, Lindsay and Chef Michael Tusk own and operate Quince & Co Hospitality; a collection of unique restaurant concepts ranging from a Three Starred Michelin flagship to more casual, volume-based concepts, all unified in a commitment to exemplary hospitality, creativity, and a desire to innovate and continually reinvent. Quince & Co is a values-driven company committed to creating rewarding experiences for all team members with growth opportunities for advancement. 

Quince & Co is looking for a Baker/Pastry Sous Chef to support our three restaurants - Quince, Cotogna and Verjus. Ideal candidate will be knowledgeable and passionate in areas of bread making and pastry from casual style desserts and gelatos to plating and mignardises, as well as viennoiserie and a variety of artisanal breads.

• The Baker/Pastry Sous Chef supports the Executive Pastry chef in all BOH operations and communicates clearly and effectively.
• Oversees both the production and service teams within the pastry department, ensuring seamless operation and coordination. As a leader in Pastry, you will be leading a dynamic team, ensuring the highest standards of performance.
• Management of labor
• Controlling inventories
• Assists in the enforcement of health and safety standard in the kitchen, walk ins and dry storage
• Supervise and mentor kitchen staff to ensure smooth operations. Maintain a productive and positive kitchen environment that fosters teamwork and collaboration.
• Ensure the highest quality standards for food production, presentation, and taste. Conduct regular quality checks and ensure food safety standards are adhered to at all times
• Ensure that all baked products are consistently prepared and served according to the restaurant’s recipes, portioning, preparation and serving standards.

POSITION REQUIREMENTS, KNOWLEDGE, AND ABILITIES

• Culinary degree preferred 
• 1-2 years experience as a Pastry Sous Chef/ Lead Baker in a similar concept
• Strong attention to detail, organization, and excellent cleanliness standards.
• Strong interpersonal and communication skills.
• Proven ability to lead a team and be a player as well as work collaboratively and adapt to a dynamic, high-demand environment.
• Desire for achieving culinary excellence and enthusiasm for food, beverage, and hospitality, with a particular focus on pastry.
• Ability to adapt to changing demands and priorities, maintaining composure and effectiveness under pressure. From sudden requests to nightly service requirements, the candidate must be prepared for a variety of demands and enjoy the challenge of it.
• Must be able to comply with all health and safety standards

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