Job Description
Pastry Sous Chef
Location: INI Ristorante – Fountain Valley
Salary Range: $69,000 – $72,000 (DOE)
Type: Full-Time
At INI Ristorante , we celebrate Italian culinary traditions with a modern and innovative touch. Our team is committed to excellence, creativity, and delivering an unforgettable dining experience for every guest. We are looking for a dedicated Pastry Sous Chef to join our culinary team and help lead the pastry program with skill and passion.
Position OverviewThe Pastry Sous Chef will collaborate with the Executive Pastry Chef to oversee daily pastry operations, ensure high standards of quality and presentation, and contribute to menu creativity. This is a hands-on leadership role that requires strong technical pastry skills, attention to detail, and the ability to guide and inspire a team.
About Kei ConceptsINI Ristorante is part of Kei Concepts , a multi-concept restaurant group based in Orange County. Kei Concepts is known for creating unique dining experiences across a diverse portfolio of restaurants, blending culinary innovation, cultural heritage, and hospitality excellence. By joining INI, you also become part of a larger family of brands with opportunities for collaboration, professional growth, and advancement within the group.
ResponsibilitiesPrepare, oversee, and execute all pastry and dessert items for the restaurant.
Collaborate on new menu ideas and seasonal dessert concepts.
Train, mentor, and supervise pastry team members to maintain consistency.
Ensure pastry kitchen organization, inventory management, and prep efficiency.
Maintain strict food safety, sanitation, and quality control standards.
Support the culinary team with teamwork and flexibility in a fast-paced kitchen environment.
Assist in planning, costing, and executing dessert menus, ensuring alignment with restaurant concepts.
Supervise daily pastry production, including breads, cakes, plated desserts, and specialty items.
Maintain consistent portion sizes, recipes, and quality across all pastry offerings.
Oversee ordering and receiving of pastry ingredients; manage inventory to reduce waste and control costs.
Ensure proper storage, labeling, and rotation of ingredients and prepared items.
Develop and refine recipes for seasonal, holiday, and special event menus.
Monitor and maintain pastry equipment; report repair and maintenance needs promptly.
Train staff on pastry techniques, plating standards, and kitchen safety practices.
Uphold cleanliness and organization of pastry workstations, storage areas, and walk-ins.
Conduct tastings with management to ensure quality and creativity of menu items.
Stay updated on pastry trends and introduce innovative techniques or flavor combinations.
Support special projects such as catering, banquets, or private dining events.
Step in to lead the pastry team in the absence of the Executive Pastry Chef.
Foster a positive, collaborative kitchen environment with a focus on learning and development.
3–5 years of pastry experience in a professional kitchen; leadership or sous chef experience preferred.
Proficiency in both classic and modern pastry techniques.
Strong organizational, communication, and leadership skills.
Ability to multitask and adapt in a high-volume environment.
Food Handler’s Certification required (training available if needed).
Competitive Salary ($69K–$72K DOE)
Health, Dental, and Vision Insurance
Paid Time Off & Holiday Pay
Employee Discounts
Opportunities for Growth and Advancement
Supportive, team-focused work environment
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