Cafe Yaya is the second concept from the team behind Galit, a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago. Cafe Yaya is owned and operated by Chef Zachary Engel and Andrés Clavero. The "all day cafe" will include a robust pastry program lead by Pastry Chef Mary Eder-McClure that will include breakfast pastries, fresh breads, and bistro desserts as well as desserts for our upstairs event space. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to approachable cafe dishes from the sidewalk bistros of Paris and Tel Aviv.
Overview: The Pastry Sous Chef’s role will be to help manage the daily operations of the pastry and bread program, and providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurant's commitment to quality. Maintain a safe, orderly, clean, efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The Pastry Sous Chef will be reporting to the Pastry Chef and Executive Chef on menu creation, cost control, and kitchen personnel. Above all the Pastry Sous Chef must be passionate about creating delicious food within a team-oriented environment.
Responsibilities:
Employee Relations:
Food
Financials
Other Responsibilities
Experience / Skills:
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