A staple of the Cambridge culinary scene since 2012, Cambridge Street Hospitality Group comprises seven unique hospitality concepts.
Led by Chef and owner Will Gilson, our team brings an award-winning mix of culinary and beverage acumen that affords our guests the opportunity to enjoy high-quality, thoughtfully prepared food, local and eclectic beers, and unique, globally-sourced wines.
Our spaces are spacious and lively. Our teams are down to earth. We aim to share our excitement about our food and wine throughout each concept.
Our guests and their friends feel comfortable in our warm and friendly environment.
CSHG is looking for a Pastry Sous Chef to join the team! The ideal candidate has a passion for quality product in a fun, fast-paced environment and is excited to grow their skills as we continue to grow as a company.
The position is a full time 50 / hr week salaried manager role, responsible for leading the team during prep and production shifts, covering a minimum of two bake shifts for cafe production.
As a Pastry Sous Chef you will be involved in producing items for all Cambridge Street Hospitality Group concepts : Puritan & Co.
The Lexington, Cafe Beatrice, Geppetto, Amba. We produce a variety of sweet and savory items from laminated doughs to plated desserts.
We are looking for candidates who have a strong foundation in pastry with minimum 3 years experience in the kitchen. Please send your resume to
- Report directly to the Executive Pastry Chef and Executive Pastry Sous Chef
- Responsible for managing daily production and product quality
- Maintain accurate inventory and pars of all products produced by pastry team
- Assist in execution of cafe sandwich station when needed
- Maintain clean work environment and equipment
- Maintain a clean and organized walk-in
- Direct supporting staff in a respectful and professional manner in regards to product quality and cleanliness / organization
- Communicate in a respectful and professional manner with all levels of management
- Communicate in a respectful and professional manner with all FOH staff
- Adhere to health and safety standards
- Keep up to date with current industry trends
- Be understanding
- Be flexible
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