Junior Pastry Sous Chef
Job Details
Ridgewells Headquarters - BETHESDA, MD
Full Time
2 Year Degree

ABOUT US: Founded as a family business in 1928. The social gathering is our stock-in-trade, and Ridgewells has always been a trendsetter. Our visionary team is in the business of making memories, building relationships, and most of all, creating beautiful celebrations. We set the bar on the Washington D.C. social scene over 90 years ago, and with every event, we work hard to raise it.  To us, special events are about joy, artistry, and creative possibility.  Whether it an intimate gathering or an elegant gala - corporate, weddings, celebrations and major events; our passion for celebration shines on and on. And at the core of our success is our people.


The Junior Pastry Sous Chef will assist in the development, craft and confection of desserts. He/she will assist the Executive Pastry Chef and Pastry Sous Chef in the creation of seasonal menus and the development of new recipes with the pastry section of our kitchen. Incumbent should be passionate about baking and be inspired to create masterpieces that go beyond our customers expectations.


RESPONSIBILITIES Other responsibilities include, but not limited to:

  • Supports Executive Pastry Chef and Pastry Sous Chef in the daily operations of the bakery.
  • Creates pastries, baked goods, and confections, by following a set recipe.
  • Inspects all bakery items upon completion to ensure they have been prepared correctly and attractively.
  • Ensures that all products are received in correct unit count and condition and deliveries are performed in accordance with culinary receiving policies and procedures.
  • Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection.
  • Assists the Executive Pastry Chef and Pastry Sous Chef with completing - end of month pastry kitchen inventory.
  • Communicates any issues, concerns, or updates with Executive Chefs and Sous Chefs.
  • Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.



  • Associate Degree in Baking and Pastry Arts and/or course certification from an accredited Culinary Institute is preferred.
  • 1 to 2+ years experience in a high-volume/fine dining/Banquet/Pastry production kitchen is desired
  • Computer experience with Excel and Microsoft software programs are helpful.
  • Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are desired but not required.
  • Ability to calculate proportions, percentages, area, circumference, and volume will be helpful.
  • Must be punctual, reliable, with a positive work ethic.
  • Must be organized, self-motivated, proactive and with strong attention to detail.
  • Excellent interpersonal and organizational skills to plan time effectively are required
  • Must have the ability to handle multiple tasks and prioritize workload in a deadline-driven, demanding environment.
  • Ability to work without direct supervision is needed.
  • Ability to work in a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines while maintaining highest quality is required.

PHYSICAL DEMANDS - Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing. Ability to stand, kneel, and bend for extended periods every day and handle extreme heat. Must occasionally lift and/or move up to 50 pounds.


  • Health insurance benefits: Medical, dental, and vision coverage.
  • 401(K) Plan after 90-day of employment.
  • Earned paid time off: Vacation, Personal Day, and Holiday Pays.
  • Internal growth and promotional opportunities.
  • Employee meals & discounts.
  • Complimentary staff parking.