Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $34.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Continued education
performance bonuses
Job Description
Our client is an upscale hospitality establishment known for delivering exquisite culinary experiences and exceptional service standards. With a focus on quality, innovation, and guest satisfaction, this hotel prides itself on offering a refined food and beverage experience, where attention to detail and culinary excellence take center stage. Renowned for its commitment to using seasonal, locally sourced ingredients, the property maintains a strong culinary culture that fosters creativity, collaboration, and growth within its culinary teams. The team focuses on high-volume production while ensuring every dish crafted meets the highest standards of taste, presentation, and quality.
The Pastry Sous Che... Show More
The Pastry Sous Che... Show More
Job Requirements
- 3 years of professional pastry experience
- Prior experience in culinary leadership role preferred
- Degree from recognized culinary institution or equivalent experience
- ServSafe certified preferred
- Ability to prepare and finish pastries and desserts to specification
- Ability to supervise and train pastry team
- Strong knowledge of food safety and sanitation standards
- Ability to manage inventory and control costs
- Effective communication skills
- Ability to work under pressure in a fast-paced environment
- Flexibility to work varied shifts including nights and weekends
Job Qualifications
- 3 years of professional pastry experience
- Prior experience in a culinary leadership role preferred
- Degree from recognized culinary institution or equivalent hands-on experience
- ServSafe certification or equivalent preferred
- Knowledge of food safety and federal and state health codes
- Proficiency with scaling, recipe development, and production planning
- Proven leadership and coaching skills
- Strong baking skills including laminated doughs, chocolate, sugar work, and plated desserts
- Strong organization, time management, and communication skills
- Strong attention to detail and consistency
- Ability to work in a fast-paced, high volume environment
- Ability to adapt to change and problem solve
- Ability to read, write, convert measurements and follow recipes
- Creative thinking and innovation in menu development
- Flexibility to work nights, weekends, and holidays
Job Duties
- Prepare and finish pastries, breads, confections, and plated desserts to specifications
- Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
- Assist the Executive Chef and/or Food & Beverage Director in creating daily specials and writing new menus that feature seasonal ingredients
- Supervise and train all pastry team members
- Lead shifts in the kitchen when the Executive Chef is not present, overseeing culinary team and kitchen operations
- Create and foster a clean, organized, collaborative, and positive kitchen culture
- Plan daily prep and production schedules while coordinating service
- Manage inventory and ordering, track pars, minimize waste, and control food cost
- Provide regular feedback on monthly financial reporting
- Ensure proper use and maintenance of food preparation tools
- Coordinate service timing and special events with restaurant and banquet operations
- Support catering and high-volume services as needed
- Participate in business strategy development aligned with company mission
- Ensure compliance with health, hygiene, and sanitation standards including HACCP and ServSafe logs
- Maintain a safe working environment and report accidents or unsafe conditions
- Maintain confidentiality of proprietary information and protect company assets
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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