Pastry Sous Chef - Temporary

Long Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $75,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Paid holidays

Job Description

Fairmont Breakers is a distinguished landmark situated in Long Beach, recognized for its rich history and luxury accommodations. Originally opened in the 1920s, this iconic hotel has long been a favored destination for celebrities and travelers seeking the premier waterfront experience. After undergoing an extensive renovation, Fairmont Breakers has restored its grandeur to become Long Beach’s only luxury hotel, offering guests an unforgettable blend of elegance and comfort. With 185 boutique rooms and suites, a rooftop pool and terrace, and an open-air rooftop lounge boasting stunning views of the Pacific Ocean, the hotel continues to uphold its reputation for excellence. Additional facilities include a two-story spa and wellness center, multiple distinguished dining venues such as Nettuno featuring elevated coastal Italian cuisine, a live jazz club, and extensive indoor and outdoor event spaces totaling 10,000 square feet. These diverse amenities create a vibrant atmosphere and set the stage for memorable guest experiences.

The role of Pastry Sous Chef at Fairmont Breakers is a key leadership position within the Culinary Team, involving oversight of all pastry operations across the hotel’s venues and events. This position offers an exciting opportunity to work with a group of focused, innovative chefs who prioritize guest satisfaction and culinary excellence. The Pastry Sous Chef will lead by example, providing guidance, support, and inspiration to the culinary team in order to produce exquisite desserts and pastries that enhance every meal. Responsible for the daily management of the pastry kitchen, this role includes creating production schedules, monitoring quality and presentation standards, managing inventory and supplies, and ensuring compliance with health and safety regulations. The Pastry Sous Chef will also play a pivotal role in menu development, collaborating with the culinary team to create new and appealing pastry offerings tailored to various venues and special events.

Additionally, the role demands strong organizational and communication skills to maintain smooth operations, including attending F&B meetings, reviewing banquet orders, and coordinating staffing and schedules. The position requires a proactive approach to resolving guest complaints, maintaining cleanliness and sanitation, and fostering a positive work environment that promotes team morale and productivity. The Pastry Sous Chef will be responsible for staff training, performance evaluations, and disciplinary actions to uphold high standards throughout the department. A key aspect of this position involves maintaining meticulous records related to inventory, food costs, payroll, and attendance, ensuring efficient management of resources and adherence to budgetary goals. Salary for this position is competitive, with an annual figure of approximately $75,000, reflecting the importance of the role within this luxury hospitality setting. Employment is on a full-time basis, offering a stable and rewarding career path for culinary professionals dedicated to excellence in pastry arts.

Job Requirements

high school diploma or equivalent vocational training certificate
culinary college degree or apprenticeship
previous supervisory pastry experience
ability to communicate effectively with team
proficiency in property management and point of sales systems
experience in guest communication and menu creation
fluency in English
basic math skills
knowledge of food cost control
experience with pastry products and equipment
attention to detail
strong organizational skills
problem-solving ability
ability to work independently and as part of a team
maintain confidentiality
ability to provide staff training and performance management
positive attitude under pressure

Job Qualifications

high school diploma or equivalent vocational training certificate
experience in a similar position at a full-service hotel or restaurant
culinary college degree or apprenticeship required
previous supervisory experience in pastry required
ability to understand and communicate effectively with all team members
ability to communicate in Spanish an asset
proficiency in property management systems, computers, and point of sales systems
experience in guest communication
ability to create menus and specials for multiple venues
fluency in English, both verbal and written
basic arithmetic skills
knowledge of food cost controls
experience working with all pastry products and ingredients
ability to operate and maintain all required equipment
menu and recipe development skills
experience with Birchstreet, Dayforce, Watson/Unifocus and Microsoft Office preferred
ability to work with attention to detail, speed, and accuracy
strong organizational and prioritization skills
capable of clear thinking and problem solving
ability to follow directions thoroughly
understanding of guest service needs
teamwork skills
ability to work independently
maintain confidentiality of guest and hotel information
ability to identify and provide departmental training
ability to supervise staff performance and provide feedback
maintain a positive and professional attitude in challenging situations

Job Duties

maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
maintain complete knowledge of correct maintenance and use of equipment
anticipate guests’ needs, respond promptly and acknowledge all guests
maintain positive guest relations at all times
resolve guest complaints, ensuring guest satisfaction
monitor and maintain cleanliness, sanitation and organization of assigned work areas
review daily activities including housecount, forecasted covers, catering activity, purchases, meetings, appointments, and special guests
manage all aspects and day-to-day operations of pastry kitchen and personnel
establish daily priorities and assign production and prep tasks
execute all tasks in pastry kitchen
attend food and beverage meetings and banquet order review meetings
review banquet event order sheets and post function sheets
create schedules and assignments in accordance with anticipated business levels
communicate changes to assignments throughout shifts
review purchase orders and requisition supplies
ensure quality of products received
coordinate with executive steward on equipment and sanitation needs
ensure staff punctuality and proper attendance documentation
coordinate staff breaks and inspect grooming and attire
ensure opening and closing duties are completed to standard
maintain inventory of tools, supplies, and equipment
ensure recipes, guides, and photographs are current and accessible
monitor staff performance and address deficiencies
manage shortage situations proactively
observe guest reactions and confer with service staff
develop new menu items, test and write recipes
assist in catering menu development and client meetings
minimize waste and control food and labor costs
promote cooperative working environment
conduct performance reviews and disciplinary actions
document logbook information and follow up on issues
manage business correspondence
attend gourmet shows and food and wine meetings
conduct month-end inventories and prepare menu analysis
interview and hire new staff
prepare and adjust weekly work schedules
monitor timesheets and approve payroll
ensure regular and predictable attendance
perform additional duties as assigned