Position: Banquet Pastry Sous Chef
About: A luxury hotel is seeking a Banquet Pastry Sous Chef to join their team. The Pastry Chef will be responsible for overseeing pastry and bread production for banquets and outlet orders in a high-end culinary setting. This role involves working closely with the Executive Sous Chef to maintain quality and standards in pastry and bread preparation, as well as contributing to menu planning and staff management within the kitchen department.
Requirements: Has at least three (3) years of experience working in a high-volume and detail-oriented kitchen; Knowledgeable and well-rounded in all areas of the pastry kitchen including breads, pastries, confections, cake design, and ice cream making; Must be at least 18 years of age or older; Must be passionate about pastry and breads and be current with culinary concepts, practices, and procedures; Has a working knowledge of advanced pastry techniques, be organized, move quickly, handle pressure well and take great pride in their demeanor and work; Possesses great communication skills and displays a pleasant and outgoing personality; Able to work in high-stress conditions, pay close attention to detail, handle multiple tasks, work efficiently, and demonstrate a high level of patience; Able to stand, walk, bend, kneel, climb, reach, and perform repetitive motions frequently for 8-12 hours a day; Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals; Must be familiar and knowledgeable with operating all kitchen equipment and machinery including safe operations and maintenance; Must have a working knowledge in mathematics for execution of recipe conversions; Must have knowledge and understanding of the metric system; Must be reliable and accept responsibility and accountability for all actions; Knowledgeable with computers and software programs; Pastry degree preferred or equivalent training experience; ServSafe certified
Benefits: 401(k), health insurance, employee discount on food and beverages, flexible work schedule conducive to work-life balance
