Sous Chef – Pastry

About the role

The Sous Chef – Pastry will lead the pastry team in delivering high‑quality, consistent pastries across all service areas. This full‑time position combines hands‑on baking and decorating with staff supervision, ensuring guest satisfaction while adhering to budget and food safety standards.

Key responsibilities

• Lead, train and schedule the pastry team, covering duties during absences.
• Prepare and decorate pastries, desserts, and baked goods to exact specifications.
• Develop new pastry concepts and maintain artistic standards.
• Monitor and enforce sanitation, food handling, storage, and temperature controls.
• Manage inventory, purchasing, receiving, and waste control for pastry operations.
• Ensure compliance with all relevant laws, regulations, and company policies.

Required profile

• High school diploma/GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a team, communicate effectively, and act with integrity.
• Strong understanding of pastry techniques, food safety, and budgeting.

Required skills

• Pastry preparation and decorating.
• Food safety and sanitation standards.
• Inventory and waste management.
• Team leadership and staff development.