Sous Chef, Pastry

Responsibilities

• Aid the Culinary Director/Executive Chef in planning, organizing, and overseeing pastry production and kitchen operations.
• Prepare high-quality desserts, pastries, and baked goods according to standardized recipes and presentation guidelines.
• Help manage and train pastry team members to ensure consistent quality and efficient workflow.
• Maintain cleanliness and sanitation standards in the pastry kitchen in compliance with health and safety regulations.
• Monitor inventory levels of pastry supplies and ingredients, and assist in ordering as needed.
• Collaborate with culinary leadership to develop new pastry concepts and seasonal menus.
• Ensure timely delivery of pastry items for daily service and special events.

Requirements

• Minimum of 3 years experience in a pastry kitchen, with at least 1 year in a supervisory or leadership role.
• Culinary degree or pastry certification preferred.
• Strong knowledge of baking and pastry techniques including decoration and plating.
• Excellent organizational and communication skills.
• Ability to work efficiently in a fast-paced environment.
• Knowledge of food safety and sanitation standards.
• Ability to work flexible hours including weekends and holidays.

Benefits

• Medical, Dental, Vision, and Life Insurance
• Short-term and long-term disability insurance
• Paid Time Off (PTO)
• 401K + employer match (up to 6%)
• Culture with Monthly Awards and Recognition
• Free lunch daily
• Hertz Rental Car Discounts
• Employee Golf Days
• Employee Scholarship Opportunity
• Employee Assistance Program