Executive Pastry Sous Chef

The Executive Pastry Sous Chef oversees all pastry and baking production for the hotel’s dining outlets, ensuring exceptional quality, consistency, and operational efficiency. This role directly impacts guest satisfaction, culinary excellence, and the overall success of the food and beverage operations.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Schedule and manage pastry production work for all associates.
• Control food costs and payroll for the pastry department.
• Purchase and maintain all necessary supplies, including food items, condiments, pre-cooked pastries, cleaning supplies, kitchen equipment, and baking tools.
• Coordinate the production of baked goods and desserts for banquets, catering events, and dining outlets.
• Fulfill special requests from outlets or other departments.
• Create initiatives to ensure guest and associate satisfaction.
• Maintain cleanliness standards in compliance with Department of Health inspections.
• Ensure all associates follow proper sanitary practices for guest safety.
• Protect hotel assets, including equipment, raw products, uniforms, and installations.
• Report deficiencies promptly using the “work order” system.
• Establish standard recipes and ensure compliance by the pastry team.
• Oversee the flow of banquet and outlet meal periods, particularly in the absence of the Executive Chef.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and supervisory skills to manage a pastry team effectively.
• Expertise in pastry and baking techniques, recipe standardization, and quality control.
• Strong organizational and multitasking abilities to manage high-volume production.
• Attention to detail and commitment to culinary excellence.
• Ability to collaborate with culinary and banquet teams to meet operational goals.

PROFESSIONAL EXPERIENCE

• Minimum of 4 years of kitchen supervisory experience, including 3 years of kitchen operations experience and at least 1 year in a Lead Cook position, or equivalent combination of education and experience.
• Proven track record in managing pastry production, scheduling, and inventory control.

ACADEMIC BACKGROUND

• Culinary Arts degree, apprenticeship, or AOS Degree required.
• ACF Certification preferred.
• Ongoing professional development in pastry, baking, and kitchen leadership encouraged.

BENEFITS

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee hotel discounts
• Paid vacation & sick time
• Free Parking

Pay Range: $80,000-$85,000