As a Pastry Sous Chef, you play a key leadership role in delivering exceptional culinary experiences while supporting the execution of the outlet's pastry vision. You assist in coordinating all pastry operations, including purchasing, preparation, and presentation, ensuring consistent quality, efficiency, and guest satisfaction. In the absence of the Executive Pastry Chef, you lead pastry kitchen operations and the pastry team.
You support the hiring, training, development, and performance management of pastry staff, fostering teamwork, accountability, and high morale. You assist with maintaining accurate training records and ensuring staff adhere to established standards and procedures.
You help manage pastry kitchen costs and labor through effective scheduling, monitoring, and adjustments to meet operational and financial goals. You collaborate with Food & Beverage leadership to adapt operations based on sales performance and guest preferences.
You also contribute to menu planning and culinary innovation, incorporating industry trends and seasonal ingredients for restaurant, buffet, à la carte, and catered dessert and baked offerings. With strong attention to detail, you identify service or quality issues and take appropriate steps to ensure continuous improvement.
Responsibilities
● Comply with all applicable health, safety, and sanitation regulations.
● Consistently follow established procedures and standards for quality, timing, documentation, attendance, and professional appearance.
● Adhere to safety protocols, including proper use of chemicals, Personal Protective Equipment, and Safety Data Sheets.
● Maintain knowledge of property services and offerings and share information with guests in a professional and engaging manner.
● Assist in resolving service issues promptly and positively, with appropriate follow-up.
● Perform additional duties as assigned by leadership in a timely and cooperative manner.
● Complete additional duties as assigned by leadership in a timely and cooperative manner.
Requirements
Education and Experience: A 4-year hospitality degree and at least 3 years of related experience.
Current ServSafe Certification or ability to obtain upon hire.
Strong pastry and baking skills, with proficiency in a wide range of pastry techniques.
Ability to follow standardized recipes and accurately execute baking times, temperatures, and methods.
Comfort learning and using kitchen-related software, including internal purchasing systems.
Physical stamina to perform in a fast-paced kitchen environment, including prolonged standing, lifting up to 50 lbs, and working in various conditions, with or without reasonable accommodation.
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
Strong communication skills in English, both verbal and written.
Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
Benefits
- $47,000 USD annual salary ($22 USD per hour w/Opportunity of OT)
- 30 Day Transitional Housing
- Insurance Plans
- 401(K) with Company Match
- Discounts at dining outlets and retail shops
- Complimentary use of the onsite Fitness Center
- Discounted rates for golf, spa services, and lodging at company properties
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