Executive Pastry Sous Chef

Benefits

• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance
• Free food & snacks
• Health insurance
• Paid time off
• Vision insurance

The Executive Pastry Sous Chef will assist the Executive Pastry Chef in overseeing all aspects of pastry production, development, and execution for catered events. This role requires a dynamic leader who is passionate about fine pastry arts, thrives under pressure, and can inspire a team to consistently exceed expectations. The Executive Pastry Sous Chef will play a key role in recipe innovation, quality control, team training, and maintaining the company's high standards of excellence.

• Trains new staff in the department.
• Oversees the daily workflow of the department.
• Provides constructive and timely performance evaluations.

• Assist in managing daily pastry production for a wide range of luxury events.
• Collaborate with the Executive Pastry Chef on menu development, seasonal offerings, and custom client requests.
• Ensure consistent quality, presentation, and flavor in all pastry items, aligning with the company's brand standards.
• Maintain inventory control, ordering, and cost management for pastry department supplies.
• Uphold impeccable standards of hygiene, food safety, and workplace organization in compliance with health regulations.
• Oversee setup, transport, and on-site pastry execution as needed for off-premise events.
• Act as the department lead in the Executive Pastry Chef's absence, ensuring seamless operations.
• Stay current with industry trends, techniques, and luxury dessert innovations to inspire the team and delight clients.
• Other duties as assigned.

• Exceptional skills in pastry, chocolate work, sugar artistry, plated desserts, and specialty cakes.
• Strong leadership, organizational, and communication abilities.
• High level of professionalism, creativity, and attention to detail.
• Ability to manage multiple priorities in a fast-paced, deadline-driven environment.
• Flexibility to work evenings, weekends, and event-based schedules.

• Minimum 5 years professional pastry experience, with at least 2 years in a leadership or sous chef role, preferably in a luxury hotel, fine dining, or high-end catering environment.
• Culinary degree or formal pastry training from a recognized institution preferred.

• Must be able to lift 15 pounds at times.
• Must be able to access and navigate each department at the organization's facilities.
• Available nights, weekends, and holidays.