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Pastry Sous Chef
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- The Pastry Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates.
- The Pastry Sous Chef reports to the Executive Chef.
- Consistently tracking kitchen inventory, preparing and ordering all pastry items for the restaurant and bar menus as well as amenities
- Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
- Working closely with the Executive Chef on menu development and recipe standardization
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