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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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In collaboration with the Pastry Chef, the Pastry Sous Chef is responsible for all pastry menu execution and development. The Pastry Sous Chef should have an endless passion for desserts, a great attitude, and exceptional work ethic.
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The Pastry Sous Chef supports culinary management staff and hourly staff in daily overall kitchen operations for the Bakery/Pastry kitchen. You'll be working under the direction of the Executive Pastry Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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The Pastry Chef works directly with the Executive Pastry Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants.
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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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Perform any other reasonable duties as required from time to timeWill report to the Pastry Sous Chef in the absence of the Executive Pastry Chef. Provide exceptional customer service in an efficient, friendly and hospitable way.
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The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels.
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As the Pastry Cook in the Pastry Kitchen, you will exemplify La Cantera Resort and Spa culture while working to provide exceptional service to both internal and external guests at all times.
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Ability to communicate effectively with other leaders in the kitchen which include the Executive Pastry Chef, Pastry Sous Chef, and other leads. Communicates with the lead prep cook to help the Executive Pastry Chef ensure quantities of prep items that are needed on a daily/weekly basis are being produced.
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The Pastry Team Lead assists the Pastry Chef with oversight of all aspects of the pastry department's operations that include; Tavern on the Square, Catering, In-Room Dining, Game Creek Chalet, special events and employee meals.
$20 - $24.49 an hourFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Assist with special projects as directed by Executive Pastry Chef and Pastry Sous Chef. You'll be working under the direction of the Executive Pastry and the Pastry Sous Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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Quince & Co is looking for a Pastry Sous Chef to support our two restaurants - Quince and Cotogna. Pastry Sous Chef. Supporting Executive Pastry chef(s) of Quince and Cotogna in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurants.
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The Monroe Golf Club Pastry Chef is responsible for all baking & pastry production for the club, including, but not limited to: breads, plated desserts, large scale event production, wedding & special occasion cakes etc.
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If so, apply for our Pastry Sous Chef position today! Proven experience working as a pastry chef in a fast-paced kitchen environment. Maintain up to date knowledge about pastry arts and ingredients.
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