Pastry Sous Chef
Core
Supervise and direct all aspects of restaurant food production, specifically focusing on bread, pastries, and desserts while maintaining high-quality standards and profitability.
Role type
Senior IC pastry sous chef
Builds
Bread, pastries, cakes, and ice cream products for hotel guests
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Pastry baking, cake decorating, ice cream making, food cost control, labor cost management, HACCP compliance, staff training and mentoring, recipe development, sanitation enforcement, menu knowledge
Preferred skills
Leadership in upscale hotel environments, cost-saving measures, computer system proficiency (Opera, GoConcierge, Microsoft Office)
Technologies
Opera, GoConcierge, HotSOS, Microsoft Word, Excel, Outlook, Micros, ADP, Open Table
Responsibilities
Coordinate and supervise food production teams, ensure quality control of all prepared food, develop new pastry and dessert recipes, enforce food safety and sanitation regulations, manage food and labor costs, train departmental staff, maintain kitchen organization and hygiene standards
Seniority
Senior, hands-on IC with supervisory duties