Sous Chef Pâtisserie

About the role

The Sous Chef Pâtisserie will support the Executive Chef in delivering high‑quality pastry products while leading the kitchen team. This full‑time position combines hands‑on food preparation with staff supervision to ensure consistent guest satisfaction and adherence to budget.

Key responsibilities

• Manage daily kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to staff, and assist the Executive Chef with overall kitchen operations.
• Prepare and cook a wide range of pastry items for regular service and special events, creating decorative displays as needed.
• Maintain purchasing, receiving, and storage standards while ensuring food handling and sanitation compliance.
• Supervise and coordinate cooks and kitchen workers, leading by example and fostering teamwork.
• Operate and maintain kitchen equipment, reporting any malfunctions promptly.
• Monitor the quality of raw and cooked products to guarantee that standards for taste, presentation, and safety are met.

Required profile

• High school diploma or GED with at least 4 years of experience in culinary, food‑and‑beverage, or a related field, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related discipline with at least 2 years of relevant experience.

Required skills

• Food handling
• Sanitation standards
• Kitchen equipment operation