Pastry Sous Chef – Luxury Hotel

About the role

The Pastry Sous Chef is accountable for the daily success of kitchen operations at a luxury resort. The role blends hands‑on pastry preparation with leadership of the pastry team, ensuring high‑quality output, guest satisfaction, and adherence to budget and sanitation standards.

Key responsibilities

• Manage kitchen shift operations and enforce all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs, communicate requirements to staff, and adjust output as needed.
• Assist the Executive Chef with overall kitchen operations, menu planning, and special guest functions.
• Prepare and cook a wide range of pastry items, creating decorative displays and new product concepts.
• Maintain purchasing, receiving, and food storage standards while ensuring compliance with food handling and sanitation regulations.
• Supervise and coordinate cooks and kitchen workers, leading shifts by personally preparing food and addressing specifications.
• Operate and maintain kitchen equipment, reporting any malfunctions promptly.
• Monitor quality of raw and cooked products, ensuring consistency and superior flavor.

Required profile

• High school diploma or GED with at least 4 years of relevant culinary experience, or an associate degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a team, manage kitchen operations, and uphold sanitation and safety standards.
• Strong knowledge of food purchasing, storage, and handling procedures.

Required skills

• Purchasing
• Food preparation
• Labor Management System
• Food handling and sanitation standards
• Culinary arts
• Receiving and food storage standards