Pastry Sous Chef

Description

JOB TITLE: Pastry Sous Chef

DEPARTMENT: Culinary

SUPERVISOR: Pastry Chef

UPDATED: October 1, 2026

POSITION PURPOSE: Responsible for all pastry preparation, control of pastry labor and food costs for all Food and Beverage Outlets to include Mason Street Grill.

ESSENTIAL FUNCTIONS:

• Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop.

• Trains and supervises pastry staff in the proper preparation of desserts/pastry items from the standards set by the Pastry Chef.

• Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily safety and sanitation practices.
• Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
• Prepare all food items according to recipe specifications.
• Perform other culinary and managerial duties as assigned.
• Responsible for maintaining proper employee files in accordance to the hotel’s attendance and disciplinary procedures.

• Assists in timely performance evaluations of staff.
  

  
  

  POSITION REQUIREMENTS:

• High school education preferred. Apprenticeship, post secondary school, or equivalent work experience beneficial.

• Managerial and pastry production experience Preferred in similar hotel or resort. 2-3 years in high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions.

• Additional language and math skills and basic computer knowledge helpful.

• Thorough knowledge of food products, standard recipes, and proper preparation.
• Able to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.

• Knowledge of food and labor cost controls, inventory and the calculation of these controls.

Salary Exempt - Wage Range $58,000 - $63,000

Equal Opportunity Employer