Bakery & Pastry Sous Chef

SeaWorld•San Antonio, TX

12d•Onsite

About The Position

At SeaWorld, we're passionate about caring for animals. In fact, we've already rescued over 40,000 animals (and counting!). And we can save you from being stuck in just another job. Join us and help bring joy, excitement, and lasting memories to people from around the world. We're seeking enthusiastic, dedicated, and hard-working individuals to become our Ambassadors. Join us and play an important part on our incredible team! Position Summary The Bakery & Pastry Sous Chef is responsible for leading the daily production and execution of high-volume bakery and pastry operations for large-scale events, catering functions, buffets, and special events. This position works closely with the Executive Chef and culinary leadership team to ensure high-quality, consistent, and timely bakery and pastry production. The ideal candidate has strong experience in high-volume bakery and pastry production, large-scale catering, special events, and team leadership.

Requirements

2+ years of professional bakery and pastry experience.
Strong knowledge of commercial bakery and pastry production.
Experience with high-volume catering and large events.
Strong organizational and time-management skills.
Ability to lead and develop a bakery/pastry team.
Knowledge of food safety, sanitation, and allergen procedures.
Ability to work flexible hours, including weekends, holidays, and event schedules.

Nice To Haves

Previous Pastry Sous Chef, Bakery Sous Chef, Pastry Chef, or similar leadership experience preferred.
Experience working in large hotels, resorts, convention centers, theme parks, catering companies, or high-volume foodservice operations is strongly preferred.
Candidate should be comfortable producing bakery and pastry items for large guest counts under strict production timelines, while maintaining quality, consistency, presentation, and food safety.

Responsibilities

Responsible for leading daily bakery and pastry production for large events, catering, buffets, and special functions.
Provide leadership through planning and coordination of daily tasks with input from Executive Chef and Sous Chef.
Prepare and oversee production of breads, rolls, biscuits, cakes, pies, pastries, cookies, desserts, and specialty bakery items.
Plan production quantities based on guest counts, event schedules, and menu requirements.
Scale recipes and maintain consistent quality, portioning, taste, and presentation.
Supervise and train bakers, pastry cooks, and culinary team members.
Assign daily production tasks and ensure all products are completed on schedule.
Assist with developing new bakery and pastry recipes and seasonal menu items.
Support large-scale event production and coordinate bakery/pastry needs with the catering and culinary teams.
Ensure proper preparation, storage, labeling, and transportation of bakery and pastry products.
Maintain high standards of presentation and consistency across all events and outlets.
Monitor inventory and communicate product and ingredient needs to management.
Control food waste and maintain efficient use of ingredients.
Maintain proper food safety, sanitation, allergen, and HACCP procedures.
Ensure bakery and pastry equipment is properly used, cleaned, and maintained.
Assist with event setup, service, replenishment, and breakdown when required.
Work closely with the Executive Chef and Sous Chefs to meet operational and event deadlines.