Pastry Sous Chef

Foxwoods Resort Casino•Ledyard, CT

About The Position

Under the direction of the Executive Pastry Chef, the Pastry Sous Chef manages daily operations of the central resort bake shop and multi-venue pastry production. The role prepares and cooks food and maintains kitchen, preparation, service, dining, and storage areas while supervising high-volume production and presentation of pastries, breads, desserts, and banquet orders across resort restaurants, VIP lounges, and convention spaces. The Pastry Sous Chef leads culinary staff, enforces health department standards, and supports the resort’s hospitality expectations. The position oversees pastry production and distribution, quality assurance, menu development, daily setup, inventory, staffing, training, labor and cost controls, kitchen administration, guest service, and sanitation. Work includes operating hot and cold pastry stations, coordinating distribution across resort venues, handling administrative and reporting duties, and complying with safety, tribal, and OSHA requirements. Weekend, holiday, peak-period, and any department-designated shifts are required.

Requirements

An associate degree or higher in Culinary Arts or Pastry Arts, or prior work history in an equal or higher leadership position with very similar responsibilities and business volumes.
At least four years of experience in a full-service or production kitchen or bakery, with a culinary management background, or an equivalent combination of education and experience.
Prior specialized restaurant pastry preparation, baking, and knife-handling experience.
Ability to perform cooking methods, prepare specialized pastry bases, and proficiently operate hot and cold culinary stations.
Successful completion of department-mandated acumen and skills testing and demonstration of practical pastry skills and advanced baking knowledge.
Excellent understanding of food-service techniques, food preparation, pastry products, and advanced cooking techniques, including tableside/live-action service.
Ability to perform basic arithmetic.
Ability to read and interpret business and professional materials, technical procedures, recipes, and regulations, and to write reports, correspondence, and procedure manuals.
Ability to speak, read, write, and understand English sufficiently to communicate with management, team members, and guests.
Ability to use logic and reasoning to assess solutions and remain calm, alert, and focused during heavy business activity or emergencies.
Valid current Food Handlers Card, or willingness and ability to obtain one within 30 days of employment.
Complete ServSafe Managerial Certification within 30 days of hire.
Ability to work weekends, holidays, peak business periods, and any shift or day designated by the department.
Ability to lift at least 35 pounds repeatedly and push or pull supply racks or carts weighing up to 100 pounds.
Ability to meet the described physical demands, including prolonged standing and walking, bending, reaching, handling kitchen tools and trays, and working in a fast-paced kitchen environment.

Nice To Haves

Bilingual Spanish is a plus.

Responsibilities

Oversee large-scale pastry and dessert production for resort outlets, banquets, and quick-service stations.
Operate and direct hot and cold pastry and baking stations, preparing food according to recipe, portion, timing, appearance, and quality standards.
Taste, test, and visually inspect finished products and presentations for quality, portioning, garnishing, and recipe compliance.
Coordinate staging, packing, and transportation of pastry items to resort towers, dining venues, and pickup areas.
Assist the Executive Pastry Chef with developing and testing dessert concepts, seasonal menu items, and specialty showpieces.
Set up, clean, stock, and maintain kitchen, bakery, preparation, service, dining, and storage areas; maintain inventory and order supplies and equipment as needed.
Manage, train, schedule, and evaluate subordinate staff; assign and direct work and handle performance, coaching, discipline, and employee concerns.
Interview and hire team members, verify payroll, monitor labor costs and attendance, and prepare operational reports.
Train and develop staff in culinary techniques, equipment, recipes, preparation methods, presentation, and guest-service standards.
Support the employer’s goal of training and promoting Tribal Members and participate on MPGE’s Board of Review as needed.
Promote positive employee and public relations and follow Human Resources policies for coaching, training, and recognition.
Control kitchen expenses and support profitability through recipe costing, yield management, portion control, and waste reduction.
Use approved computer programs and POS systems to analyze forecasts, cost reports, and revenue data and make operational decisions.
Perform administrative duties, including vendor communications, business correspondence, kitchen reports, production tracking, inventory logs, and assisting with the annual budget.
Train staff to deliver hospitality standards and circulate through dining and event areas to ensure guest service.
Fulfill special guest arrangements and requests and resolve complaints and concerns within the scope of authority.
Communicate culinary requests and information clearly in English with guests, management, and team members.
Enforce government, safety, and tribal health standards; monitor sanitation procedures, product labeling and dating, and time/temperature logs; clean and sanitize equipment and work areas.
Follow safety policies, report hazards and equipment issues, respond to emergencies, and comply with HAZMAT and MSDS requirements.
Wear required PPE, including non-slip, oil-resistant shoes, and report defective or unsuitable PPE and equipment.
Report to work as scheduled and comply with Mashantucket Pequot Tribe policies and procedures.