Pastry Sous Chef

Horseshoe Bay Resort•Horseshoe Bay, TX

2d•Onsite

About The Position

The Pastry Sous Chef demonstrates creative baking and decorating expertise while actively leading pastry operations across the resort. This role supports the Executive Pastry Chef by personally preparing high-quality pastries and desserts while supervising, training, and developing the pastry team. The Pastry Sous Chef is responsible for maintaining culinary excellence, food safety, sanitation standards, and budgetary controls, while continuously improving guest and associate satisfaction.

Requirements

Demonstrated leadership with strong communication and interpersonal skills
Proven ability to coach, mentor, and develop culinary associates
Strong organizational, planning, and prioritization skills
Ability to manage daily kitchen operations while meeting quality and financial goals
Creative problem-solving and decision-making skills
Commitment to exceeding guest expectations through culinary excellence
Ability to model professional behavior and maintain productivity levels
High school diploma or GED with four (4) years of culinary, food and beverage, or related professional experience OR Two-year degree from an accredited college or university in Culinary Arts, Hotel & Restaurant Management, or a related field with two (2) years of relevant experience
Minimum age of 18
Food Handler’s Certificate (required)

Nice To Haves

OSHA Hazard Communication Standard training and certification (encouraged)

Responsibilities

Prepare and present high-quality pastries and desserts with consistent flavor, appearance, and portioning
Recognize and uphold standards for superior product quality and presentation
Ensure proper food handling, preparation, storage, and temperature control
Support purchasing, receiving, inventory control, and waste management procedures
Supervise pastry shift operations in compliance with all Food & Beverage policies and procedures
Train and mentor pastry associates in foundational and advanced pastry techniques and plate presentation
Lead by example, setting a positive and professional tone for guest and associate interactions
Ensure compliance with all local, state, and federal regulations, including OSHA and Health Department standards
Enforce sanitation, safety, and loss prevention policies to prevent accidents and control costs
Monitor staffing levels to meet operational, service, and financial objectives
Participate in scheduling, performance evaluations, coaching, and disciplinary processes in accordance with SOPs and LSOPs
Maintain open communication and collaborative working relationships within the culinary team
Assist with interviewing and hiring of pastry associates as needed
Purchase supplies and manage inventories within established budget guidelines
Participate in relevant operational meetings, including daily stand-ups, BEOs, pre-cons, forecasts, and departmental meetings
Lead shifts while personally preparing desserts and executing production requests
Supervise and coordinate pastry staff during food preparation and service
Inspect raw and finished food products to ensure quality standards are met
Assist with plated dessert presentation and decorative food displays
Promote continuous improvement with a strong focus on guest satisfaction