Pastry Sous Chef

Iowa State University•Ames, IA

1d•Onsite

About The Position

Create show-stopping desserts for Iowa State’s most prestigious events. The Pastry Sous Chef leads the creation and execution of high-end pastries, desserts, confections, and custom cakes for Presidential, Foundation, donor, alumni, and other major university events. This role combines advanced pastry skills with creativity and exceptional attention to detail to deliver desserts that are as memorable as the occasions they celebrate. Cake decorating experience is required, including experience creating custom, themed, logo, and specialty cakes. In addition to hands-on pastry production, this position provides leadership for bakery and commissary operations, coordinating production schedules, recipes, inventory, and quality standards. The Pastry Sous Chef leads and develops staff while ensuring exceptional presentation, flavor, consistency, food safety, and efficient operations.

Requirements

High school diploma or equivalent
3 years of related experience
Cake decorating experience, including experience creating custom, themed, logo, and specialty cakes.
Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship.

Nice To Haves

Three or more additional years of experience in advanced pastry techniques, baking, and dessert preparation and plating.
Supervisory or lead-worker experience in a food service or bakery operation.
Experience creating and decorating custom cakes, specialty desserts, and confections.
Experience with advanced pastry techniques and scratch production.
Experience training, coaching, and providing guidance to staff.
Experience with inventory control, ordering, food cost management, and operational expenses.
Knowledge of food safety, sanitation, and allergen management practices.

Responsibilities

Leads the creation and execution of high-end pastries, desserts, confections, and custom cakes.
Provides leadership for bakery and commissary operations.
Coordinates production schedules, recipes, inventory, and quality standards.
Leads and develops staff.
Ensures exceptional presentation, flavor, consistency, food safety, and efficient operations.