Pastry Sous Chef - Cassique
About The Position
Kiawah Island Club is hiring an experienced and passionate Pastry Sous Chef for the Cassique clubhouse. Cassique has two dining venues and hosts culinary events featuring live open-fire cooking. Voysey's is a fine-dining, steak-centric concept serving in-house dry-aged Prime steaks, local seafood, and handmade pastas. The Living Room is a polished bar venue that emphasizes local products. The pastry team makes pastries, cakes, cookies, gelatos, and sorbets in-house using quality ingredients. The Pastry Sous Chef will join a culinary team led by Executive Chef Michael O'Shaughnessy and Executive Pastry Chef Selina Progar. The team works in a new showcase kitchen, using fresh ingredients, time-tested techniques, and modern technology. The club emphasizes producing beautiful, delicious dishes and supporting staff growth and career development.
Requirements
- At least 2 years of professional pastry experience.
- Experience with breads, lamination techniques, gelatos, sorbets, pastries, and plated desserts.
- Experience with banquet production and execution.
- Passion for pastry, creativity, and interest in modern industry trends.
- Willingness to replenish professional knowledge and continue learning.
- Comfort and initiative with experimenting with dishes and techniques.
- Ability to work weekends and holidays and flexibility with shifts.
- Excellent communication skills for interacting effectively with staff, members, and vendors.
- Strong organizational skills and attention to detail.
Nice To Haves
- Previous experience supervising or training kitchen staff.
- Professional pastry experience in a fine-dining or upscale hospitality environment.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
