The Pastry Sous Chef leads and manages the Pastry department’s quality and production, coordinating pastries and other products for food and beverage and restaurant functions. The role develops new dessert, pastry, and bread products while maintaining payroll costs and productivity within budget. Reporting to the Executive Chef, the Pastry Sous Chef also supports recruitment and training, balances operational, administrative, and colleague needs, and follows outlet, service, safety, and sanitation standards. The position calls for creative pastry expertise, strong leadership, and a focus on professional, friendly guest service.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree