Sous Chef - Pastry Kitchen

About the role

The Sous Chef – Pastry Kitchen will lead the pastry production team, ensuring high‑quality presentation, proper portioning, and adherence to food safety standards. This role supports both the culinary team and front‑of‑house staff by coordinating menu specials and managing inventory.

Key responsibilities

• Supervise and coordinate activities of cooks and kitchen workers.
• Determine food presentation and create decorative pastry displays.
• Ensure proper portioning, arrangement, and garnish for all pastry items.
• Monitor quantity of food prepared and maintain stock levels of kitchen supplies.
• Inform Food & Beverage staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items as required.
• Assist cooks with various tasks and provide needed items.
• Maintain kitchen logs for food safety programs and report any quality issues to the manager.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and coaching employees.
• Follow company safety policies, report maintenance needs, accidents, and unsafe conditions.

Required profile

• Technical, trade, or vocational school degree.
• 4‑6 years of related pastry kitchen experience.
• At least 2 years of supervisory experience.
• No specific license or certification required.