Pastry Junior Sous Chef – Entry Level Management

About the role

An entry‑level management role focused on daily kitchen objectives, supporting both pastry production and overall culinary operations. The position balances hands‑on food preparation with staff supervision to ensure guest satisfaction and budget compliance.

Key responsibilities

• Maintain food handling and sanitation standards.
• Oversee production and preparation of pastry items, ensuring quality and presentation.
• Lead shifts, supervise cooks, and coordinate with restaurant and banquet teams.
• Manage inventory, purchasing, and budget compliance.
• Prepare and cook foods for regular service and special events.
• Check quality of raw and cooked products.
• Assist in menu development and create decorative food displays.
• Participate in employee performance appraisals, training, and loss‑prevention procedures.

Required profile

• High school diploma or GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Ability to supervise staff, conduct training, and handle guest service issues.
• Experience with loss‑prevention policies and budget management.
• Strong communication skills and ability to resolve guest complaints.

Required skills

• Food handling
• Sanitation standards