Benefits:

401(k)

401(k) matching

Competitive salary

Dental insurance

Free food & snacks

Health insurance

Paid time off

Vision insurance

Executive Pastry Sous Chef - Main Event Caterers

Job Summary:

The Executive Pastry Sous Chef will assist the Executive Pastry Chef in overseeing all aspects of pastry production, development, and execution for catered events. This role requires a dynamic leader who is passionate about fine pastry arts, thrives under pressure, and can inspire a team to consistently exceed expectations. The Executive Pastry Sous Chef will play a key role in recipe innovation, quality control, team training, and maintaining the company's high standards of excellence.

Supervisory Responsibilities:

Trains new staff in the department.

Oversees the daily workflow of the department.

Provides constructive and timely performance evaluations.

Duties/Responsibilities:

Assist in managing daily pastry production for a wide range of luxury events.

Collaborate with the Executive Pastry Chef on menu development, seasonal offerings, and custom client requests.

Ensure consistent quality, presentation, and flavor in all pastry items, aligning with the company's brand standards.

Maintain inventory control, ordering, and cost management for pastry department supplies.

Uphold impeccable standards of hygiene, food safety, and workplace organization in compliance with health regulations.

Oversee setup, transport, and on-site pastry execution as needed for off-premise events.

Act as the department lead in the Executive Pastry Chef's absence, ensuring seamless operations.

Stay current with industry trends, techniques, and luxury dessert innovations to inspire the team and delight clients.

Other duties as assigned.

Required Skills/Abilities:

Exceptional skills in pastry, chocolate work, sugar artistry, plated desserts, and specialty cakes.

Strong leadership, organizational, and communication abilities.

High level of professionalism, creativity, and attention to detail.

Ability to manage multiple priorities in a fast-paced, deadline-driven environment.

Flexibility to work evenings, weekends, and event-based schedules.

Education and Experience:

Minimum 5 years professional pastry experience, with at least 2 years in a leadership or sous chef role, preferably in a luxury hotel, fine dining, or high-end catering environment.

Culinary degree or formal pastry training from a recognized institution preferred.

Physical Requirements:

Must be able to lift 15 pounds at times.

Must be able to access and navigate each department at the organization's facilities.

Available nights, weekends, and holidays.