Executive Pastry Sous Chef

About the role

The Executive Pastry Sous Chef will exhibit culinary talent by performing tasks while assisting in leading staff and managing all food‑related functions. The role focuses on improving guest and employee satisfaction while maximizing financial performance across the property.

Key responsibilities

• Assist in supervising all kitchen areas to ensure a consistent, high‑quality product.
• Guide and develop staff, including direct reports, and ensure sanitation and food standards are achieved.
• Oversee food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria.
• Manage purchasing, receiving and food storage standards and control department expenses.
• Participate in budgeting, cost control and performance appraisal processes.

Required profile

• High school diploma or GED with at least 6 years of culinary/food‑and‑beverage experience.
• Or a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with at least 4 years of relevant experience.

Required skills

• Food Preparation
• Safety Procedures
• Food Handling and Sanitation Standards
• Budgeting
• Performance Appraisal
• Culinary Arts
• Menu Development
• Food Storage Standards
• Cooking Techniques