Sous Chef Pastry

Job description

Position Summary The Pastry Sous Chef is responsible for the daily supervision of the pastry department, ensuring the production of high-quality baked goods, desserts, and confections across multiple casino outlets (e.g., fine dining, buffet, café, and banquets). This role balances creative artistry with administrative leadership and high-volume production management. Duties and Responsibilities: - Operational Supervision: Oversees daily back-of-house pastry operations, ensuring all stations are prepped and production schedules are met for 24/7 casino operations. - Menu Development: Collaborates with the Pastry Chef to create, test, and implement seasonal dessert menus, specialty displays, and holiday programs suited to a diverse casino clientele. - Quality Control: Maintains rigorous standards for taste, texture, and visual presentation; conducts daily "line checks" and tastings. - Training & Mentorship: Trains Team Members on specialized pastry techniques (e.g., tempering chocolate, sugar work, artisan breads, and plate presentation). - Administrative Management: Monitors food waste, manages labor costs, and assists in monthly inventory/operating forecasts. - Compliance: Establis...