Pastry Sous Chef

Position Details:

Job Title: Pastry Sous Chef Department/Group: BOH

Reports to: Executive Chef Travel Required: None

Position Type: Full-time Level/Salary Range:

Summary of Position:

The Pastry Sous Chef leads all aspects of daily pastry operations, production, and dessert execution, reporting directly to the Executive Chef and working in close collaboration with the culinary leadership team. This hands-on leadership role is responsible for upholding Le Colonial's established pastry program and national standards, ensuring the highest levels of quality, consistency, efficiency, and presentation across all plated desserts, frozen desserts, and special event production. The Pastry Sous Chef supervises and develops the Lead Pastry Cook and Pastry Cooks and is accountable for implementing and maintaining recipes, presentation standards, training procedures, and pastry program guidelines. The ideal candidate brings advanced pastry expertise, strong organizational and management skills, and the ability to independently oversee production while building a skilled and motivated pastry team.

Essential Duties and Responsibilities:

Duties and responsibilities include, but are not limited to, the following:

Pastry Production & Execution

• Oversee and actively participate in all daily pastry production, including plated desserts, creams, mousses, sauces, garnishes, frozen desserts, and specialty components.
• Ensure consistent execution of all pastry items according to standardized recipes, yield guidelines, and plating specifications.
• Plan, organize, and oversee daily and weekly pastry production based on inventory, par levels, reservations, and business volume.
• Supervise dessert service to ensure efficiency, accuracy, quality, and presentation.
• Ensure all pastry mise en place is properly prepared, organized, and available for service.
• Oversee pastry production and execution for private dining, special events, holidays, and large-volume functions.
• Troubleshoot production challenges and implement appropriate corrective actions.
• Maintain consistent quality and execution regardless of staffing levels or business demands.

Leadership & Team Development

• Lead, supervise, train, coach, and develop the pastry team, including the Lead Pastry Cook and Pastry Cooks.
• Establish daily production priorities, delegate responsibilities, and monitor completion of assigned tasks.
• Provide ongoing guidance and performance feedback to maintain productivity and professional standards.
• Assist the Executive Chef with scheduling, recruitment, onboarding, training, and performance evaluations.
• Identify training needs and support the professional growth of pastry team members.
• Maintain clear communication with the Executive Chef, Sous Chefs, and culinary leadership regarding staffing, production, and operational challenges.
• Foster a culture of accountability, teamwork, respect, and professionalism, leading by example through hands-on participation.

Inventory, Ordering & Cost Control

• Oversee pastry inventory, ordering, and ingredient management in coordination with the Executive Chef.
• Establish and maintain production par levels based on business volume and seasonal demand.
• Monitor ingredient usage, portion control, yields, and waste to support food cost objectives.
• Ensure proper receiving, storage, and rotation of pastry ingredients and supplies.
• Identify opportunities to improve production efficiency and minimize waste and spoilage.
• Maintain pastry equipment and communicate repair, maintenance, or replacement needs to the Executive Chef.

Quality Control & Pastry Standards

• Ensure all pastry items consistently meet Le Colonial's established recipes, presentation specifications, and quality standards.
• Oversee the rollout of new desserts, seasonal menu changes, and updated preparation procedures.
• Reinforce established pastry training materials, production methods, and plating guidelines with the team.
• Conduct regular quality checks of pastry components, finished desserts, and service execution.
• Identify inconsistencies and take corrective action to maintain established standards.
• Communicate technical concerns, recipe challenges, and execution issues through the appropriate culinary leadership channels.

Food Safety, Sanitation & Compliance

• Ensure compliance with health department regulations, food safety requirements, and restaurant sanitation standards.
• Maintain cleanliness and organization across all pastry production areas, storage spaces, and equipment.
• Enforce proper labeling, dating, storage, FIFO rotation, and allergen-handling procedures.
• Ensure pastry equipment and tools are properly maintained, cleaned, and used safely.
• Ensure compliance with all company policies and kitchen operating procedures.

Skill Set:

• Pastry Expertise: Apply advanced classical and modern pastry techniques with precision and consistency.
• Leadership: Motivate, train, and guide team members to maintain high performance and professional standards.
• Organizational Skills: Plan and manage production, par levels, and priorities in a fast-paced, high-volume environment.
• Cost Awareness: Manage ingredient usage, yields, and waste to support food cost objectives.
• Attention to Detail: Maintain exacting standards of quality, consistency, and presentation in every dessert.
• Communication: Communicate clearly and effectively with culinary leadership and team members.
• Problem Solving: Troubleshoot production challenges and implement effective solutions under pressure.

Qualifications:

• Minimum of five (5) years of professional pastry experience, preferably in fine dining restaurants, luxury hotels, or high-volume pastry operations.
• Previous pastry leadership or supervisory experience required.
• Advanced knowledge of classical and modern pastry techniques, including baking, chocolate work, mousses, custards, creams, frozen desserts, and plated dessert execution.
• Demonstrated ability to independently manage pastry production and lead a team.
• Strong understanding of production planning, inventory management, ordering, food costs, and waste control.
• Ability to read and execute technical recipes, production instructions, and food safety procedures.
• Culinary or pastry degree, certification, or formal apprenticeship preferred.
• Food Handler Certification (or ability to obtain within the required timeframe).

Key Performance Indicators (KPIs):

• Dessert Quality & Consistency
• Pastry Food Cost %
• Waste & Spoilage
• Production Par Accuracy
• Dessert Service Execution
• Health Inspection Scores
• Guest Satisfaction Scores
• Team Retention & Development

Schedule & Work Environment:

• This position requires flexibility to work day and evening shifts, weekends, and holidays as business needs dictate.
• Availability is required during peak business periods, special events, and seasonal menu rollouts.

Physical Demands:

This position is highly active and requires standing for extended periods in a professional kitchen environment with exposure to heat, cold, and steam. The role may also require lifting and carrying items weighing up to fifty (50) pounds, with reasonable accommodations where applicable.

Expected Hours of Work:

This is a full-time position that regularly requires extended hours, with a schedule that fluctuates based on business needs.