Pastry Sous Chef

Job Description

Job Title: Pastry Sous Chef

Location: On Site - Fredericksburg, Texas, United States

Salary: $60,000-$65,000

Skills: Pastry, Luxury Hospitality, Pastry Technique

About the Hospitality Company / The Opportunity:

Join a sophisticated luxury hospitality destination in Fredericksburg’s Texas Hill Country, offering distinctive guest experiences through thoughtfully designed accommodations, culinary venues, and event spaces. As Pastry Sous Chef, you’ll help lead pastry production and kitchen operations while creating memorable menu offerings for hotel guests, diners, and private events. This full-time opportunity includes benefits such as paid time off, health coverage, 401(k) matching, and tuition reimbursement.

Responsibilities:

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• Supervise and coordinate kitchen staff, guiding the preparation, cooking, and presentation of menu items.
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• Assess daily production needs, prioritize ingredient use, and set production schedules and staffing requirements.
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• Oversee pastry preparation and presentation, ensuring quality, food safety, and sanitation standards are followed.
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• Step in to support pastry cooks during absences or periods of increased business.
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• Order supplies, verify deliveries, and maintain accurate inventory and operational records.
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• Collaborate on recipes and menus, accounting for seasonal ingredients, anticipated volume, and food and labor costs.
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• Train team members, clarify job expectations, and support consistent performance.
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• Respond to guest feedback, assist with special event menus, and coordinate equipment maintenance as needed.
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Must-Have Skills:

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• Two or more years of relevant hospitality or culinary experience.
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• Strong pastry preparation, production, and presentation skills.
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• Experience supervising kitchen staff and coordinating food preparation.
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• Knowledge of safe food handling and kitchen sanitation standards.
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• State-issued food handling certification, as required.
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• High school diploma or equivalent.
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• Ability to read operating and safety instructions, prepare routine reports, communicate effectively, and perform basic calculations.
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Nice-to-Have Skills:

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• Experience in luxury hotels, resorts, or other upscale hospitality settings.
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• Background developing pastry recipes and seasonal menus.
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• Experience with food costing, purchasing, inventory control, or multi-outlet kitchen operations.
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• Experience supporting weddings, private events, or special occasion menus.
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