PASTRY SOUS CHEF

Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast‑paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balance, as well as rewarding career experience. The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position requires us to work weekends and holidays. Day‑to‑day responsibilities include but are not limited to the following: Assist Executive chef with day‑to‑day supervision of bakery team members, including hiring recommendations, disciplining, and coaching team members, and delegating workload and projects. Participate in and assist the Executive Chef and/or Corporate Pastry Chef with the development and research of new recipes and special events. Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively. Work with Executive Chef and/or Corporate Pastry Chef to take appropriate action to reduce operating costs without affecting the quality of pastries or service. Maintain a safe, hazard‑free operation, ensuring that accidents are immediately reported, and accident reports completed. Perform other job‑related duties as requested. Knowledge and skills: Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi‑task and meet multiple deadlines. Ability to work successfully in a fast‑paced environment. Working conditions: This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able to speak, read and understand pastry basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements: Education & Experience: Minimum 2 years’ experience in a high‑volume kitchen. Previous experience as a pastry cook, sous chef, or relevant role. Strong knowledge of dessert and pastry techniques. Ability to prepare mise en place for daily service and applicable closing duties. Ability to work both fast and accurately. Available to work during business hours, including weekends and evenings. Flexibility to take on various shifts. Additional duties as needed. #J-18808-Ljbffr