Pastry Sous Chef

Pastry Sous Chef

The Whitby Hotel is looking for a passionate and talented Pastry Sous Chef to join our dynamic kitchen team. Under the direction of the Head Chef, the Pastry Sous Chef will lead and supervise the pastry team in the preparation and production of desserts, ice creams, cakes, afternoon tea items, and other pastry offerings for the restaurant, room service, and events.

The Pastry Sous Chef is responsible for maintaining exceptional standards of quality and consistency while fostering a positive and professional team environment.

The Pastry Sous Chef embodies Firmdale's commitment to individuality, creativity, and genuine hospitality. This role is ideal for a passionate, driven individual who takes pride in their craft, brings fresh and creative ideas to menu development, and consistently strives to exceed our guests' expectations.

Key Responsibilities

Pastry Kitchen Operations

• Provides day-to-day leadership, direction, and support to the pastry team, helping to maintain a positive, collaborative, and high-performing working environment.
• Oversees the daily operations of the pastry section, ensuring production is organized, efficient, and completed on time.
• Maintains full command of the menu and the ingredients required, including all allergens.
• Oversees mise en place, stock control, and inventory of the pastry section.

Menu Development

• Supports the Head Chef and kitchen team to create exquisite dishes that maintain Firmdale standards and continue to exceed our guests' expectations.

Events & Afternoon Tea

• Participates in event planning meetings and develops production plans for scheduled events and afternoon tea service.

Health, Safety & Food Hygiene

• Maintains strict health, safety, and food hygiene standards.

Requirements & Qualifications

• Previous experience as a Pastry Chef or Chef de Partie within a 5-star hotel or luxury restaurant.
• Knowledge of local and international desserts and the correct methods of preparation.
• Demonstrated flair for producing exquisite dishes and coming up with new and exciting concepts to contribute to menu planning and seasonal changes.

Knowledge & Skills

• Excellent communication skills and the ability to take direction, receive feedback, and collaborate effectively with the Head Chef and wider kitchen team.
• Excellent teamwork skills.
• Superb attention to detail and driven by delivering exceptional standards.
• A passion for pastry and desserts.
• Resilience, accountability, and a commitment to consistently delivering exceptional standards.

Working Conditions

• Full-time, on-site role in a fast-paced luxury hotel kitchen environment.
• Requires flexibility, including early mornings, evenings, weekends, and holidays.
• Hands-on role with a regular presence in the pastry section.

Employee Benefits

• Paid Vacation, Sick, and Personal Days
• Health, Dental, Vision, and Life Insurance Plans
• Commuter Benefits
• Holiday Staff Parties and Staff Appreciation Events
• In-House Uniform Dry-Cleaning Services
• Employee Meals While on Duty
• Departmental and Company-Wide Incentive Programs

Compensation: Salary ($75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills: Baking Bread, Cake Decorating, Cake Making, Chocolate Work, Costing, Gluten Free Cooking, Ice Cream / Sorbet Making, Pastry Commissary Knowledge