Pastry Sous Chef
JOB TITLE\: Pastry Sous Chef
DEPARTMENT\: Culinary
SUPERVISOR\: Pastry Chef
UPDATED\: October 1, 2026
POSITION PURPOSE\: Responsible for all pastry preparation, control of pastry labor and food costs for all Food and Beverage Outlets to include Mason Street Grill.
ESSENTIAL FUNCTIONS\:
Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop.
Trains and supervises pastry staff in the proper preparation of desserts/pastry items from the standards set by the Pastry Chef.
- Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations.
- Adhere to control procedures for cost and quality.
- Supervises daily safety and sanitation practices.
- Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
- Prepare all food items according to recipe specifications.
- Perform other culinary and managerial duties as assigned.
- Responsible for maintaining proper employee files in accordance to the hotel’s attendance and disciplinary procedures.
Assists in timely performance evaluations of staff.
POSITION REQUIREMENTS\:
High school education preferred. Apprenticeship, post secondary school, or equivalent work experience beneficial.
Managerial and pastry production experience Preferred in similar hotel or resort. 2-3 years in high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions.
Additional language and math skills and basic computer knowledge helpful.
- Thorough knowledge of food products, standard recipes, and proper preparation.
- Able to read, write, and speak English to comprehend and communicate job functions.
- Finger/hand dexterity in order to operate food machinery.
- Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
Knowledge of food and labor cost controls, inventory and the calculation of these controls.
Salary Exempt - Wage Range $58,000 - $63,000
Equal Opportunity Employer