We are looking for an Pastry Sous Chef for our Pastry Kitchen. Incumbent should have a minimum of 3 years' experience, preferably in a luxury hotel property. Responsibilities include, but are not limited to, developing creative pastries and desserts for F&B outlets; creating recipes and plating guides for menu items; coordinating opening and closing procedures for pastry shop; controlling food and labor costs; controlling par levels of mise en place; participating in local and national media and PR culinary events; training and developing colleagues; administrative work; coaching and counseling; scheduling; and enforcing all HACCP and FLHSSE safety rules and regulations. Incumbent should be up-to-date with the latest dessert styles and trends. ServSafe certification is preferable. A flexible schedule is necessary, including weekends, holidays. This is a full-time management position only.
Advertised: 24 Jun 2021 Eastern Daylight Time