Sous Chef - Pastry

The Pastry Sous Chef is responsible for assisting in managing pastry employees and to work with the Executive Pastry Chef to create implement and maintain quality standards. The pastry sous chef will be expected to be responsible to assist the Executive Pastry Chef with management of the entire outlet. The ideal candidate will accomplish their tasks by monitoring the daily functions of the pastry department including providing support and guidance to the team ending in a positive guest experience.

All duties are performed in accordance with department and Sunseeker Resorts policies practices and procedures.

Job Duties

• Reliable and dependable attendance is required.
• Serve as role model and demonstrate responsible behavior.
• Guides and motivates Lead Bakers and Bakers to work more efficiently.
• The Pastry Sous must act as a manager team leader and motivator for the Pasty Department working closely with and maintaining good relationships with all culinary team members and other departments.
• Ability to plan production for the Pastry Department according to the needs of the property in the absence of the Executive Pastry Chef/ Pastry Sous Chef.
• Assist with creation and execution of pastry items based on seasonality staying current on trending food products and presentation.
• Maintain a quality standard as set by the hotel brand.
• Assist management to lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Participates in the production of all items in the pastry shop. Suppling approved pastry recipes and method of preparation to staff while demonstrating proper time organizational skills.
• Assists in training of proper usage maintenance and cleaning of all pastry equipment. Following proper sanitation and safety guidelines.
• Oversees that all pastry supplies equipment requisitioned product are properly stored and in a timely manner.
• Maintains production records and properly stores product for further use.
• Produces centerpieces and specialty cakes in a timely manner; utilizing chocolate pastillage sugar dead dough and the like; as requested.
• Accepts new methods and can reproduce continuously and consistently.
• Assists in ordering to maintain pars of pastry shop ingredients.
• Assume the role of liaison between all dining room operations and culinary staff.
• In-depth skills and advanced knowledge of all pastry kitchen operations.
• Possess strong leadership organization communication and relationship skills.
• Experience with training basic financial management and customer service.
• Proficient in general computer knowledge.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product in a timely manner.
• Exercise discretion and independent judgment when evaluating new programs new services and new ideas.
• Stay abreast of property goals in order to create support and present departmental goals to executive leadership.
• Continue to learn and be on the forefront of new technology for the hotel industry.
• Create ways to further enrich the guest experience by continuously reviewing implementing and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles retention of luxury standards.
• Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience. Provide support on alleged customer related food complaints.
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guests satisfaction.
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services Facilities Security Front Services Front Office F&B Golf Course and Executive Offices.
• Foster a management team that possesses and delivers on key strategies of guest service employee relations team cooperation financial responsibility and asset management.
• Perform other functions as needed.

Minimum Requirements

Combination of Education and Experience will be considered. Sunseeker Resorts performs criminal background checks on all candidates. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts uses E-Verify to confirm the eligibility of all newly hired employees to work in the United States. For more details on E-Verify visit .

• Associate degree or in culinary arts management or related field.
• Minimum of four (4) years work experience in a baker or pastry cook position
• Minimum of one (1) year in a guiding supervisory role in a high-volume multi-venue high quality pastry atmosphere.
• ServSafe manager certification or other food handler manager certification by a state recognized agency

Other Minimum Requirements

• Ability to work varied shifts including weekends and holidays.
• Ability to create and adjust prep lists based on requirements forecasts and pop-up demands.
• Previous participation in dessert creation and menu development including cost analysis.
• Ability to assist in creating menus training employees and to maintain quality of product and employee morale.
• Experience with Banquet Event Orders details hotel occupancy reports and special orders.
• Proficient in all functions of the bakery and excellent technical knowledge; including tools and equipment tempering chocolate gelatin creams bread production and specialty cakes.
• Advanced skill in piping of: production items detailed cakes and fine filigree work.
• Experience with different pastry techniques and specialty mediums including fondant gumpaste and doughs.
• Ability to monitor all storage for pastry ingredients supplies and prepared product then communicate needs for appropriate orders.
• Ensures that kitchen equipment is clean and in working order reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care.
• Prior experience in a supervisor or managerial role in a pastry kitchen with some administrative duties
• Working knowledge of Microsoft Office.
• Excellent customer service skills.
• Ability to function well under pressure manage multiple priorities and meet established deadlines.
• Must possess mature personal discretion and sound judgment.
• Strong leadership abilities sound judgment superior problem solving and decision-making skills.
• Excellent organizational analytical and project management skills with particular attention to quality and detail.
• Interpersonal skills to deal effectively with all business contacts.
• Professional appearance and demeanor.