Pastry Chef At The Pearl Hotel
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Overview
Job Description
Job Summary
The Pastry Sous Chef is responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness, and organization. This role is responsible for supervising day-to-day activities, providing a "Hands On" approach to training, planning, assigning and delegating work. Additionally, the Pastry Sous Chef should always encourage elevated performance, lead by example, and discipline employees for the purpose of improving the Pastry Departments standards of excellence.
Primary Responsibilities & Essential Functions
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
- Assist with developing, implementing, and maintaining new recipes, presentations and products
- Prepares specialty baked goods for in-house and catered events
- Supervises the preparation and production of all baked goods
- Inspect the quality of the ingredients and measure them for specific recipes
- Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc.
- Analyzes food costs and determines most cost-effective recipes while maintaining quality
- Identify staffing needs and help recruit and train personnel
- Provides training and guidance to pastry staff performing related work
- Assist Executive Pastry Chef in scheduling labor to meet business needs and labor cost objectives
- Ensure kitchen equipment is in good condition and meets all requirements
- Control the effective storage and stock levels, while always being cost-conscious
- Ensure that all products are received in correct unit count and condition, following culinary receiving polices
- Assist the Pastry Chef with the coordination and directing of the pastry operation
- Helps develop and research new recipes; creates decorative cakes, statuaries, and ornaments for special events
- Ensure all food and beverage products are consistently prepared and served according to recipes, portioning, and serving standards
- Ensure that all equipment is kept clean and kept in excellent working condition
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the pastry areas, associates and guests
- Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always
- All other duties as assigned
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