Pastry Sous Chef at USPI

Stateline, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Menu Development, Staff Training, Cost Control, Recipe Development, Baking Techniques, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Communication, Organization, Creativity, Pastry Production, Luxury Hospitality

Industry

Description

Position Overview: As a Pastry Sous Chef at Edgewood Tahoe Resort, you will assist the Executive Pastry Chef in overseeing the pastry department, ensuring high-quality production of baked goods and desserts. This role requires creativity, precision, and strong leadership skills to maintain excellence in our pastry offerings including development of menus, training staff, monitoring food purchases, labor cost controls and recipes. Key Responsibilities: * Prepare and bake a variety of pastries, cakes, bread, and desserts following established recipes and techniques. * Assist in the daily operations of the pastry department, ensuring smooth and efficient production. * Collaborate with the Executive Pastry Chef to develop new and innovative desserts and pastries that reflect Edgewood’s brand. * Oversee the preparation and baking processes, ensuring adherence to food safety and hygiene standards. * Ensure consistency in taste, texture, and presentation of all baked goods. * Stay updated with pastry trends and industry best practices to continually elevate guest experience. * Adhere to all health and safety regulations, maintaining cleanliness and organization in the pastry kitchen. * Perform other related duties as assigned to support the overall success of the team and business. Qualifications and Skills: * Ability to work flexible schedules, including nights, weekends, and holidays. * Proven experience as a Pastry Sous Chef or in a similar leadership role within a luxury resort, fine dining establishment, or high-end pastry kitchen. * Formal culinary training or a degree in pastry arts is preferred. * Strong knowledge of baking techniques, pastry production, and artistic dessert presentation. * Time management and ability to work efficiently under pressure. * Excellent leadership, communication, and organizational skills. * Creativity and passion for developing new pastry recipes that align with luxury hospitality. Physical Requirements: * Must be able to safely lift, move, and stack items weighing up to 40 lbs. * Able to perform physical tasks, including bending, lifting, and standing for extended periods.

Responsibilities

The Pastry Sous Chef will assist the Executive Pastry Chef in managing the pastry department, focusing on high-quality production of baked goods and desserts. Key duties include developing menus, training staff, controlling labor costs, and ensuring consistency in all pastry offerings.