Luxury Pastry Sous Chef: Menu & Team Leadership

beemok; United States; On-site; USD 65,000 - 90,000; Full time

Job summary

The Pastry Sous Chef at The Cooper reports to the Executive Pastry Chef and helps develop the culinary concept for the outlet, supervising menu creation, preparation, and production while supporting kitchen operations and staff.

This role requires at least 2 years in a culinary leadership position in luxury, high-volume settings, with the ability to work across all stations, communicate in English, and oversee ten-hour shifts across multiple days.

Qualifications

• Minimum 2 years in a culinary leadership role in high-volume venue.
• Experience in luxury and quality environments.
• Ability to work across all kitchen stations.
• Strong communication with guests, management, and staff.
• Comfort with ten-hour shifts in busy settings.
• Cost awareness and basic math skills.

Responsibilities

• Supervise preparation and cooking of food items.
• Develop and implement creative menu items.
• Plan and coordinate events and functions.
• Manage kitchen staff scheduling, payroll, training.
• Lead and coach team toward guest service and satisfaction.
• Monitor food production, cost, and quality daily.
• Ensure safety and sanitation standards.

Skills

Culinary leadership

English communication

High-volume kitchen

Staff supervision

Job description

The Pastry Sous Chef at The Cooper reports to the Executive Pastry Chef and helps develop the culinary concept for the outlet, supervising menu creation, preparation, and production while supporting kitchen operations and staff.

This role requires at least 2 years in a culinary leadership position in luxury, high-volume settings, with the ability to work across all stations, communicate in English, and oversee ten-hour shifts across multiple days.