Pastry Sous Chef

The Cooper; Charleston, Northern (SC, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

The Cooper is seeking a Pastry Sous Chef to join a luxury hotel kitchen in Charleston. You will support the Executive Pastry Chef, supervise pastry operations, and help develop menu concepts for the outlet.

Ideal candidates have at least 2 years in culinary leadership within a high-volume, luxury setting, with strong English communication and the ability to manage a team and control costs under pressure.

Qualifications

• Minimum 2 years of experience in a culinary leadership role in a high-volume restaurant, hotel, conference center, or resort.
• Experience in luxury and quality environments preferred.
• Ability to work across all kitchen stations and communicate effectively in English.

Responsibilities

• Support senior leadership by developing and assuming basic management responsibilities.
• Supervise and coordinate menu creation, preparation, and production of all pastry items.
• Plan and implement events and holiday functions; manage pastry team and shift schedules.
• Monitor food production, costs, quality, and sanitation daily; ensure safety standards.
• Motivate staff, supervise hiring/training, and maintain guest satisfaction.

Skills

Culinary leadership

English communication

High-volume service

Food cost controls

Team supervision

Job description

## Pastry Sous ChefApply: The Cooper: Full time: Posted 2 Days Ago: R-103248The **Pastry Sous Chef** at **The Cooper** is responsible for supporting the team and assisting in developing the culinary concept for the specified outlet. This position, reporting to the Executive Pastry Chef, will supervise, coordinate, and maintain the menu creation and planning, preparation, and production of all food items in the department. This role helps support managing the outlet kitchen operations, colleagues, and cuisine.**DUTIES & RESPONSIBILITIES:*** Support senior leadership by developing and assuming basic management responsibilities.* Assume the role of liaison between all departments within the pastry division and all other hotel departments.* Supervise the preparation and cooking of various food items.* Develop and implement creative menu items that adhere to CP brand standards.* Plan, coordinate & implement special events and holiday functions.* Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.* May manage other key culinary roles, including supervisors and other less senior Sous Chefs* Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.* Monitor food production, ordering, cost, and quality and consistency daily.* Ensure proper safety and sanitation of all kitchen facilities and equipment.**REQUIRED SKILLS & EXPERIENCE:*** Minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort.* Experience in the luxury & quality environment required.* Ability to work in all stations in the kitchen.* Ability to satisfactorily communicate in English with guests, management, and employees to their understanding.* Ability to work a ten-hour shift, five or six days per week, in hot, noisy, and crowded conditions.* Ability to compute basic mathematical calculations.* Knowledge of food cost controls. Computer proficient.* Ability to provide legible communication. Ability to think clearly, analyze, and resolve problems and exercise good judgment under high pressure or emergency situations.* Ability to complete work in a timely, accurate, and thorough manner.* Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.* Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction.* Ability to focus on details.* Ability to input and access information into the property management system. Ability to work without direct supervision.* Ability to motivate hotel staff and maintain a cohesive team.* Ability to prioritize and organize work assignments, delegate work.* Ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations.* Knowledge of fire and building codes.**PHYSICAL REQUIREMENTS:**The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:* Regularly required to stand, walk, talk, and hear; frequently required to use hands to finger, handle, feel, and reach with hands and arms; frequently required to sit, climb, or balance, stoop, kneel, and crouch.* Requires manual dexterity sufficient to operate standard kitchen and cooking equipment.* Requires a full range of hearing, vision, taste, and smell.* Must be able to lift, push, pull, and move equipment, supplies, etc., more than 75 pounds.* Must be able to resolve problems, handle conflict, and make effective decisions under pressure.*Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.*