Pastry Sous Chef

University Club of Chicago; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical and dental insurance

401(k) retirement savings

Holiday bonus

Professional culinary environment

Opportunity to develop professionally

Job summary

The University Club of Chicago is seeking a Pastry Sous Chef to join our culinary team. You will work closely with the Executive Pastry Chef to oversee daily pastry operations, develop desserts for à la carte and events, and mentor the pastry staff.

You bring hands-on leadership, strong technical pastry skills, and a passion for quality, consistency, and hospitality in a high-volume private club setting.

Qualifications

• Minimum two years of supervisory pastry kitchen experience.
• Strong knowledge of pastry techniques and presentation.
• Formal culinary or pastry education preferred.
• Experience with wedding cake decorating preferred.
• Ability to manage multiple priorities and maintain quality.

Responsibilities

• Develop and execute à la carte desserts, pastries, and bakery items.
• Oversee daily pastry production ensuring consistency and portion control.
• Prepare production schedules and review banquet orders.
• Manage ordering, inventory, and control food costs.
• Train and supervise pastry team, fostering collaboration.
• Maintain clean, safe kitchen per standards.
• Collaborate with culinary leadership and front-of-house for service.
• Support events, seasonal menus, and pastry initiatives.
• Uphold exceptional member service and hospitality.

Skills

Supervisory experience

Pastry techniques

Leadership

Time management

Communication

Flexibility

Education

Culinary or Pastry Education

Job description

The University Club of Chicago is one of the city's premier private clubs, known for its exceptional dining experiences, outstanding hospitality, and commitment to culinary excellence.

We are seeking a talented and motivated Pastry Sous Chef to join our culinary team. This is an excellent opportunity for an experienced pastry professional who is passionate about creativity, quality, and craftsmanship and enjoys working in a collaborative, high-volume culinary environment.

Our pastry program offers a diverse range of opportunities, including:

• Custom wedding cakes and specialty celebration cakes
• Beautifully plated desserts for banquets, private events, and seasonal buffets
• Artisan ice creams and sorbets

Position Summary

The Pastry Sous Chef works closely with the Executive Pastry Chef to oversee daily pastry kitchen operations, ensuring exceptional quality, consistency, presentation, and efficiency. This position plays an important role in pastry production, menu development, team supervision, and maintaining the high culinary standards expected by our members and guests.

The ideal candidate is a hands-on leader with strong technical pastry skills, excellent organizational abilities, and a genuine passion for delivering outstanding culinary experiences.

Key Responsibilities

• Collaborate with the Executive Pastry Chef in the development, preparation, and execution of à la carte desserts, pastries, baked goods, and specialty creations.
• Oversee daily pastry production to ensure consistency, quality, presentation, and adherence to established recipes and portion standards.
• Prepare and maintain daily and weekly production schedules, including reviewing and organizing banquet event orders (BEOs).
• Assist with ordering, inventory management, product rotation, and monitoring food costs while minimizing waste.
• Supervise, train, and support pastry team members, fostering a positive, productive, and collaborative work environment.
• Assign and coordinate daily responsibilities to ensure efficient workflow and timely completion of production requirements.
• Monitor staffing and labor utilization to maintain productivity and minimize unnecessary overtime.
• Maintain a clean, organized, and safe kitchen in accordance with food safety, sanitation, and Club standards.
• Communicate effectively with the Executive Pastry Chef, culinary leadership, and front-of-house teams to ensure seamless service.
• Assist with special events, seasonal menus, holiday offerings, and other pastry-related initiatives.
• Uphold the Club's commitment to exceptional member service, culinary excellence, and professionalism.
• Perform additional duties as assigned.

Qualifications

• Minimum of two years of supervisory experience in a professional pastry kitchen, preferably within a high-volume, fine dining, hotel, or private club environment.
• Strong knowledge of pastry techniques, baking methods, dessert preparation, and presentation.
• Formal culinary or pastry education preferred.
• Experience with wedding cake decorating and finishing techniques preferred.
• Demonstrated leadership, organizational, time management, and communication skills.
• Ability to manage multiple priorities while maintaining exceptional quality and attention to detail.
• Working knowledge of food safety, sanitation, inventory management, and kitchen operations.
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on operational needs.
• Ability to stand for extended periods, operate commercial kitchen equipment, and lift up to 50 pounds.
• A positive attitude, strong work ethic, and commitment to teamwork and exceptional hospitality.

The University Club of Chicago offers a competitive compensation and benefits package, including:

• Competitive compensation based on experience and qualifications
• Medical and dental insurance
• 401(k) retirement savings plan
• Holiday bonus
• Professional and collaborative culinary environment
• Opportunity to showcase creativity and develop professionally within one of Chicago's most respected private clubs

Bring your talent, creativity, and passion for pastry to the University Club of Chicago.