PASTRY SOUS CHEF

Groot Hospitality; Las Vegas (NV); On-site; USD 40,000 - 60,000; Full time

Job summary

Groot Hospitality in Las Vegas is looking for a Pastry Sous Chef who will oversee and direct all kitchen activities related to desserts. In this fast-paced environment, you will maintain high standards of food quality and staff supervision, participate in development projects, and lead the bakery team.

Qualifications

• Minimum 2 years of experience in a high-volume kitchen.
• Experience as a pastry cook, sous chef, or similar role.
• Strong knowledge of dessert and pastry techniques.

Responsibilities

• Assist the Executive Chef with supervising bakery team members.
• Inspect bakery items for quality and presentation.
• Participate in recipe development and research for special events.

Skills

Dessert and pastry techniques

Fast and accurate work skills

Job description

Join to apply for the PASTRY SOUS CHEF role at Groot Hospitality

Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides opportunities to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity reflects in the service we provide to our guests. We offer career opportunities with work/life balance, as well as rewarding career experiences.

The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service in desserts, establishing and maintaining standards of operation in food quality, timeliness, cleanliness, maintenance, profitability, and staff supervision.

This position requires working weekends and holidays due to the nature of our business.

Responsibilities include but are not limited to:

• Assist the Executive Chef with supervising bakery team members, including hiring, disciplining, coaching, and delegating tasks.
• Participate in recipe development and research for special events.
• Inspect bakery items for quality and presentation.
• Help reduce operating costs without compromising quality.
• Maintain a safe, hazard-free environment, reporting accidents promptly.
• Perform other related duties as assigned.

Requirements:

• Minimum 2 years of experience in a high-volume kitchen.
• Experience as a pastry cook, sous chef, or similar role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place and perform closing duties.
• Fast and accurate work skills.
• Availability during business hours, including weekends and evenings.
• Flexibility for various shifts.

Physical & Working Conditions:

• Standing for extended periods.
• Occasional exposure to cold, heat, and moisture.
• Ability to lift up to 40 pounds occasionally and 25 pounds regularly.
• Ability to read and understand pastry cooking directions.

Education & Experience:

• At least 2 years in a high-volume kitchen.
• Experience in pastry or culinary roles.
• Knowledge of pastry techniques.
• Ability to work quickly and accurately.
• Availability for flexible shifts, including weekends and evenings.

Additional Information:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

Note: This job description is not exhaustive and may be amended as needed. The company reserves the right to modify the description at any time.