Pastry Sous Chef

Highwater Management; Millsboro (DE); On-site; USD 55,000 - 85,000; Full time

Job summary

Highwater Management's Clubhouse at Baywood in Coastal Delaware is seeking a Chef Manager to oversee the pastry program and lead kitchen operations. The role supports the General Manager and Executive Chef with a strong sales focus and team development.

Exempt position typically working five days, 50 hours per week, with responsibilities across pastry production, dessert standards, and menu costing. This role requires hands-on leadership and collaboration with culinary and front-of-house teams.

Responsibilities

• Assist in strategic development of sales, costs, quality, people basics, and day-to-day restaurant operations.
• Supervise pastry program across multiple locations; assist with savory pastry production, desserts pricing, organization and inventory.
• Instruct cooks on recipe preparation, garnishing, presentation, storage and shelf life; ensure dessert standards.
• Cost out specials, update recipes, and communicate with executive chefs and banquet chefs on production needs.

Job description

Cultivate your career with a Chef job at Highwater Management! Located in Coastal Delaware, Highwater Management creates beautiful, simple food in clean, welcoming environments for guests to savor fresh fish and chef-driven specials daily. We offer the opportunity to demonstrate your expertise and work as part of a team in an exceptional restaurant! The Clubhouse at Baywood seeks a skilled Chef responsible for the overall food and kitchen (Back Of House) operation. Chefs support the General Manager and Executive Chef by implementing business objectives through a robust sales-based focus and constant development of their team. Chef Managers help build the unit's business strategy, manage employee development, and otherwise assist the General Manager and Executive Chef in meeting or exceeding business objectives for the team. Chef Managers are an exempt position generally working five days, 50 hours per week.

Requirements

Please Note: Chef Managers will regularly stand, walk, talk, carry, bend, stoop, turn and lift more than fifty (50) pounds. Chef Managers will also drive, view a computer monitor, and type/write regularly—team lift required on anything over fifty (50) pounds and an awkward lift.

Additional Info

Essential Job Functions: On a day-to-day basis, Chef Managers are responsible for assisting in the unit’s strategic development in sales, costs, quality, people basics, and managing the restaurant’s day-to-day operations. Specific duties include but are not limited to:

• Assist Corporate Chef with management and development of pastry program across multiple Highwater locations
• Assistance with Savory Pastry Production for Specials & Events
• Help supervise the planning and pricing of dessert menu items at assigned locations
• Dessert Product Organization and Inventory
• Manage Pastry Recipes, Computer Entry, Pastry Storage Locations and Mid and End of Month Pastry Inventory
• Participate in checking in of purchased supplies for restaurant when needed
• Ambassador for Highwater Management, when called upon attend events to represent Highwater Pastry Program
• Participate in Wine Dinners, company wide events, and catered events when pastry team is called upon
• Help to maintain dessert standards as established by the corporate chef through proper execution of recipes and storage procedure
• Manage Pastry Production Lists for Assigned Locations
• Help to update, alter and improve recipes as needed
• Instruct cooks on recipe preparation, garnishing & presentation, as well as proper storage and shelf life
• Help Keep FOH staff and servers up to date on current dessert offerings, and help to generate enthusiasm about new specials
• Investigate customer complaints
• Assist with pricing items on menu and determining food costs
• Modify work procedures or processes to meet deadlines
• Manage time and work space efficiently to meet pastry needs, while adhering to the Chef on duty and being mindful of the demands and priorities of that kitchen
• Use oral and written communication techniques
• Inspect facilities or equipment for regulatory compliance
• Help Update and cost out specials
• Check the quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Report to executive chef and executive banquet chef on production and operational data for equipment requests and maintenance repairs