Pastry Sous Chef

Pfister LLC; Milwaukee (WI); On-site; USD 58,000 - 63,000; Full time

Job summary

Pfister LLC in Milwaukee, WI seeks a Pastry Sous Chef to lead pastry production for all F&B outlets, including event cuisine, with responsibility for labor and cost control.

The role requires 2–3 years in high-volume pastry, strong knowledge of recipes and standards, and the ability to train staff. You will ensure HACCP compliance, safety, and quality while maintaining proper records.

Qualifications

• High school education preferred; apprenticeship or equivalent experience beneficial.
• 2–3 years managerial and pastry production experience in high-volume settings.
• Experience in hotel/resort pastry, multiple outlets, and large banquets.
• Knowledge of recipes, product specs, and proper pastry preparation.
• Reading, writing and speaking English required.
• Understanding of food and labor cost controls and inventory.
• Ability to lift up to 200 lbs and operate kitchen equipment.

Responsibilities

• Assign duties to pastry staff to ensure efficient operations.
• Trains staff in dessert preparation per Pastry Chef standards.
• Oversees ordering, receiving, storage, and rotation per HACCP.
• Monitors cost and quality control procedures.
• Maintains safety and sanitation practices daily.
• Supports events like VIP parties and staff events.
• Prepares all food items according to recipes.
• Performs other culinary and managerial duties as assigned.
• Maintains employee files per attendance and disciplinary procedures.
• Assists in staff performance evaluations.

Skills

Pastry production

Staff supervision

Cost control

HACCP knowledge

Menu development

Education

High School Diploma preferred

Job description

Description

JOB TITLE: Pastry Sous Chef

DEPARTMENT: Culinary

SUPERVISOR: Pastry Chef

UPDATED: October 1, 2026

POSITION PURPOSE: Responsible for all pastry preparation, control of pastry labor and food costs for all Food and Beverage Outlets to include Mason Street Grill.

ESSENTIAL FUNCTIONS

• Assigns, in detail, specific duties to all associates under supervision for efficient operation of the pastry shop.

• Trains and supervises pastry staff in the proper preparation of desserts/pastry items from the standards set by the Pastry Chef.

• Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with HACCP & Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervises daily safety and sanitation practices.
• Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
• Prepare all food items according to recipe specifications.
• Perform other culinary and managerial duties as assigned.
• Responsible for maintaining proper employee files in accordance to the hotel's attendance and disciplinary procedures.
• Assists in timely performance evaluations of staff.

POSITION REQUIREMENTS

• High school education preferred. Apprenticeship, post secondary school, or equivalent work experience beneficial.

• Managerial and pastry production experience Preferred in similar hotel or resort. 2-3 years in high volume production in pastry/bakery shop, associate dining, upscale restaurants, and multiple outlet operations including large banquet functions.

• Additional language and math skills and basic computer knowledge helpful.

• Thorough knowledge of food products, standard recipes, and proper preparation.
• Able to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Able to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.

• Knowledge of food and labor cost controls, inventory and the calculation of these controls.

Salary Exempt - Wage Range $58,000 - $63,000

Equal Opportunity Employer