Pastry Sous Chef - Cassique

Kiawah Island Club; Kiawah Island (SC); Presencial; USD 60.000 - 82.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical

Dental

Vision

401(k)

Life Insurance

Disability Insurance

Telehealth

Wellness program

Paid time off

Descripción de la vacante

Kiawah Island Club is seeking an experienced Pastry Sous Chef for the Cassique clubhouse. You will lead daily pastry production across Voysey's and Living Room, helping shape dessert menus and event banquets in a modern European steakhouse concept.

Join a team that values quality, innovation, and staff development. You will train pastry staff, manage production, and ensure high standards while working evenings, weekends, and holidays in a two-venue setting on Kiawah Island.

Formación

• 2+ years of professional pastry experience in fine dining or upscale hospitality.
• Experience supervising or training kitchen staff preferred.
• Passion for pastry, creativity, and interest in modern industry trends.
• Skilled in breads, lamination, gelatos, sorbets, pastries, and plated desserts.
• Experience with banquet production and execution.
• Willingness to learn and replenish professional knowledge.
• Comfortable with dish and technique experimentation.
• Must work weekends, holidays, and be flexible with shifts.
• Excellent communication with staff, members, and vendors.
• Strong organizational skills and attention to detail.

Responsabilidades

• Project a passion for pastry and quality, leading by example.
• Assist with menu development and recipe creation for Voysey's and Living Room dessert menus.
• Collaborate on menus, banquets, holidays, and events with the pastry team.
• Assist training, supervision, and professional development of pastry staff.
• Participate in daily pastry production from prep to execution.
• Maintain high standards for pastries, breads, desserts, gelatos, and sorbets.
• Monitor pastry inventory, organization, and kitchen maintenance.
• Assist with food cost, portion control, and waste management.
• Ensure food safety, sanitation, and cleanliness standards.
• Communicate effectively with pastry chef, kitchen, and FOH management.
• Work with chefs to foster a positive, engaged team atmosphere.
• Support FOH in staff learning and engagement.
• Step in as leadership in absence of Executive Pastry Chef.

Conocimientos

Pastry experience

Supervising staff

Creativity in pastry

Bread making

Lamination techniques

Gelatos and sorbets

Banquet production

Weekend availability

Communication

Organization

Descripción del empleo

Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy and Executive Pastry Chef Selina Progar, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.

Qualifications for the position are:

• 2+ years of professional pastry experience, preferably in a fine dining or upscale hospitality environment.
• Previous experience supervising or training kitchen staff preferred.
• A passion for pastry, creativity, and an interest in modern industry trends.
• Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries, and plated desserts.
• Experience with banquet production and execution.
• Willingness to replenish professional knowledge and continued learning.
• Comfortable and proactive with dish and technique experimentation.
• Must be able to work weekends, holidays, and be flexible with shifts.
• Excellent communication skills to effectively interact with staff, members, and vendors.
• Strong organizational skills and attention to detail.

We are hiring an experienced and passionate Pastry Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak-centric concept features in-house dry-aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas. In the Living Room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available.

Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy and Executive Pastry Chef Selina Progar, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.

Qualifications for the position are:

• 2+ years of professional pastry experience, preferably in a fine dining or upscale hospitality environment.
• Previous experience supervising or training kitchen staff preferred.
• A passion for pastry, creativity, and an interest in modern industry trends.
• Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries, and plated desserts.
• Experience with banquet production and execution.
• Willingness to replenish professional knowledge and continued learning.
• Comfortable and proactive with dish and technique experimentation.
• Must be able to work weekends, holidays, and be flexible with shifts.
• Excellent communication skills to effectively interact with staff, members, and vendors.
• Strong organizational skills and attention to detail.

The perfect candidates will be responsible for the following, among other duties:

• Project a passion for pastry and quality that inspires the team, always leading by example.
• Assist with menu development and recipe creation for Voysey's and the Living Room dessert menus, keeping within our modern European steakhouse concept.
• Collaborate with the Executive Pastry Chef and Chef team on writing and planning menus, banquets, holidays, and other special events.
• Assist with training, supervision, and professional development of pastry staff, ensuring personal growth and proper execution are achieved.
• Participate in daily pastry production from preparation to execution, ensuring consistency, quality, and attention to detail.
• Execute and maintain high standards for pastries, breads, desserts, gelatos, and sorbets.
• Assist in maintaining the pastry team's organization, product inventory, and kitchen maintenance.
• Assist with monitoring food costs, portion control, and waste management to keep pastry offerings within budget.
• Ensure proper food safety, sanitation, and cleanliness standards are maintained throughout the pastry kitchen.
• Communicate efficiently with the Executive Pastry Chef, Chef team, and FOH management team.
• Work closely with chefs, cooks, and stewards to promote a positive, fun yet efficient atmosphere.
• Work closely with the FOH team to encourage learning and staff engagement.
• Step into the leadership role in the absence of the Executive Pastry Chef when needed.

Candidates must be able to lift 50 lbs and be available to work evenings, weekends, and holidays.

*Benefits are available to full-time employees after a waiting period and include: Medical, Dental, Vision, Short Term and Long Term Disability, 401(k), Life Insurance, Accident Insurance, Telehealth, Health/Dependent Care Spending Account, wellness program and generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year.

KP is an Equal Opportunity Employer that uses EVerify. As an Equal Opportunity Employer, KP and its affiliates do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender, age, genetic information, sexual orientation, disability, or veteran status.