Pastry Sous Chef: Creative, High-Volume Hotel Kitchen

line-saguaro-careers; Austin (TX); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Free food & snacks

Health insurance

Paid time off

Tuition assistance

Vision insurance

Wellness resources

401(k)

401(k) matching

Dental insurance

Employee discounts

Job summary

LINE Austin is seeking a dynamic Pastry Sous Chef to lead a high-volume bakery program, producing Americana pastries, viennoiserie, and sourdough breads while upholding LINE’s standards of hospitality.

You will train, supervise and schedule pastry staff, ensure quality and sanitation, collaborate with the Pastry Chef and hotel teams, and continually raise the level of guest delight.

Qualifications

• High school diploma or GED required; hospitality experience preferred.
• Strong communication and collaborative skills; professional demeanor.
• Ability to manage multiple tasks in a fast-paced kitchen.

Responsibilities

• Maintain baking and prep lists; ensure supplies meet training standards.
• Uphold LINE standards of hospitality, service, and cleanliness.
• Train, supervise and schedule pastry staff; monitor performance.
• Prepare diverse pastry offerings including Americana, viennoiserie and sourdough.
• Ensure safety, sanitation and labeling of products; participate in meetings.

Skills

Strong communication skills

Collaborative spirit

Ethical Conduct

Positive Attitude

Eye for Detail

Problem solving abilities

Education

High School diploma or GED

Tools

Microsoft Office

Opera PMS

Job description

Benefits:

• Free food & snacks
• Health insurance
• Paid time off
• Tuition assistance
• Vision insurance
• Wellness resources
• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts

About our Brand

More than a group of hotels, the LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

We are seeking a dynamic Pastry Sous Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Responsibilities

1. Must be courteous and gracious, maintaining a professional demeanor at all times
2. Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel
3. Maintain “open door” communication with employees
4. Uphold the highest standards of hospitality and service, constantly monitoring guest experience
5. Enforce training programs with the goal of constant improvement, both at the individual and group level
6. Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service
7. Offer guests an enjoyable experience that conforms to the LINE’s standards of excellence, professionalism and friendliness.
8. Have an interest in a wide variety of baking production: from classic Americana-style pastries to viennoiserie to sourdough hearth style breads; candidates must possess passion for producing a wide variety of pastry and baking in a high volume, FUN and challenging kitchen
9. Responsible for his or her baking and prep lists throughout the shift, including ensuring all needed supplies for the shift are available, prepped timely and according to training, and finished and labeled accurately.
10. Maintain a tidy, organized work space, and personal health and hygiene in conformation with established sanitation standards.
11. Approach the craft of baking with an inquisitive and open mind, take notes and adjust processes according to Pastry Chef’s direction, and own the responsibility to raise each other up as a team.
12. Handles guest complaints in the restaurant area as needed
13. Inspect and taste prepared foods to maintain quality standards and sanitation regulations
14. Participate in weekly departmental meetings
15. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
16. Assist Pastry Chef in interviewing, selecting, training, guiding, managing and scheduling personnel
17. Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward
18. Ensure staff understands their job expectations before holding them accountable
19. Maintain awareness of documentation needed and retained in employee files
20. Be familiar with all safety and emergency procedures including OSHA requirements
21. Attend relevant meetings

Core Competencies

1. High School diploma or general education degree (GED)
2. Three (3) years related experience in hospitality or service industry preferred
3. Strong communication skills
4. Collaborative spirit
5. Ethical Conduct
6. Computer Proficiency: Microsoft Office, Opera PMS
7. Positive Attitude
8. Eye for Detail
9. Problem solving abilities

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work experience.

We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.