Pastry Sous Chef: Elevate Desserts & Kitchen Leadership

Omni Hotels; Town of Florida, Northern (NY, KY); Hybrid; USD 60,000 - 80,000; Full time

Job summary

The Omni Hotels Pastry Sous Chef will oversee daily pastry operations, ensuring efficient kitchen flow and consistent quality across all pastry outlets in a busy hotel environment.

You will mentor junior pastry staff, assist with menus, costing, and scheduling while upholding food safety standards and budget guidelines.

Candidates should bring strong leadership, advanced pastry techniques, and the ability to work under pressure in a fast-paced hospitality setting.

Qualifications

• Experience in high quality hotel or freestanding restaurant desirable.
• Excellent communication skills both written and verbal
• Ability to solve problems in high stress situations.
• Excellent food technique and cultural knowledge.
• Advanced butchery knowledge.
• Ability to plan and execute projects and quantifies results.
• Ability to delegate works with proper instructions and follows up.
• Must be able to work standing on your feet for at least 8 hours per day.
• Must be able to lift and carry at least 30 pounds.
• Must have color vision and depth perception for food preparation and food presentation.
• It is necessary to have ability to communicate within kitchen.

Responsibilities

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.
• Inspiring a positive working environment.
• Participation and execution of all pastry production and pastry service execution.
• Assist Pastry Chef with department schedules, adhering to established budgetary guidelines.
• Assist purchaser with the ordering, receiving and storage of all pastry products.
• Executing all special projects as given by Pastry Chef or Executive Chef.
• Participation in planning new pastry menus.
• Assist Pastry Chef with recipe writing and costing.
• Assist with daily pastry prep lists.
• Following established procedures, guidelines and recipes as laid out by kitchen leadership.
• Participating in a total sanitation program.
• Following procedures as outlined in the employee handbook, including proper uniform, grooming, attendance, and behavior.
• Perform other duties as requested.

Skills

Communication

Problem solving

Food techniques

Butchery

Project planning

Delegation

Stamina (8h)

Lifting 30 lbs

Color vision

Kitchen communication

Job description

The Omni Hotels Pastry Sous Chef will oversee daily pastry operations, ensuring efficient kitchen flow and consistent quality across all pastry outlets in a busy hotel environment.

You will mentor junior pastry staff, assist with menus, costing, and scheduling while upholding food safety standards and budget guidelines.

Candidates should bring strong leadership, advanced pastry techniques, and the ability to work under pressure in a fast-paced hospitality setting.