Pastry Sous Chef — High-Volume Private Club Desserts

University Club of Chicago; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical and dental insurance

401(k) retirement savings

Holiday bonus

Professional culinary environment

Opportunity to develop professionally

Job summary

The University Club of Chicago is seeking a Pastry Sous Chef to join our culinary team. You will work closely with the Executive Pastry Chef to oversee daily pastry operations, develop desserts for à la carte and events, and mentor the pastry staff.

You bring hands-on leadership, strong technical pastry skills, and a passion for quality, consistency, and hospitality in a high-volume private club setting.

Qualifications

• Minimum two years of supervisory pastry kitchen experience.
• Strong knowledge of pastry techniques and presentation.
• Formal culinary or pastry education preferred.
• Experience with wedding cake decorating preferred.
• Ability to manage multiple priorities and maintain quality.

Responsibilities

• Develop and execute à la carte desserts, pastries, and bakery items.
• Oversee daily pastry production ensuring consistency and portion control.
• Prepare production schedules and review banquet orders.
• Manage ordering, inventory, and control food costs.
• Train and supervise pastry team, fostering collaboration.
• Maintain clean, safe kitchen per standards.
• Collaborate with culinary leadership and front-of-house for service.
• Support events, seasonal menus, and pastry initiatives.
• Uphold exceptional member service and hospitality.

Skills

Supervisory experience

Pastry techniques

Leadership

Time management

Communication

Flexibility

Education

Culinary or Pastry Education

Job description

The University Club of Chicago is seeking a Pastry Sous Chef to join our culinary team. You will work closely with the Executive Pastry Chef to oversee daily pastry operations, develop desserts for à la carte and events, and mentor the pastry staff.

You bring hands-on leadership, strong technical pastry skills, and a passion for quality, consistency, and hospitality in a high-volume private club setting.