Pastry Sous Chef — Lead Dessert Team in High‑Volume Kitchen

Groot Hospitality; Las Vegas (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Komodo Las Vegas, a Groot Hospitality venue, seeks a Pastry Sous Chef to oversee daily dessert production and service, ensuring quality, timelines, cleanliness, profitability, and staff supervision. Weekend and holiday work is required due to business needs.

Responsibilities include supervising bakery staff, collaborating on new recipes, inspecting finished pastries, and reducing costs without compromising quality. Proficiency in Excel/Word is preferred.

Qualifications

• Minimum 2 years’ experience in a high‑volume kitchen.
• Previous experience as a pastry cook, sous chef, or relevant role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place for daily service and applicable closing duties.
• Ability to work both fast and accurately.

Responsibilities

• Assist Executive Chef with day‑to‑day supervision of bakery team members, including hiring recommendations, disciplining, and coaching team members, and delegating workload and projects.
• Participate in and assist the Executive Chef and/or Corporate Pastry Chef with the development and research of new recipes and special events.
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Work with Executive Chef and/or Corporate Pastry Chef to take appropriate action to reduce operating costs without affecting the quality of pastries or service.
• Maintain a safe, hazard‑free operation, ensuring that accidents are immediately reported, and accident reports completed.
• Perform other job‑related duties as requested.

Skills

Computer literacy (Excel, Word)

Teamwork

Multi-tasking

Fast-paced environment

Education

High-volume kitchen experience

Job description

Komodo Las Vegas, a Groot Hospitality venue, seeks a Pastry Sous Chef to oversee daily dessert production and service, ensuring quality, timelines, cleanliness, profitability, and staff supervision. Weekend and holiday work is required due to business needs.

Responsibilities include supervising bakery staff, collaborating on new recipes, inspecting finished pastries, and reducing costs without compromising quality. Proficiency in Excel/Word is preferred.