Pastry Team Lead — Luxury Resort Kitchen

Nemacolin; Pennsylvania; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Paid time off

401(k) program

Discounted associate meals

Job summary

Nemacolin in Pennsylvania's Laurel Highlands seeks a Pastry Junior Sous Chef to lead daily pastry kitchen operations, supervise production, and create breads, pastries, desserts, ice cream, and confections that define luxury hospitality.

Working with the Sous Chef, you will guide the pastry team, manage schedules, monitor quality and portion control, oversee inventory, and contribute seasonal features while upholding food safety and cleanliness standards.

Qualifications

• Minimum of 4 years of progressive pastry experience in a professional culinary environment, luxury hospitality experience preferred.
• Previous leadership or supervisory experience in a pastry kitchen preferred.
• Degree from a post-secondary culinary arts training program preferred.
• Working knowledge of pastry production, inventory management, food safety, and sanitation standards.

Responsibilities

• Lead daily operation of the pastry kitchen, supervising production and preparing breads, pastries, desserts, ice cream, fillings, toppings, and confections.
• Coordinate daily production schedules and oversee prep par levels for service and events.
• Monitor quality, portion control, and presentation while upholding culinary standards and financial performance.
• Partner with the Sous Chef to manage ordering, inventory levels, and product rotation.

Skills

Leadership

Pastry arts

Time management

Quality & sanitation

Education

Culinary arts degree

Post-secondary culinary training

Tools

Inventory management

Job description

Nemacolin in Pennsylvania's Laurel Highlands seeks a Pastry Junior Sous Chef to lead daily pastry kitchen operations, supervise production, and create breads, pastries, desserts, ice cream, and confections that define luxury hospitality.

Working with the Sous Chef, you will guide the pastry team, manage schedules, monitor quality and portion control, oversee inventory, and contribute seasonal features while upholding food safety and cleanliness standards.