Position Summary The Pastry Sous Chef supports the Executive Pastry Chef in all aspects of pastry and bakery operations. This role is responsible for maintaining the highest standards of quality, consistency, creativity, and food safety while assisting in production planning, staff supervision, training, and cost control. The Pastry Sous Chef plays a key leadership role in daily operations and ensures flawless execution across all pastry outlets. Key Responsibilities Culinary & Production Assist in the preparation and execution of all pastry items including desserts, breads, viennoiserie, plated desserts, and special event pastries. Ensure consistent quality, flavor, presentation, and portion control according to established standards. Execute daily production schedules and support service for restaurants, banquets, and special events. Contribute to menu development, seasonal offerings, and dessert innovation. Leadership & Supervision Supervise and mentor pastry cooks and bakers, fostering a culture of professionalism and continuous improvement. Assist in onboarding and training new team members on techniques, recipes, and SOPs. Ensure proper staffing, task delegation, and workflow efficiency. Operational & Financial Control Assist with inventory management, ordering, receiving, and proper storage of pastry ingredients and supplies. Support food cost control through accurate production, waste reduction, and recipe compliance. Maintain updated recipes, yield tests, and standardized production procedures. Quality, Safety & Sanitation Ensure full compliance with food safety, sanitation, and hygiene standards (HACCP, local regulations). Maintain cleanliness and organization of pastry work areas, equipment, and storage. Monitor equipment functionality and report maintenance needs. Collaboration & Service Work closely with the culinary leadership team to ensure seamless coordination between pastry and savory kitchens. Support banquet tastings, VIP events, and special requests. Maintain flexibility to support operational needs across outlets when required. Qualifications Minimum 3-5 years of professional pastry experience, with at least 1-2 years in a supervisory role. Formal culinary or pastry education preferred. Strong technical skills in classical and modern pastry techniques. Proven ability to lead teams in a fast-paced, high-volume or luxury environment. Strong organizational, communication, and time-management skills. Core Competencies Leadership & mentorship Attention to detail Creativity & innovation Cost awareness Consistency & discipline Team collaboration Working Conditions Ability to work flexible schedules, including early mornings, evenings, weekends, and holidays. Requires standing for extended periods and the ability to lift up to standard kitchen loads. Benefits Competitive rate Performance Bonus - Tiered Scale Paid Vacation with rollover or payout Sick and Personal Time Off Uniforms provided by the Club Furthermore The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skill that may be required. How To Apply Apply online at under 'Join Our Team' or via email to Mrs. Daniela Groogan, Human Resources Director at hr@laredocountryclub.net. Please attach a resume and references. #J-18808-Ljbffr
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