The Pastry Sous Chef will provide hands-on leadership for their kitchen while maintaining a focus on delivering seamless Guest experiences! They will provide leadership, inspiration, development, support and motivation to their team, creating a positive environment that encourages ownership, effectiveness, and accountability. This role has an emphasis on food safety and safeguards, excellent quality and top performance. They will attract and retain diverse talent while meeting or exceeding business results. Role model exceptional culinary skills and cuisine savvy!

Responsibilities: • You will implement a wide range of pastries, bread, cakes, and desserts for various dining areas and special events • Coordinate the production process, ensuring consistency, freshness, and presentation of all pastry items • Monitor monthly inventory, par levels, spoilage, and support environmental efforts • You will champion change to drive business results • Ensure compliance with food safety regulations and uphold sanitation standards • Cultivate an environment where Cast feel included, trusted, empowered, and recognized • Establish strong relationships among Cast, leaders, peers, and direct reports • Support location menu development • Ensure proper maintenance and cleanliness of equipment and facilities • Educate Cast on seasonal products, culinary styles and techniques, industry trends, and special dietary needs

Required Qualifications • Minimum of two years of culinary management experience managing a team • Ability to work and lead effectively in a fast-paced environment • Flexibility in scheduling, including evenings, weekends, and holidays as needed

Desired Qualifications • Experience leading in a unionized environment • Food Safety Certification • Culinary degree or relevant certification from a culinary institute is preferred

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