Pastry Sous Chef, The Driskill Hotel

MML Hospitality • Austin, TX

6d

About The Position

The Pastry Sous Chef supports the Executive Pastry Chef in the daily operations of the pastry
department, ensuring consistent execution, high product quality, and efficient production across all outlets. This role works directly with the Executive Pastry Chef to manage production, train staff, maintain standards, and deliver exceptional desserts, breads, and pastries across the hotel, including in1886 Cafe, The Victorian and The Grill. They will assume the roles and responsibilities of the executive pastry chef (including ordering, writing prep lists, communicating with hotel team, etc) when he/she is not present in the kitchen. The Pastry Sous Chef will collaborate with the executive pastry chef on menu development, personnel training, and maintaining a clean and organized kitchen.

Requirements

• At least 3 years previous experience in a well established restaurant, 1-2 years in a supervisory role is preferred
• Strong technical foundation in classic and modern pastry techniques
• Experience with high-volume production
• Ability to lead a team, delegate tasks, and maintain standards
• Knowledge of food safety and sanitation practices
• Ability to work in high-stress environment

Nice To Haves

• 1-2 years in a supervisory role is preferred

Responsibilities

• Making periodic and regular line, fridge and freezer inspections to observe quality of food preparation, food appearance, as well as maintaining cleanliness and sanitation of production and service areas, equipment and employee appearance
• Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs and improve pastry cook’s skills and efficiency
• Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
• Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Performing other work-related duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 1-10 employees