Pastry Sous Chef - Hilton Anatole

As a Pastry Sous Chef, you will be a part of an exceptional setting within the main bake shop to support a variety of dining experiences for guests to enjoy from fine dining at SER Steak + Spirits to casual options like Media Grill & Bar and grab‑and‑go offerings at Counter Offer including Banquets with over 600,000 sq. of event space hosting major conventions, galas, and high profile events year round. The ideal Pastry Sous Chef candidate is a passionate and career driven pastry professional with 2-3 years of sous chef experience in a hotel or restaurant pastry environment. They bring strong leadership skills with the ability to manage, motivate, and mentor a team while maintaining high standards of quality and efficiency. A culinary degree is preferred but not required, as hands‑on expertise, creativity, and a commitment to growth are most essential. This individual excels at problem solving in a fast‑paced setting, contributes innovative ideas to the pastry program, and demonstrates a genuine dedication to advancing their culinary career within a dynamic and collaborative operation. A Pastry Sous Chef is responsible for coordinating the planning, preparation, production and control of all pastry and bake shop operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards. Assist in overseeing daily operations of the main bake shop, ensuring consistent quality and presentation of all pastries and baked goods. Lead, train, and mentor pastry team members, fostering a positive and efficient working environment. Support the Executive Pastry Chef in menu development, recipe testing, seasonal items, and creative dessert concepts. Ensure all products meet established standards for taste, texture, appearance, and portion control. Maintain high levels of cleanliness and organization in all pastry production and storage areas, following food safety and sanitation guidelines. Manage production schedules to meet the demands of restaurants, banquets, and special events. Monitor inventory levels, assist with ordering ingredients, and minimize waste through proper planning and utilization. Troubleshoot production issues and proactively resolve challenges related to staff, equipment, or product quality. Collaborate with culinary leadership and other departments to support property‑wide culinary initiatives. Uphold brand standards and contribute to a culture of excellence, creativity, and continuous improvement within the pastry team. Quality. Dependability. Customer Focus. Adaptability.