Pastry Sous Chef

1w1 week ago

Blackberry Farm

US · Full-time · $55,000 – $75,000

About this role

The Pastry Sous Chef leads and assists Main House pastry, bakeshop, and dessert needs conceptually directed by the Executive Chef for exceptional guest experiences. Responsible for positive morale, team growth and development, and strong company culture. Ideal candidate demonstrates emotional maturity, reliability, commitment, and attention to detail.

Maintains cleanliness and organization of the bakeshop, writes pastry staff schedules for approval, and communicates supplies needs for ordering. Creates dessert production rotation for seasonal lunch services, preps all dessert components, and finishes Main House lunch desserts daily. Monitors product rotation, forecasts production based on occupancy, and handles special dietary requests.

Works in a fully equipped bakeshop staffed by up to 4 people, sharing equipment and supplies as part of the kitchen team. Complies with company policies, ensures regular attendance, and interacts well with team members, managers, and guests. Operates across 4,200 acres of Blackberry Farm property.

Aids in recipe and menu development with proper network storage for consistency. Pursues individual and bi-annual leadership goals set by the Executive Chef. Joins a Relais & Châteaux property with welcoming team focused on legendary hospitality and generational sustainability.

Requirements

Culinary education preferred and minimum of 5 years experience in restaurant, pastry, and leadership
High school diploma or equivalent
Compose effective recipes
Communicate effectively with guests, managers, and team members
Convert recipes into larger and smaller batches and understand weights, measures, and conversions
Exercise judgment and make decisions based on job knowledge and company goals
Heavy lifting up to 50 lbs, on feet for entire shift, constant bending, stooping, and reaching
Operate company vehicle or golf cart safely

Responsibilities

Maintain cleanliness and organization of the bakeshop
Write pastry staff schedule for appropriate shifts for approval from the Chef
Communicate pastry-specific supplies and equipment needs and order as necessary
Monitor proper rotation of raw and finished products
Create and maintain dessert production rotation for seasonal a la carte lunch services
Prep all components of Main House desserts and finish/send lunch desserts daily
Forecast production needs based on hotel occupancy, special events, and holiday programming
Aid in recipe and menu development and write recipes stored on network

Benefits

Work at Relais & Châteaux property with world-renowned hospitality
Surrounded by welcoming and supportive team
Career-defining opportunities in luxury resort
Focus on legendary hospitality, memorable experiences, and generational sustainability