Pastry Sous Chef
Montage Hotels & Resorts, Laguna Beach, CA, United States
Pastry Sous Chef
Pastry Sous Chef is responsible for leading the pastry department, planning and executing all pastry operations, ensuring quality, cost control, and compliance with health and safety regulations.
Responsibilities
Managing, in conjunction with the Pastry Chef, inventory and control of all equipment and china for events and restaurants
Preparing and ordering all items for all menus, creating order sheets and inventory systems to maintain proper stock levels
Supporting creation of a weekly schedule for all pastry associates, including payroll management
Monitoring execution and delivery of the amenity program for the hotel
Attending BEO meetings, communicating information to pastry department in the chef’s absence, overseeing pastry production flow and adjusting as needed to meet cost and quality control procedures
Ensuring proper receiving, storage (including temperature settings), and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and proper containment
Checking that all kitchen equipment is clean, operational, reviewing daily cleanliness practices with the culinary team, and maintaining the daily cleaning schedule
Ensuring the department abides by all safety and sanitation policies
Creating WOW moments for guests
Performing additional duties as assigned that may be outside the scope of duties, based on business needs
Qualifications
Passionate about exceptional pastry experience
Exceptional in leading a team
Open to learning, developing, and growing personally and helping others do the same
Ability to work independently or as part of a team
Ability to prioritize and organize work assignments and multitask
Passionate about creating memorable dining experiences
Trustworthy and having integrity
Required Experience & Skills
Minimum of two years of pastry experience (preferred)
Knowledge of pastry
Ability to work a flexible schedule including weekends and holidays
Luxury hotel experience, a plus
Benefits
Discretionary Time Off (DTO)
Healthcare benefits
Health Savings Account and Flexible Spending Accounts
401(k) retirement plan with company matching, fully vested, and loan option
Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
Fertility & Family Forming Assistance
Parental leave pay differential
Pet Insurance
Hotel discounts
Free meals
Fitness & wellness discounts
LinkedIn Learning membership
Community engagement opportunities with Hearts of Montage/Hearts of Pendry
Associate events throughout the year
Physical Requirements
Grasping, holding, sitting, walking, repetitive motions, bending over
Ability to stand and maintain mobility for extended periods during the scheduled shift
Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi‑regular basis
Equal Opportunity Employment
In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation to apply for a position (or their representative) should contact the People department directly at your preferred location.
The pay scale for Pastry Sous Chef is $70,500 to $82,000. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug‑free workplace and perform pre‑employment substance abuse testing.
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Pastry Sous Chef is responsible for leading the pastry department, planning and executing all pastry operations, ensuring quality, cost control, and compliance with health and safety regulations.
Responsibilities
Managing, in conjunction with the Pastry Chef, inventory and control of all equipment and china for events and restaurants
Preparing and ordering all items for all menus, creating order sheets and inventory systems to maintain proper stock levels
Supporting creation of a weekly schedule for all pastry associates, including payroll management
Monitoring execution and delivery of the amenity program for the hotel
Attending BEO meetings, communicating information to pastry department in the chef’s absence, overseeing pastry production flow and adjusting as needed to meet cost and quality control procedures
Ensuring proper receiving, storage (including temperature settings), and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and proper containment
Checking that all kitchen equipment is clean, operational, reviewing daily cleanliness practices with the culinary team, and maintaining the daily cleaning schedule
Ensuring the department abides by all safety and sanitation policies
Creating WOW moments for guests
Performing additional duties as assigned that may be outside the scope of duties, based on business needs
Qualifications
Passionate about exceptional pastry experience
Exceptional in leading a team
Open to learning, developing, and growing personally and helping others do the same
Ability to work independently or as part of a team
Ability to prioritize and organize work assignments and multitask
Passionate about creating memorable dining experiences
Trustworthy and having integrity
Required Experience & Skills
Minimum of two years of pastry experience (preferred)
Knowledge of pastry
Ability to work a flexible schedule including weekends and holidays
Luxury hotel experience, a plus
Benefits
Discretionary Time Off (DTO)
Healthcare benefits
Health Savings Account and Flexible Spending Accounts
401(k) retirement plan with company matching, fully vested, and loan option
Banking and Investing Program offers preferred rewards, mortgage discount, and waived fees
Fertility & Family Forming Assistance
Parental leave pay differential
Pet Insurance
Hotel discounts
Free meals
Fitness & wellness discounts
LinkedIn Learning membership
Community engagement opportunities with Hearts of Montage/Hearts of Pendry
Associate events throughout the year
Physical Requirements
Grasping, holding, sitting, walking, repetitive motions, bending over
Ability to stand and maintain mobility for extended periods during the scheduled shift
Ability to lift and carry up to 50 pounds regularly and for extended periods during the shift
Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi‑regular basis
Equal Opportunity Employment
In the United States, we are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law. Job applicants with disabilities who need assistance or an accommodation to apply for a position (or their representative) should contact the People department directly at your preferred location.
The pay scale for Pastry Sous Chef is $70,500 to $82,000. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug‑free workplace and perform pre‑employment substance abuse testing.
#J-18808-Ljbffr