Pastry Sous Chef

Under the direction of the Executive Pastry Chef, the Pastry Sous Chef manages the daily operations of the central resort bake shop and multi-venue pastry production. This role prepares and cooks food, cleans, stocks, and maintains all kitchen, preparation, service, dining, and storage areas while supervising the preparation, cooking, and presentation of high-volume pastries, breads, desserts, and banquet orders across all resort restaurants, VIP lounges, and convention spaces. The incumbent directly leads culinary staff, enforces strict health department standards, and ensures seamless execution of corporate hospitality expectations. Must be able to perform cooking methods, prepare specialized pastry bases, and operate all hot and cold culinary stations proficiently according to Foxwoods culinary departmental standards. An associate degree or higher in Culinary Arts/Pastry Arts, or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. A minimum of four (4) years of experience in a full-service or production kitchen/bakery with a proven culinary management background is required. Working during weekends, holidays, and peak business periods is required, including working any shift/day designated by the department. Duties and Responsibilities Casino Venue, Production & Logistics Management High-Volume Production: Oversee large-scale pastry and dessert production for diverse resort outlets, ranging from fine-dining celebrity partnerships to mass casino banquets and quick-service stations. Station Operation: Master and direct the operation of all hot and cold pastry and baking stations according to departmental guidelines. Prepares and cooks venue food offerings from memory, following departmental/franchise standards for time, recipe, portion size, appearance, and quality. Quality Assurance & Inspection: Consistently taste, test, and visually inspect finished baked goods and food presentations to monitor quality, exact portion sizes, garnishing, and recipe specifications. Logistics & Distribution: Coordinate the timely staging, packing, and cross-property transit of pastry items to various casino hotel towers, dining venues, and pick-up passes. Menu Development: Assist the Executive Pastry Chef in brainstorming, creating, and testing new dessert concepts, seasonal menu items, and high-roller specialty showpieces. Daily Setup & Inventory Maintenance: Ensure all kitchen and bakery areas are clean and properly set up. Set up, clean, stock, and maintain all kitchen, preparation, service, dining, and storage areas according to company/departmental standards of time, levels, order, and appearance. Maintains sufficient inventory of food, supplies, and equipment and orders as needed. Supervisory, HR & Tribal Advancement Personnel Supervision & Management: Manage subordinate team members responsible for pastry preparation, directing the overall coordination, training, and evaluation of staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. HR Accountability: Responsibilities include interviewing, hiring, training, and scheduling team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; administering policy and procedure within the department; addressing complaints and resolving problems. Verifies payroll, monitors labor costs, tracks attendance, and generates related operational reports. Staff Development: Sets the standards for training and developing staff on technique, equipment, recipes, preparation methods, and presentation. Oversee the mentoring and counseling of subordinates to ensure staff performance meets/exceeds property standards. Tribal Member Promotion Goal: Recognize the significance of the Employer’s goal to train and promote Tribal Members to management and other positions. The Pastry Sous Chef shall actively strive to a…

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