Executive Pastry Sous Chef

Overview

The Post Oak Hotel is seeking an Executive Pastry Sous Chef to join the only Forbes Five-Star Hotel in Texas. We hire passionate and professional colleagues who genuinely delight our guests through curated and authentic experiences.
The Executive Pastry Sous Chef will be responsible for assisting the team with the planning, preparation and execution of bread and pastries including but not limited to proofing, baking, cake decoration, confections, gelato, and ice cream.

Responsibilities

• Follow specifications and execute all standard recipes to ensure flavor, quality, size and presentation of products meet the Hotel standards
• Passionate about pastry and breads and be current with culinary concepts, practices and procedures
• Assist the Executive Pastry Chef with training, writing, maintaining and updating all pastry recipes, menus and production forecasts
• Assist with staffing levels by scheduling appropriately to ensure proper coverage is maintained while ensuring payroll cost are in line and/or reflecting business levels and forecast
• Ensure kitchen compliance and work in a safe manner following Texas sanitation guidelines, rules and regulations while ensuring adherence to quality expectations and standards
• Follow safe work habits when working with kitchen equipment such as knives, slicer, ovens, stoves, food processors etc
• Keep workstation clean and organized at all times while keeping the station stocked for the next shift
• Properly store food at appropriate temperatures while maintaining accurate food inventories
• Proficient in food allergies and knowledgeable of food preparations for special meal requirements
• Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared
• Creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals

Qualifications

• Aspire to our values of being passionate, strive for excellence, remain relevant, collaborate and act with honor and integrity
• 3-4 years of experience working in a high volume luxury hotel
• Well-rounded in all areas of the pastry kitchen including breads, pastries, confections, cake design and ice cream and gelato making
• Must have knowledge and understanding of metric system
• Must have working knowledge in mathematics for execution of recipe conversions
• Previous hotel experience, luxury or Forbes experience preferred
• Ability to work flexible schedules, including nights, weekends and holidays is required
• Physical demands:
  • Stand, walk, bend, kneel, climb, reach and perform repetitive motions frequently for 8-12 hours a day
  • Ability to lift, carry, push or pull 50-100 lbs

What we offer you:
 

• Multiple benefit plans to suit your needs
• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities
• Complimentary parking and colleague meal

Disclaimer:  The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Tipped Position

This position does not earn tips