Job Description

Our Team Members Are The Heart Of Our Club

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• Location 3500 Clubhouse Lan,Boynton Beach, FL, 33436,United States
• Base Pay $28.00 - $30.00 / Hour
• Employee Type FT Non-Exempt

Description

POSITION SUMMARY

The Pastry Sous Chef assists in overseeing all aspects of the pastry and bakery operation, including the preparation, production, and presentation of desserts, pastries, breads, and specialty baked goods. Working under the direction of the Executive Pastry Chef and Culinary Leadership Team, this position helps ensure consistent quality, food safety compliance, team development, and operational efficiency. The Pastry Sous Chef provides daily leadership to pastry staff while maintaining the highest standards of creativity, execution, and member satisfaction.

Essential Duties and Responsibilities

• Assist the Executive Pastry Chef in the daily management of the pastry and bakery operation.
• Oversee the preparation, baking, and presentation of pastries, desserts, breads, and specialty baked goods according to established recipes and standards.
• Supervise pastry cooks and bakery staff to ensure quality, consistency, and timeliness of production.
• Assist with scheduling, training, coaching, and developing pastry team members.
• Ensure all products meet club standards for taste, appearance, freshness, and portion control.
• Support menu development, seasonal dessert offerings, banquet menus, holiday events, and specialty functions.
• Monitor inventory levels and assist with ordering pastry ingredients, supplies, and equipment.
• Maintain food cost and labor cost objectives through proper production planning and waste control.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and sanitary pastry production area at all times.
• Assist with receiving and inspecting products to ensure quality and proper storage procedures.
• Communicate effectively with culinary leadership regarding production needs, staffing concerns, and operational improvements.
• Stay current on pastry trends, techniques, and industry innovations.
• Assist other culinary areas as needed during high-volume periods, special events, and club functions.
• Act on behalf of the Executive Pastry Chef in their absence.

Qualifications/Skills

• Strong leadership and team development skills.
• Excellent communication and organizational abilities.
• Ability to manage multiple projects and production schedules simultaneously.
• Strong attention to detail and commitment to quality.
• Ability to work efficiently under pressure in a fast-paced environment.
• Knowledge of inventory management, ordering, and food cost controls.
• Creativity and passion for pastry arts and menu innovation.
• Must be proficient in English.

Education and/or Experience

• Minimum two (2) years of experience in a pastry leadership role, preferably as a Pastry Sous Chef, Lead Pastry Cook, or Pastry Chef in a high-volume operation.
• Private club, resort, hotel, or fine dining experience preferred.
• Strong understanding of pastry techniques, artisan breads, cake decorating, plated desserts, chocolate work, and production baking.
• Experience supervising and training culinary employees.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Culinary or Pastry Arts degree/certification preferred.

Physical Requirements

(The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift and move up to 50 lbs.
• Position stands most of the time with frequent reaching, bending, and walking.
• Normal vision and hearing ranges required

Grooming

All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)

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