Pastry Sous ChefUnder 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.
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