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Pastry Sous Chef 

Position Pastry Sous Chef  
Location Edgewood Tahoe  
About the Organization Just steps from majestic Lake Tahoe, Edgewood Tahoe offers an award-winning experience with a LEED silver certified mountain lodge, tranquil spa, and award-winning 18-hole championship golf course-along with a wide array of dining, shopping, and outdoor activity options-Edgewood Tahoe is the premier all-encompassing lakeside resort experience in the Sierra Nevada. We are currently seeking individuals excited to explore the endless opportunities within our Edgewood Family.  

Position Summary:

As a Pastry Sous Chef at Edgewood Tahoe, you develop menus, train staff, monitor food purchases, labor cost controls and recipes. You have a “hands on” job, working with the culinary staff in the department as well as other projects, daily guest interactions, and specials. All food service falls under your supervision. You will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the Bakery. Audit and maintain highest professional food quality, presentations and sanitation standards. The most important characteristic of our team is that we love inspiring lasting memories for our guests. In this position you exhibit excellence in your commitment to our guests. Reimagine luxury hospitality with us.

Essential Functions:

  • Is responsible with assisting the Executive Pastry Chef in the overall pastry direction, coordination, production, and evaluation of the pastries/desserts for the banquet department and all other food and beverage outlets.
  • Assist Executive Pastry Chef with appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems and to help culinary staff members have continuous success.
  • In the absence of Executive Pastry Chef, attend weekly meetings with Executive Chef, Hotel Manager and F&B Director to discuss upcoming business, changes, forecasts, etc.
  • Familiarizes newly hired chefs, cooks and students with practices of kitchen and oversees training
  • Conduct themselves as an experienced team leader with a broad background in the hospitality industry. Well-rounded, hands-on, reliable team player with proven ability to supervise, to help business leaders improve practices and policies, and to find more efficient methods for companies to realize increased revenues and net income in all areas.
  • Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes
  • Manages food production, including menu development, costing and execution, for all areas of the culinary department.
  • Ensure a quality sanitation program is followed throughout the kitchen operations.
  • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
  • Highly capable of working and managing outlets and providing financial guidance
  • Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations
  • Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused and career-minded individuals.
  • Assist in the development of the annual departmental budget and work within this budget as set forth.
  • Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, etc.
  • Seasonal upscale Special Menu items or Tasting Menus.
  • Develop a “can do” attitude and mentor “whatever the guest needs/wants”. Embrace special requests.
  • Maintain the highest quality menu strategy to be used in the restaurant on an ongoing basis.
  • Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a fiscally responsible manner.
  • Assist the Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people
  • Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.
  • Assist the Pastry Chef and pastry cooks, as needed in execution of production
  • Propose, and initiate when approved, new services and products for our guest.
  • Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Routinely review schedules and labor costs. Audit as needed and adjust to meet business demands.
  • Ensure proper usage and rotation of all perishable food items to minimize waste.
  • Ensure that all outlets maintain cleanliness, sanitation and organization of assigned work areas within department and NNHD guidelines.
  • Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements.
  • Maintain operational control of purchasing, receiving, product and purveyor lists.
  • Provide input into the strategic plan consistent with the annual business/marketing plan.
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
  • Participate in the research, development, evaluation and implementation of new products, services, technology, and processes to ensure a competitive position.
  • Conduct progress reviews for staff.
  • Coordinate with Engineering for preventive maintenance.
  • Coordinate with Safety Team and report any issues immediately with follow-up.
  • Provide staff with proper training and developmental opportunities that aid in career aspirations.
  • Ensure that all hiring practices, employee disciplinary actions are in accordance and coordinated with HR.
  • Proficient in providing performance feedback, coordinate disciplinary actions and counsel employees.
  • Continuously monitor, train, and improve performance and productivity of staff.
  • Coordinate with other departments to maximize service levels for guests.
  • Review Guest Feedback and make adjustments that are applicable
  • Create menus, recipes and support materials (recipe cards, descriptions, pictures) and train appropriate staff on proper execution of these creations.
  • Table Visits Hourly.
  • Update Plating Guides and Plate Costs in all Outlets.
  • Other duties as assigned. Responsibilities and activities may change at any time with or without notice.

Qualifications / Special Skills:

  • Proven management and leadership ability.
  • Five years relevant experience in a high quality, high volume, and multi-unit operations preferred.
  • One year in a pastry/bakery supervisory role supervisory experience preferred.
  • Knowledge of bakery equipment to include, but not limited to a slicing machine, mixers, VCR, and small wares equipment
  • Knowledge of weights, measures and various baking and preparation techniques
  • Advanced knowledge of American and European pastries.
  • Advanced working knowledge of custards, sauces, pies, cookies, ganache’s, glazes, icings, chocolate tempering, cakes, sponges, choux pastry, pastry creams, basic cake decorating skills, bread knowledge, mousses, pastry amenities, and pastry special request items and has the ability to teach these aspects.
  • Has a calm level headed demeanor even under pressure.
  • Substantial success in the culinary field in a similar environment.
  • Knowledge of cutting-edge culinary techniques and current trends.
  • Ability to create, train, and execute modern plate presentations.
  • Working knowledge of Word, Excel, Microsoft Office and other technology for the completion of specified job duties.
  • Food Safety and other applicable Sanitation Certification.
  • High energy, self-starter, organized, flexible.
  • Available to work varied shifts when needed, including weekends, holidays, and nights.

What Makes a Successful Edgewood Tahoe Team Member (Core Competencies):

  • Ethics, Integrity and Trust
  • Action Orientated
  • Approachability
  • Communication
  • Composure
  • Guest Focus
  • Position Knowledge
  • Professionalism/attitude
  • Teamwork

All Edgewood Team Members are Expected to:

  • Embrace and promote all facets of our vision, mission and values.
  • Exhibit resort knowledge to accurately support and promote all departments, amenities and programming ventures.
  • Strategically balance customer, business, and team member needs.
  • Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.
  • Work with a broad-based constituency and provide excellent service to all internal and external guests.
  • Demonstrate cooperative behavior with colleagues and supervisors.
  • Keep information confidential as directed in the confidentiality agreement.
  • Support and comply with all Edgewood policies, procedures, and standards.
  • Protect Edgewood assets and report all safety concerns to supervisor or Security.
  • Be an ambassador of Edgewood inside and outside of work.
Position Requirements  
Shift -not applicable-  
Exempt/Non-Exempt Exempt  
Full-Time/Part-Time Full-Time  
Category Food & Beverage  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Email None Specified 

Email None Specified 

Workers Compensation None Specified 

SuperVFlg None Specified 

EEO-4 Job Category None Specified 

supervisorUID None Specified 

Wage None Specified 

This position is currently not accepting applications.

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