Bakery Sous Chef

In collaboration with the Executive Pastry Chef this position is responsible for production of all baking and pastry food for banquet functions, a la carte service, market/retail, private parties, special dinners, etc. Pays attention to pastry food cost, labor cost, and responsible to oversee daily production, waste and adherence to standard operating procedures. Observe Club safety rules and guidelines. The ideal candidates for these positions are self-motivated, detail oriented, can follow direction, and have a passion for providing members an exceptional experience.