Company Overview
Nobu Hospitality is a renowned luxury brand celebrated for its innovative approach to service, design, and culinary excellence. With a global presence spanning five continents, Nobu offers a unique lifestyle experience through its hotels, restaurants, and residences in some of the world's most vibrant destinations.
Job Overview
We are seeking a passionate and skilled Pastry Chef to join our dynamic culinary team. The Pastry Sous Chef supports the Executive Pastry Chef and Executive Chef in overseeing the daily operations of the pastry department, ensuring all desserts, pastries, and baked goods are prepared with consistency, quality, and precision. This role provides hands-on leadership to the pastry team, oversees production and service, and supports administrative functions including scheduling, inventory, cost control, training, and performance management.
The Pastry Sous Chef plays a key leadership role in maintaining operational excellence, developing team members, and ensuring the pastry department is fully prepared for service while upholding the highest standards of presentation, food safety, cleanliness, and organization.
Responsibilities
- Oversee daily pastry operations, including preparation, production, plating, and execution of all desserts, pastries, and baked goods.
- Ensure all recipes, preparation methods, portioning, and presentation standards are followed consistently.
- Monitor pastry production and quality to ensure all items meet company standards.
- Review prep lists, establish daily priorities, and delegate assignments to pastry team members to ensure timely completion.
- Maintain full knowledge of dessert menu items, ingredients, recipes, techniques, allergens, and presentation standards.
- Provide hands-on support with pastry preparation, baking, finishing, decorating, and plating as operational needs require.
- Supervise pastry staff during preparation and service and make real-time decisions to maintain quality, efficiency, and guest satisfaction.
- Train, mentor, coach, and develop new and existing pastry team members.
- Monitor employee performance and provide feedback, coaching, and corrective action as appropriate.
- Communicate employee performance concerns and recommendations to the Executive Pastry Chef and/or Executive Chef.
- Assist with scheduling pastry staff and making adjustments based on business and operational needs.
- Monitor staff attendance, timekeeping, breaks, and PTO requests in accordance with company policies and procedures.
- Assist with staffing recommendations, including promotions and other employment decisions.
- Monitor pastry inventory levels and assist with ordering ingredients, supplies, and equipment as needed.
- Conduct and/or assist with inventory counts and ensure accurate inventory management.
- Monitor food usage, waste, and portion control and assist with maintaining established food cost targets.
- Ensure proper labeling, dating, storage, and FIFO rotation of all pastry products and ingredients.
- Monitor product quality throughout preparation and service and take corrective action when standards are not met.
- Maintain cleanliness, sanitation, and organization of pastry stations, equipment, refrigerators, freezers, and storage areas.
- Ensure compliance with all health, safety, sanitation, and food-handling requirements.
- Coordinate with culinary, sushi, Front of House, and management teams to ensure seamless communication and service.
- Assist with menu execution, special events, seasonal offerings, and production planning based on business demands.
- Attend departmental meetings as required and communicate relevant information to the pastry team.
- Maintain composure, professionalism, and efficiency in a fast-paced, high-volume environment.
- Ensure opening, closing, and end-of-day cleaning and organizational procedures are completed properly.
- Follow and enforce all company policies, procedures, and standards.
- Perform additional duties as assigned by management.
Experience
- Previous professional pastry or baking experience required, preferably in a high-volume or fine-dining environment.
- Previous culinary or pastry leadership experience required.
- Strong knowledge of pastry techniques, baking methods, ingredients, recipes, and dessert presentation.
- Demonstrated ability to execute recipes with precision and maintain consistent quality and presentation.
- Strong organizational, planning, and multitasking skills.
- Ability to prioritize production and delegate responsibilities effectively.
- Ability to work efficiently and make sound decisions under pressure in a fast-paced environment.
- Excellent communication, interpersonal, and teamwork skills.
- Knowledge of inventory management, ordering, food cost, waste management, and portion control.
- Strong attention to detail and commitment to quality.
- Professional demeanor, positive attitude, and strong work ethic.
- Flexibility to work various shifts, including early mornings, evenings, weekends, and holidays.
Physical Requirements
- Ability to stand and work on feet for extended periods of 8 hours or more.
- Must be able to lift, carry, and move up to 50 pounds.
- Ability to bend, kneel, crouch, reach, and perform other physical movements required in a professional kitchen.
- Ability to work in a fast-paced kitchen environment with varying and high temperatures.
- Ability to perform repetitive pastry tasks including mixing, rolling, piping, decorating, plating, and finishing.
Pay: $75,000.00 - $80,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Disability insurance
- Employee discount
- Food provided
- Health insurance
- Life insurance
- Paid time off
- Parental leave
- Vision insurance
Work Location: In person
