We care about your career and are known for having the absolute best people in the industry. When you join us as a Pastry Sous Chef you start a unique opportunity to become celebrated as the very best in your field. You’ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.   

As a Pastry Sous Chef at The Beverly Hills Hotel, here are just some of the great benefits you will receive:

• First in market Medical, Dental and Vision benefits

• Competitive retirement scheme

• Mental health resources including Employee Assistance Program

• Paid time off

• Complimentary stays with breakfast included in all 10 Dorchester Collection hotels – stays of three nights at one time and up to once a year at each hotel (subject to availability and seniority terms)

• 50% off at bars and restaurants within all of our Dorchester Collection hotels

• World class development opportunities (Service Excellence Training, Diversity Equity Inclusion & Belonging Trainings, Monthly Lunch & Learns)

• Social Events throughout the year, including Quarterly Employee Appreciation Day events, Quarterly Employee Awards, Annual End of Year Gala

• Free Meals on duty

• Exclusive access to a discount platform featuring 1000s if retailers

As a Pastry Sous Chef at the Beverly Hills Hotel, your compensation will range between $75,000-$78,000.

A day in the life of our Pastry Sous Chef … it demands high levels of energy in order to keep up. They need consistency even though the days are never alike; and creativity to tackle daily adventures. Listing all of the tasks that our Pastry  Sous Chef accomplish would be lengthy but the list below is essential to know. 

• Our Pastry Sous Chefs are responsible for assisting the Executive Pastry Chef in planning of food budgets and forecasts pertaining to the Pastry Kitchen. 

•They assist in scheduling and coordinating the work of cooks to ensure that food preparation is on time and within budget.

• In addition, they will interview, train, supervise, coach, council and discipline all employees in the department in conjunction with HR and Executive Pastry Chef.

• They will produce all pastry goods from scratch as required by the menu and design and develop detailed food specifications, maintain established food par levels and accurate paperwork for inventory, uphold departmental standards of quality and timing for delivery and train cooks in relevant aspects of pastry during their day.

• Additional duties will include carrying out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Our Pastry Sous Chefs will also plan, assign and direct work, appraise performance, reward and disciplining address complaints and resolve problems.

• Our Pastry Sous Chefs will be fully in charge or production and ordering and managing amenity needs. Maintain kitchen logs for food safety program compliance internally and with the State.

• Keep management informed of excess food items that need to be utilized. They will safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked goods.

• They will follow and ensure compliance with food safety handling policies and procedures, including personal hygiene. They will check to ensure correct temperatures of kitchen appliances and food, and report issues to management. The Pastry  Sous Chefs will also perform related duties and special projects as assigned.

• Sometimes our guests have special requests involving food allergies, dietary restrictions and special occasion amenities. Most of these requests are fulfilled by our Pastry Sous Chefs.

• Our hotels are truly luxury hotels. This requires preventing and correcting the imperfections and blemishes that tend to come up. Our Pastry Sous Chefs are relied upon to report these and work with several other positions to correct.

 
• Communication is what keeps our departments running perfectly. Our Pastry Sous Chefs must communicate with other departments and extended hotel team in order to ensure the alignment remains.

The items shared are essential. However, to ensure consistency, our Pastry Sous Chefs are provided with specifics on how we care for their department and our hotel. 

• You will bring your unique personality and passion to the role and the team.

• Communication is what keeps our department running perfectly. You have great communication skills with a strong customer service ethic.

• Attention to detail is critical for this role

• All of our employees are ambassadors of our Vision, Values and culture. Our Pastry Sous Chef will do this with everything they do.

• English is the primary language used in our hotel. Our Pastry Sous Chef must feel comfortable communicating in this language.  

• Attention to detail is critical for our this role.

• We pride in nurturing an environment where Working Together is a must. Our Pastry Sous Chef is our biggest champions of this.

• Our hotels operate nonstop, this require flexibility from everyone on the team