Pastry Sous Chef

**Company Description**
Collegio alla Querce, Auberge Resorts Collection a former cultural institution and much-beloved boarding school is undergoing an extensive transformation to awaken the property's storied and romantic history, dating back to the 16th century. Auberge's third European destination, Collegio is a delight for design lovers and gourmands alike. Three adjacent original buildings feature 83 rooms, an original chapel and theater, a library, two restaurants and a bar which was once the school's principal's office. Surrounded by old growth cyprus and soaring oak trees, the resort's grounds boast expansive lawns, five levels of terraced Baroque gardens, a pool and garden bar and restaurant. Come here for relaxation or adventure - and leave utterly enchanted.
- Assist in managing the pastry staff in daily operations, including motivating workers in a high-stress environment
- Perform time management to complete production on schedule and control production quantities to avoid food waste
- Assist Pastry Chef in creative and unique menu items
- Assist staff in daily production including restaurant desserts, IRD amenities, banquet production,plating, breads and cakes
- Assist in monitoring and ordering ingredients, supplies and equipment
- Work collaboratively with BOH staff and FOH staff
- Adhere to health and safety regulations
**Qualifications**
- Minimum of 2 years management experience working in a professional pastry kitchen
- Experience with a variety of dessert and pastry production, plating, and banquets
- Comfortable working in a fast paced and high energy environment
**Additional Information