Job Description

The Pastry Sous Chef is responsible for the daily supervision of the pastry department, ensuring the production of high-quality baked goods, desserts, and confections across multiple casino outlets (e.g., fine dining, buffet, café, and banquets). This role balances creative artistry with administrative leadership and high-volume production management.

Duties and Responsibilities

• Operational Supervision: Oversees daily back-of-house pastry operations, ensuring all stations are prepped and production schedules are met for 24/7 casino operations.
• Menu Development: Collaborates with the Pastry Chef to create, test, and implement seasonal dessert menus, specialty displays, and holiday programs suited to a diverse casino clientele.
• Quality Control: Maintains rigorous standards for taste, texture, and visual presentation; conducts daily "line checks" and tastings.
• Training & Mentorship: Trains Team Members on specialized pastry techniques (e.g., tempering chocolate, sugar work, artisan breads, and plate presentation).
• Administrative Management: Monitors food waste, manages labor costs, and assists in monthly inventory/operating forecasts.
• Compliance: Establishes and maintains departmental procedures that comply with Health Department regulations and Internal Controls..
• Staff Management: Responsible for performance evaluations, coaching, and scheduling a 24-hour pastry team.
• Vendor Relations: Maintains contact with vendors to source high-quality ingredients while ensuring cost-effectiveness.
• Logistics: Manages the receiving and breaking down of deliveries; ensures proper rotation (FIFO) of specialized pastry ingredients.
• Communication: Works closely with the Front-of-House (FOH) and Banquet departments to ensure streamlined service and guest satisfaction.

Job Requirements

• Technical Expertise: Proven experience in high-volume pastry production, including bread baking, chocolates, cakes, and plated desserts.
• Professional Experience: 3–5 years of professional pastry experience, with at least 1–2 years in a leadership role (Lead Cook or Sous Chef). Experience in a gaming or large-scale hospitality environment is highly preferred.
• Education: Associate’s Degree in Culinary Arts or Pastry Arts from an accredited institution preferred.
• Leadership Skills: Demonstrated proficiency in motivating staff, conflict resolution, and organizational planning.
• Communication: Excellent oral and written communication skills for reporting and inter-departmental coordination.
• Computer Literacy: Proficiency in Microsoft Office/Google doc and sheets (Excel/Sheets for recipe costing/inventory and Word/DOC for menus) and POS/Ordering systems.
• Mathematical Proficiency: Strong grasp of recipe scaling, yield percentages, and budget management.
• Regulatory: Ability to obtain and maintain a Level 3 Gaming License and a Food Safety Manager Certification (e.g., ServSafe).

Physical Requirements & Working Conditions

• Flexibility: Ability to work a "casino schedule," including early morning shifts, late evenings, weekends, and holidays.
• Physical Stamina: Frequent walking and standing for long periods (8–10 hours).
• Dexterity: Ability to perform repetitive motions, twisting, bending, and kneeling.
• Lifting: Must be able to lift and carry up to 50 lbs (e.g., flour sacks, chocolate bags).

• Perks that Work!

  • Medical, Dental, Vision, and Life Insurance
  • 401K – 4% match to 5% Team Member Contribution
  • $1 Daily Meals
  • Earn up to 18 Days of Paid Time Off Your First Year
  • Free Shuttle from Rosemont’s Blue Line Station
  • Free Parking On-Site
  • Rivers Casino Scholarship Program for Team Members and their Children/Grandchildren
  • Tuition Reimbursement
  • Fitness/Gym Reimbursement
  • Community Volunteer Opportunities
  • Leadership Training & Career Advancement Programs
  • Team Member Exclusive Discounts