Pastry Sous Chef - Cassique

We are hiring an experienced and passionate Pastry Sous Chef at the Cassique clubhouse, part of the Kiawah Island Club. Cassique has two dining venues, as well as unique culinary events featuring live open fire cooking. At Voysey's, our fine dining steak-centric concept features in-house dry-aged Prime steaks on our custom wood fire grill as well as local seafood and handmade pastas.

In the Living Room, our polished bar venue, expertly composed dishes are served with an emphasis on local products. All pastries, cakes, cookies, gelatos, and sorbets are made in-house using the best ingredients available.

Join the team of talented professionals led by Executive Chef Michael O'Shaughnessy and Executive Pastry Chef Selina Progar, as they create memorable meals in a brand-new showcase kitchen using the freshest ingredients and time-tested techniques with the latest technology. At Cassique, we strive to not only produce beautiful, delicious dishes but also to grow and teach our staff to further their careers.

Qualifications for the position are:

- 2+ years of professional pastry experience, preferably in a fine dining or upscale hospitality environment.

- Previous experience supervising or training kitchen staff preferred.

- A passion for pastry, creativity, and an interest in modern industry trends.

- Skilled experience in breads, lamination techniques, gelatos, sorbets, pastries, and plated desserts.

- Experience with banquet production and execution.

- Willingness to replenish professional knowledge and continued learning.

- Comfortable and proactive with dish and technique experimentation.

- Must be able to work weekends, holidays, and be flexible with shifts.

- Excellent communication skills to effectively interact with staff, members, and vendors.

- Strong organizational skills and attention to detail.