Reporting to the Executive Pastry Chef, the Pastry Executive Sous
Chef will be a competent baker well-versed in basic methods and
techniques. This candidate will assist the Executive Pastry Chef in
leading all aspects of kitchen operation including creating menus,
sourcing products, and working with all campus dining units to
ensure products are creative, delicious, and easy to serve. The
Pastry Executive Sous Chef will help ensure hundreds of desserts
are prepared daily, supplying baked goods for 7 campus dining
locations. This position has direct oversight of production and
production team and assists the Pastry Executive Chef with the
direction of all bakery staff.
Washington and Lee University actively promotes a dynamic and
inclusive environment that allows students and employees of
multiple backgrounds, cultures, and perspectives to learn, work,
and thrive together. Successful candidates will contribute to that
environment and exhibit potential for excellence in their areas of
- Assists the Executive Pastry Chef in leading all aspects of
kitchen operation including creating menus, sourcing products, and
working with all campus dining units to ensure products are
creative, delicious, and easy to serve. Remains informed on current
trends in the foodservice industry and finds opportunities to
incorporate new and innovative ideas.
- Prepares yeast doughs, laminated doughs, pie and pastry crusts,
cake batters of various types, icings and glazes, breads, rolls,
biscuits, muffins, pastries, cakes, pies, cookies, bars, custards,
fillings, and a range of other products according to recipe.
Prepares and serves items in accordance with established portion
and presentation standards.
- Uses CBORD Menu Management System to print recipes and
- Follows and enforces guidelines, policies, and procedures as
set forth by the Bakeshop. Ensures compliance with dress code and
personal hygiene standards for dining staff. Complies with all
Virginia Health Dept. policies.
- Engages with team members to ensure program quality, provides
role modeling, addresses concerns and reviews product presentation.
Provides consistent feedback and completes annual team member
performance reviews thoroughly and in a timely manner.
- Portrays a positive attitude and encourages a strong teamwork
environment. Interacts with all other departments in a positive and
- Leads by example by working at a fast pace and efficiently
multitasking to keep up with high-volume production. Ensures all
needed product is produced daily.
- Assists with the purchase of food and equipment for the
Bakeshop, completes weekly inventory, and determines daily
production for the bakeshop employees. Helps maintain an inventory
of fresh baked goods. Ensures that all production is recorded and
that goods are delivered to the requesting unit. Delegates workload
as needed to ensure production needs are met.
- Oversees all aspects of bakery preparation, service, and
cleanup for the unit. Develops routine cleaning schedules for
kitchen staff and inspects cleanliness of the facility. Cleans and
maintains station while practicing exceptional safety, sanitation
and organizational skills. Ensures proper equipment
- Leads and trains staff on pastry techniques and kitchen
- Maintains accurate counts on all food items prepared, ensuring
no discrepancies in amount of food needed verses amount of food
- In the absence of the Executive Pastry Chef, serves as a
shift-lead to coordinate all operations of the Campus Bakery.
- Additional related duties as assigned.
Varying hours, with typical shifts scheduled
in 8.5-hour blocks on weekdays between 3am and 2pm. Occasional
weekends required. Must be flexible and cooperative in fulfilling
responsibilities and in meeting the needs of Washington and Lee
University Dining Services.
- High school diploma or GED required. Baking and Pastry Arts
Degree from an accredited institution preferred.
- A minimum of 3 years’ experience working in a professional
bakery setting, or a combination of education and experience from
which a similar skillset would be obtained. Food service management
experience in a college or university setting preferred.
- Proficient in the use of computers. Able to learn new software
programs. Computer menu management system experience
- Strong written and verbal communication skills to effectively
communicate with students, peers and supervisors; and
professionally communicate with multiple levels of employees within
Review of applications will begin
immediately and continue until the position is filled. Resume
and cover letter are required.
Upload documents to the
Resume/CV upload section of the application. You will be asked to
provide names and contact information for three professional
External Applicants: Application instructions for external
applicants are located on the jobs.wlu.edu or here
Current W&L Employees: Apply from your existing Workday
account. Instructions are located at jobs.wlu.edu or here
- Fingering: Picking, pinching, typing or otherwise working,
primarily with fingers rather than with whole hand or arm as in
- Grasping: Applying pressure to an object with the fingers and
- Repetitive motions: Making substantial movements (motions) of
the wrists, hands, and/or fingers.
- Stooping: Bending body downward and forward by bending spine at
the waist. This factor is important if it occurs to a considerable
degree and requires full use of the lower extremities and back
- Kneeling: Bending legs at knee to come to a rest on knee or
- Crouching: Bending the body downward and forward by bending leg
- Standing: Remaining upright on the feet, particularly for
sustained periods of time.
- Walking: Moving about on foot to accomplish tasks, particularly
for long distances or moving from one work site to another.
- Pushing: Using upper extremities to press against something
with steady force in order to thrust forward, downward or
- Pulling: Using upper extremities to exert force in order to
draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or
moving objects horizontally from position to-position. This factor
is important if it occurs to a considerable degree and requires the
substantial use of the upper extremities and back muscles.
Type of Work:
- The worker is subject to both environmental conditions:
Activities occur inside and outside.
- The worker is subject to hazards: Includes a variety of
physical conditions, such as proximity to moving mechanical parts,
moving vehicles, electrical current, working on scaffolding and
high places, exposure to high heat or exposure to chemicals.
- The worker is subject to oils: There is air and/or skin
exposure to oils and other cutting fluids.
Medium work: Exerting up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up
to 10 pounds of force constantly to move objects.
Exempt, Full Time, Benefit Eligible
$49,514.19 - Pay Commensurate with Experience
The university requires employees to become fully vaccinated for
and new employees must provide proof of at least their
first shot prior to the first day of employment. Boosters are
required. Individuals may seek a medical or a religious exemption
to the vaccination requirement.