or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Pastry Sous position promotion or not
New Posts  All Forums:Forum Nav:

Pastry Sous position promotion or not

post #1 of 12
Thread Starter 
I was recently hired as the Pastry Chef of a casino. Today, I was offered what is to be a promotion to Pastry Sous with a raise in salary. I ecstatic about the opportunity. This seems like such a crazy question, but I always thought that the pastry sous position ranked under Pastry Chef. Can someone please clarify this for me?
post #2 of 12
Where is it?
Vegas is all unions in the casinos.
Maybe someone made an oopsie.
Is there an Executive Chef?
Who will you report to?
Is there a chain of command tree you can get a look at?

Curious....
mimi
post #3 of 12
Not that it would matter to me if there is more $$$ (unless the hours/duties are abnormally brutal).

mimi
post #4 of 12
Thread Starter 
There is an Executive who I report to. This hasn't changed. There are no unions. There are two sous chefs, but I am the only chef in pastry. They never had a pastry chef before me.
post #5 of 12

It probably comes down to a difference in syntax, who knows. Maybe they hired you as "a" pastry chef not "the" pastry chef, in which case becoming sous would be viewed as a promotion.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 12
This is just my take from being around large companies....
Since there are no other "chefs" only sous, the Exec thought having anything even remotely close to his/her place in the food chain would be a threat.
This way she/he can still be the only chef in town.
You will prolly notice that the pastry chef position has disappeared.

mimi
post #7 of 12
Quote:
Originally Posted by missmacaron View Post

I was recently hired as the Pastry Chef of a casino. Today, I was offered what is to be a promotion to Pastry Sous with a raise in salary. I ecstatic about the opportunity. This seems like such a crazy question, but I always thought that the pastry sous position ranked under Pastry Chef. Can someone please clarify this for me?

 

its about the chain of command.

 

from top to bottom in pastry.

 

Executive or Head Pastry chef

Sous pastry chef

pastry chef

pastry prep chef.

 

 

Question: Are you the only one doing pastry and are you reporting to the Executive head chef (food)

post #8 of 12
Thread Starter 
That's very helpful Candle. Yes. I am the only one over the pastry kitchen and I report directly to the Executive Chef. I have three bakers under my supervision.
post #9 of 12
Quote:
Originally Posted by missmacaron View Post

That's very helpful Candle. Yes. I am the only one over the pastry kitchen and I report directly to the Executive Chef. I have three bakers under my supervision.

 

 

well.. there it is.  You are in command of the pastry kitchen.

 

 

its about the chain of command. The casino does not wish to have two Executives (costs more money) with one for pastry and one for food.  They are running pastry and food under one "Executive"... 

 

 

Give it some time and if all goes well... ask for a raise and a new title.... Executive Pastry Chef.

post #10 of 12
Thread Starter 
Thanks for the info. And apologies for misspelling your name Canele. Spell check....
post #11 of 12
Quote:
Originally Posted by missmacaron View Post

Thanks for the info. And apologies for misspelling your name Canele. Spell check....

lol... dont you even worry about it, i am a horrible speller.

 

 

 

good luck and congrats on the new position and raise.

post #12 of 12
Thread Starter 
Thank you!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › Pastry Sous position promotion or not