Pastry Sous Chef

Description

Papi Steak (Miami), a Groot Hospitality venue, seeks a passionate and dedicated Pastry Sous Chef to oversee, direct, and execute daily kitchen operations focusing on desserts. This role requires weekend and holiday work.

Responsibilities

• Participate in and assist with the development and research of new recipes for special events.
• Assist the Executive Pastry Director and Director of Culinary with supervising the pastry team, including workload delegation, hiring recommendations, coaching, and disciplinary actions.
• Inspect all bakery items upon completion to ensure proper preparation and attractiveness.
• Collaborate with venue leadership to reduce operating costs without compromising pastry quality or service.
• Maintain a safe, hazard-free kitchen environment, promptly reporting accidents and completing accident reports.
• Perform other job-related duties as requested.

Requirements

• Minimum 2 years’ experience in a high-volume kitchen.
• Previous experience as a pastry cook, sous chef, or similar role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place for daily service and closing duties.
• Able to work fast and accurately.
• Available to work during business hours, including weekends and evenings.
• Flexible to work various shifts.

Qualifications

• Computer literacy, including experience with Excel and Word.
• Teamwork and independent problem-solving skills.
• Ability to multitask and meet multiple deadlines.
• Fast-paced environment adaptability.

Skills

• Pastry and dessert techniques.
• Effective communication and leadership skills.
• Time management and organizational abilities.

Benefits

• Professional development opportunities.
• Work/life harmony.
• Meaningful career progression.

Pay

Competitive compensation package.

Schedule

Flexible schedule to accommodate business needs, including weekends and evenings.