Pastry Sous Chef- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality•Jacksonville, FL

3d•KYD 53,000 - KYD 65,000•Onsite

About The Position

The Pastry Sous Chef serves as a key leader in the Pastry Department, overseeing daily pastry operations, staff supervision, preparation of creative pastry and dessert production, quality control across restaurant outlets, banquets, and special events. The Pastry Sous Chef will additionally uphold luxury resort standards, promote a culture of excellence, and contribute to an efficient, safe, and guest-focused culinary environment.

Requirements

Minimum 5-6 years of experience as Pastry Sous Chef in a Luxury Resort Kitchen with high-volume operation.
Specialized Pastry qualification, Culinary Degree or Diploma required.
Proven knowledge of various baking techniques, pastry preparation methods, and basic knife skills.
Must understand food safety, sanitation standards, and applicable culinary health regulations.
Knowledge of baked menu items according to various specifications, portion sizes, quality standards, and presentation guidelines.
Excellent verbal and written communication skills in English (speak, read, write, and understand fluently).
Proficient computer skills, including knowledge of Microsoft office programs, as well as various budgeting, and analysis tools.
SERV Safe Certification required (or equivalent food safety certification).
Proven leadership, organizational, and problem-solving abilities with the ability to motivate team members.
Physically able to stand for long periods, ability to lift, push, pull or carry up to 50 lbs. and work in a fast-paced, hot kitchen environment.
Must be flexible to work varied shifts, including early mornings, late nights, weekends and public holidays.

Responsibilities

Select, train, supervise, evaluate, coach, and discipline pastry staff to ensure proper execution of various pastry recipes, ensure proper presentation, safe equipment use, and uphold the highest standards of baked food quality.
Support Pastry operations as needed and prepare high-quality pastry, desserts, and baked goods daily, bringing creativity and innovation while staying current with pastry trends.
Visually inspect, select, and utilize only the freshest, highest-quality ingredients for all preparations.
Consult daily with the Assistant Banquet Chef and collaborate with other Food & Beverage departments for seamless operations.
Lead by example, demonstrating strong organizational skills and guiding team members as needed.
Monitor production flow, make real-time adjustments to meet cost, quality, and timing controls.
Schedule pastry staff to provide adequate coverage while controlling payroll costs.
Oversee special orders, buffet presentations, promotional menus, and other assigned culinary projects.
Other duties may be assigned as business need demands.