Trabajos pastry sous chef en Miami, FloridaCrear alertas

Banquet Chef Location: Miami, FL Salary: $120,000 + 401(k), Health Insurance, PTO & Free Parking A luxury hotel in Miami is seeking an experienced Banquet Chef to oversee a dynamic, high-volume banquet culinary operation. This is an excellent opportunity for a hands-on culinary leader with a strong luxury hotel background and proven experience managing large-scale events. The Banquet Chef will oversee all culinary operations of large-scale functions at the property. The operation is supported by a team of approximately 35–40 culinary employees during peak periods, including three recently promoted Sous Chefs who will benefit from continued leadership, coaching, and mentorship. The culinary operation is divided across hot production, cold production/garde-manger, and pastry, requiring a chef who can effectively coordinate multiple areas while maintaining consistency, quality, timing, and presentation. Key Responsibilities • Lead daily banquet culinary operations while maintaining luxury service standards., • Oversee large-scale events, receptions, meetings, and social functions with significant guest counts., • Lead, develop, and mentor Sous Chefs and culinary team members., • Manage staffing, scheduling, production, ordering, inventory, food quality, and kitchen organization., • Work closely with the broader culinary and F&B leadership teams to ensure seamless event execution., • Remain highly hands-on in the operation and provide leadership during peak service periods., • Maintain strong food safety, sanitation, cost-control, and operational standards., • Adapt quickly to changing event requirements and high-volume service demands. Ideal Candidate The successful candidate will have strong luxury hotel and high-volume banquet experience, with a demonstrated ability to lead large culinary teams and execute complex events. Candidates should be hands-on, organized, adaptable, and comfortable working in a demanding hotel environment.

POSITION PURPOSE The Junior Sous Pastry Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is hands-on and execution-focused, while also assisting in training junior team members and maintaining the refined standards synonymous with the Cipriani brand. ESSENTIAL FUNCTIONS & DUTIES • Support the Pastry Chef in the preparation, production, and presentation of all pastry items, including cakes, pastries, desserts, and baked goods., • Execute pastry production for à la carte service, events, and special requests with precision and consistency., • Assist in developing and refining dessert menus, contributing creative ideas aligned with Cipriani’s classic yet elevated style., • Ensure all pastry items meet the highest standards of taste, quality, and visual presentation., • Supervise and guide pastry cooks and junior team members during service and prep., • Assist with training and onboarding of pastry team members, reinforcing best practices and techniques., • Maintain cleanliness, organization, and proper labeling/storage within the pastry kitchen., • Monitor inventory levels and assist with ordering ingredients and supplies as needed., • Ensure all equipment is properly maintained and used safely., • Uphold all health, safety, and sanitation standards in compliance with company and regulatory guidelines., • Collaborate with culinary leadership to ensure seamless kitchen operations and service execution., • Maintain flexibility to work varying schedules based on business needs, including evenings, weekends, and holidays. KNOWLEDGE, EXPERIENCE, AND SKILLS: • Strong foundational knowledge of classic pastry techniques and dessert production., • Ability to execute recipes with precision, consistency, and attention to detail., • Creative mindset with an appreciation for refined, classic Italian and European pastry styles., • Strong organizational and time-management skills in a fast-paced environment., • Ability to lead by example and support junior team members effectively., • Clear communication skills and ability to collaborate cross-functionally within the kitchen., • Understanding of food safety, sanitation, and kitchen best practices., • 2-4 years of experience in a pastry role within a high-volume or luxury hospitality environment., • Prior experience in a supervisory or lead pastry role preferred., • Degree or formal training in Baking & Pastry Arts preferred., • Experience in luxury hotel or fine dining environments strongly preferred. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

POSITION PURPOSE \n \n The Pastry Junior Sous Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. This role is hands-on and execution-focused, while also assisting in training junior team members and maintaining the refined standards synonymous with the Cipriani brand. \n \n \n ESSENTIAL FUNCTIONS & DUTIES \n \n\n • Support the Pastry Chef in the preparation, production, and presentation of all pastry items, including cakes, pastries, desserts, and baked goods.\n, • Execute pastry production for à la carte service, events, and special requests with precision and consistency.\n, • Assist in developing and refining dessert menus, contributing creative ideas aligned with Cipriani’s classic yet elevated style.\n, • Ensure all pastry items meet the highest standards of taste, quality, and visual presentation.\n, • Supervise and guide pastry cooks and junior team members during service and prep.\n, • Assist with training and onboarding of pastry team members, reinforcing best practices and techniques.\n, • Maintain cleanliness, organization, and proper labeling/storage within the pastry kitchen.\n, • Monitor inventory levels and assist with ordering ingredients and supplies as needed.\n, • Ensure all equipment is properly maintained and used safely.\n, • Uphold all health, safety, and sanitation standards in compliance with company and regulatory guidelines.\n, • Collaborate with culinary leadership to ensure seamless kitchen operations and service execution.\n, • Maintain flexibility to work varying schedules based on business needs, including evenings, weekends, and holidays.\n\n \n \n KNOWLEDGE, EXPERIENCE, AND SKILLS: \n \n\n • Strong foundational knowledge of classic pastry techniques and dessert production.\n, • Ability to execute recipes with precision, consistency, and attention to detail.\n, • Creative mindset with an appreciation for refined, classic Italian and European pastry styles.\n, • Strong organizational and time-management skills in a fast-paced environment.\n, • Ability to lead by example and support junior team members effectively.\n, • Clear communication skills and ability to collaborate cross-functionally within the kitchen.\n, • Understanding of food safety, sanitation, and kitchen best practices.\n, • 2-4 years of experience in a pastry role within a high-volume or luxury hospitality environment.\n, • Prior experience in a supervisory or lead pastry role preferred.\n, • Degree or formal training in Baking & Pastry Arts preferred.\n, • Experience in luxury hotel or fine dining environments strongly preferred.\n\n \n \n PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: \n \n\n • Ability to stand for extended periods and work in a fast-paced environment.\n, • Endurance to withstand long hours of standing, walking, and repetitive motions.\n, • Lift and carry objects, weighing up to 50 pounds.\n, • Flexibility to bend, stoop, reach, and perform physical tasks.\n, • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties.\n\n \n \n INTENT AND FUNCTION OF JOB DESCRIPTIONS \n \n All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. \n Cipriani is an equal opportunity employer.

Job DescriptionDescription: Job Title: Pastry Sous Chef Reports To: Executive Pastry Chef / Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Salaried, Exempt Salary: $75-$80k plus bonus and benefits About José Andrés Group and Bazaar Meat Bazaar Meat is a bold celebration of the carnivorous—where inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located at Andaz Miami Beach in the heart of South Beach, the restaurant is a high-energy dining destination for locals and visitors alike. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the José Andrés Group, blending culinary creativity with world-class hospitality. José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Pastry Sous Chef is the daily operator and second-in-command of the pastry kitchen. You’ll lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events. Key Responsibilities Production Leadership & Standards • Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs., • Uphold standardized recipes, textures, bakes, and finishes; run tastings and provide real-time coaching., • Maintain version control for specs and SOPs; document changes and train the team accordingly. Service Execution & Plating • Set and run the pastry service station; coordinate with expo on coursing and ticket times., • Ensure plate presentations meet brand standards (temperature, texture, garnish, cleanliness)., • Lead “fix-now” recovery for remakes and special requests (allergies/dietary). Menu Support, R&D & Seasonality • Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; ensure mise en place and training precede launch., • Provide data-informed feedback on sales mix, yields, and waste to refine offerings. Food Safety, Sanitation & Compliance • Enforce DOH/HACCP standards: cooling logs, hot/cold holding, allergen and cross-contact controls, and personal hygiene., • Maintain cleaning schedules for equipment, smallwares, walk-ins, and dry storage; ensure safe chemical/PPE use., • Prepare for inspections; correct violations immediately and train to prevent recurrence. Inventory, COGS & Procurement • Own pastry inventory accuracy, yield tracking, and waste logs; verify receiving quality/temperatures and storage by zone., • Build pars and place/track orders (dairy, dry goods, chocolate, fruit, décor); safeguard portioning and batch sizes to meet COGS targets., • Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. People Leadership & Training • Recruit, onboard, and develop pastry cooks; deliver timely, documented feedback and recognition., • Cross-train the team across stations (lamination, entremets, plated desserts, viennoiserie as applicable)., • Foster a respectful, inclusive, learning-focused culture with strong communication and professionalism. Equipment, Facilities & R&M • Ensure proper use and daily care of mixers, sheeters, proofers, combi/ deck ovens, blast chillers, tempering machines, dehydrators, and small tools., • Perform basic maintenance and calibration (scales, thermometers); tag out unsafe equipment and submit/track work orders. Events, Banquets & Openings (as applicable) • Execute BEOs and tastings to spec, on time and to cost; stage pulls and timelines for large programs., • Support openings/seasonal transitions with hiring, training, prep builds, and stabilization. Requirements: Required Qualifications • 4–6+ years professional pastry/bakery experience with 1–2+ years in a lead or sous role (upscale/fine dining or hotel preferred)., • Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters) and strong plating skills., • Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS., • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain)., • Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand/move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motions., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive compensation with performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings program, • Employee dining and partner discounts, • Professional growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Prepare and oversee pastry displays, buffet showpieces, show p

Casadonna employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the Executive Pastry Chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork oriented position so basic communication and reading skills is a must. Due to the nature of our business, this position is required to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: • Sets up station in time for service according to restaurant guidelines., • Prepares all pastry items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant., • Restocks all items as needed throughout shift and is responsible in taking inventory after service., • Cleans and maintains station in practicing good safety, sanitation, organizational skills., • Has understanding and knowledge to properly use and maintain all equipment in station., • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time., • A thorough and deep understanding of professional pastry including basic techniques and working food knowledge., • Understanding and knowledge of safety, sanitation, and food handling procedures., • Previous pastry cook experience., • Professional communications skills are required., • Ability to take direction., • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • Commitment to quality of service and in food and beverage knowledge., • Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc., • Must be open-minded and show the eagerness to learn and move forward. The requirements for this position include but are not limited to: Required Knowledge, Skills and Abilities: • Proven cooking experience, • A food handler's license, • Sound knowledge of food health and safety regulations, • The ability to stand for extended periods, • The ability to work a fast-paced environment, • Excellent communication and leadership skills, • Exceptional organizational, time management, and problem-solving skills Working Conditions: • This position will spend 100% of the time standing., • Occasional environmental exposures to cold, heat and moisture., • The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly., • Must be able speak, read and understand pastry basic cooking directions.

The Pastry Junior Sous Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. Support the Pastry Chef in the preparation, production, and presentation of all pastry items, inclu

The Pastry Junior Sous Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. Support the Pastry Chef in the preparation, production, and presentation of all pastry items, inclu

The Pastry Junior Sous Chef supports the Pastry Chef in the daily operation of the pastry kitchen, ensuring the highest standards of quality, consistency, and presentation across all pastry offerings. Support the Pastry Chef in the preparation, production, and presentation of all pastry items, inclu

Job DescriptionJob Title: Lead Chef Instuctor Job Type: Full Time Organization: Hospitality Employees Advancement and Training (HEAT), Inc. Location: Miami, FL Salary: USD $70,000 / year Primary Responsibility: Lead culinary classes for the HEAT program Secondary Responsibilities: Depending on your skills, assisting with outreach efforts on HEAT’s behalf Remote/In office: Majority of time at center teaching classes and building relationships with executive chef in various union properties Education: Certified Executive Chef/Sous Chef, and/or B.S. in Culinary Education, Food & Beverage Management, or higher Experience: Not-for-profit or workforce development experience, and/or experience in union hotel kitchens Hospitality Employees Advancement and Training (HEAT), Inc. is a small non-profit organization providing training for quality jobs in South Florida’s vibrant and growing hospitality sector. We are in Historic Overtown, Miami, and work closely with local community leaders, the Community Redevelopment Agency, UNITE HERE Local 355 and major hospitality employers. HEAT is seeking an energetic, effective coordinator who is committed to helping people change their lives and achieve their economic goals. Many of our participants are people of color and/or immigrants from diverse communities. The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting HEAT, Inc. with this posting. Job Description The Lead Chef Instructor's primary responsibilities include: • Providing direct culinary instruction to diverse group of program participants, and many speak Spanish and/or French (Haitian French), the Lead Chef may be asked to conduct lessons bilingually or translate key terms and instructions, • Designing and implementing an evaluation system for program participants in upskilling and job entry culinary classes, • Working closely with Executive Director and Employer partners, modify existing curricula, and build additional formal curricula and lesson plans for culinary and related instruction, • Overseeing and providing support to other culinary instructors, including feedback on instructional approaches and assessments of assignments, • Liaising with employer partner chefs to explain the program and to seek input on new needs, changing food trends that employers are embracing, • Evaluating information to determine compliance with industry standards and will directly observing and evaluating students' work to determine progress, provide feedback, and make suggestions for improvement, • Designing supplementary lesson plans and materials to help participants pass industry recognized food safety credentials and line cook certifications, • Providing direct instruction in food safety and culinary credential classes, • Work closely with the employment team to suggest appropriate levels of placement for graduates, write letters of recommendation for participants, • Provide occasional catering services for gatherings of up to 100 as part of the training work with classes, • Managing inventory and purchasing orders based on HEAT’s approved processes Requirements • Familiarity with and have experience using multiple training methods, • Ability to provide training in a positive manner that centers student experience and learning, • Understanding of, and ability to manage differentiated classes for adult learner, • B.S. in Culinary Arts or related field and culinary teaching experience of at least 3 years in formal classroom/lab settings (please note that this does not include teaching that consists primarily of demonstrations, or teaching on the line), • Experience in creating formal curricula and designing lesson plans, • Work with team on creating original teaching materials, • Excellent verbal and written English communication skills, • ServSafe Manager certified and approved to proctor ServSafe Manager, • Have certifications or equivalent experience (6 months practical) in at least two of the following:, • Vegan and vegetarian cuisine, • Cuisine for people with high blood pressure, diabetes, or other health conditions that disproportionately impacts low wage workers, • Global cuisine (outside Europe): Asian, Southeast Asian, Indian, Latin American, Mexican, • Pastry, • Demonstrated proficiency in Microsoft Office (including Word, PowerPoint, Excel), data management software systems, • Prefer someone who is able to use social media platforms to share information about the program, • Ability to work under pressure, • Willing to work evenings and Saturdays as needed, • Willing to travel to (if needed) at partner sites, • Ability to work under pressure, manage concurrent responsibilities, and prioritize according to dynamic and shifting needs Bonus if you • Are bilingual (English / Spanish), • Have experience in the hospitality industry and/or workforce development, • Have experience working with those who have barriers to employment and/or are English language learners, • Have experience using databases. Additional Requirements • Occasional travel required, • Authorized to work in the United States, • Availability to work evenings and weekends (primarily Saturdays) for events and to assist with registration, • Valid driver’s license required, • This position may be subject to background check Benefits 100% employer paid (health, dental and optical insurance), paid vacation and personal days, 401K

Job Description JOB DESCRIPTION The Pastry Chef de Partie is responsible for preparing and executing pastry and dessert items in accordance with GAIA’s culinary standards. This role supports the Pastry Chef by performing advanced preparation tasks, maintaining consistency in dessert production, and ensuring all pastry items meet quality, hygiene, and presentation requirements. The Pastry Chef de Partie contributes to efficient pastry operations by maintaining organized workstations and supporting smooth kitchen service. RESPONSIBILITIES Essential Functions • Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards., • Execute daily prep tasks including washing, chopping, portioning, and measuring ingredients., • Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately., • Assist with receiving, storing, and rotating deliveries in accordance with company guidelines., • Maintain a clean, organized, and sanitary workstation at all times., • Wear the correct uniform consistently, maintaining a professional and hygienic appearance., • Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives., • Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures., • Conduct and document temperature checks at required intervals (minimum five times per day)., • Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety., • Participate actively in scheduled opening and closing procedures. Additional Responsibilities • Assist in developing new menu items, testing recipes, and ensuring consistency during service., • Support kitchen leadership with inventories and stock-level management., • Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen., • Assist other stations when needed to maintain uninterrupted service flow., • Perform other duties as assigned by management in alignment with business needs and culinary development. PERSONAL COMPETENCIES • Strong culinary passion and commitment to delivering high standards in food preparation and presentation., • Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment., • Excellent teamwork and communication skills with a proactive and respectful attitude., • High attention to detail and strict adherence to safety, sanitation, and quality standards., • Professional demeanor with a willingness to continuously learn and develop skills. EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS • Diploma or certification in Culinary Arts, or equivalent professional experience preferred., • Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality., • Strong understanding of food safety, handling procedures, and kitchen sanitation., • Effective communication skills in English; additional languages are a plus., • Ability to perform all essential functions accurately, efficiently, and safely. PHYSICAL DEMANDS & WORKING CONDITIONS Physical Requirements • Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift)., • Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds., • Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely., • Ability to work in a hot, humid environment and handle temperature fluctuations., • Must be able to communicate clearly and effectively with team members and supervisors. Working Conditions • Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas., • May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery., • Work involves exposure to moderate noise levels typical of a professional kitchen., • Flexible schedule required, including evenings, weekends, and holidays, based on business demands. INTENT AND FUNCTION OF THE JOB DESCRIPTION The Company reserves the right, at any time with or without notice, to alter or change job duties, reassign or transfer responsibilities, or assign additional responsibilities as needed. From time to time, you may be directed to work on special projects or perform other duties as assigned that are necessary or important to the operation of the Company. Read and Accepted By: Chef De Partie (Line Cook) I understand and agree to the Duties and responsibilities as outlined in the Job Description. If at any point I am unable to perform the job description, I will notify Human Resources.

Job DescriptionCompany Description We are looking for Pastry Line Cook III to join the re-opening of the famed Delano Miami Beach. Set to open its doors in early 2026, Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Ennismore, in partnership with Cain International (the owners of Delano Miami Beach as well as partner in the Delano brand), are currently undertaking a significant renovation and redevelopment of the iconic Delano hotel. Job Description JOB OVERVIEW Under the general guidance of the Pastry Chef and Pastry Sous Chef, the Pastry Line Cook 3 is responsible for executing daily pastry production tasks. This position focuses primarily on preparation and production with limited responsibility beyond assigned duties. The role supports the pastry team by following established recipes, standards, and procedures. YOUR KEY RESPONSIBILITIES • Assist with mise en place for daily service, banquets, and special events, • Execute basic pastry components such as creams, doughs, batters, fillings, and garnishes, • Maintain cleanliness and organization of the pastry work station, • Label, store, and rotate products properly following FIFO standards, • Follow all food safety, sanitation, and hygiene regulations, • Use kitchen equipment safely and report any issues to supervisors, • We recognize we are in the hospitality industry and that may require us to provide lateral service., • We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service, • Assist with mise en place for daily service, banquets, and special events, • Execute basic pastry components such as creams, doughs, batters, fillings, and garnishes, • Maintain cleanliness and organization of the pastry work station, • Label, store, and rotate products properly following FIFO standards, • Follow all food safety, sanitation, and hygiene regulations, • Use kitchen equipment safely and report any issues to supervisors, • We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.