Pastry Sous Chef

About The MooreThe Moore is a landmark destination in the Miami Design District, comprised of a private members club, hotel and a collection of restaurants, retail, exhibition, event and office space. Housed in the District’s circa-1922 Moore building, the reimagined, nearly 90,000-square-foot space integrates two, four-story structures located at the intersection of NE 40th Street and NE 2nd Avenue, and includes Elastika, the site-specific commission created by the late artist and architect Zaha Hadid for the inaugural Design Miami/ exhibition in 2005.The Moore’s core programming extends throughout the building’s four floors: The first floor is anchored by a public, all-day dining concept, Torno Subito by Massimo Bottura. The second floor will house The Club at The Moore, a private members-only destination inclusive of a restaurant, multiple bars, lounges and private dining and event spaces. Located on the third floor, The Workplace at The Moore offers leasable private offices, dedicated desks and limited communal workplace access. The Hotel at The Moore is located on the building’s fourth floor and offers 15 hotel suites that are available for member and non-member bookings. Additionally, the fourth floor is home to The Gallery at The Moore, a 4,500-square foot private exhibition and event space that overlooks the building’s iconic Elastika atrium.The redevelopment of The Moore is led by boutique hospitality firm and operator, WoodHouse. Founded by entrepreneur Brady Wood, WoodHouse creates, owns and operates experiential concepts, ranging from private clubs, restaurants and hotels to live music and entertainment venues.BenefitsWe offer a highly competitive salary and benefits package.Why work with usThis is a chance to be part of a community that doesn't just follow trends — it sets them. The Moore is a place where your ideas and contributions will be celebrated. By joining us, you'll be stepping into an environment that nurtures personal growth and celebrates individuality.Job Overview:The Pastry Sous Chef at The Moore specializes in pastry and dessert preparation, working under the executive pastry chef. Their primary role is to assist in managing the pastry kitchen, overseeing the production of various desserts and pastries.Responsibilities:Supervise and coordinate the daily production of pastries, and desserts.Ensure that all items are prepared according to established recipes, quality standards, and presentation guidelines.Collaborate with the Chef de Cuisine in creating and updating the dessert menu.Contribute creative ideas for new pastry items and seasonal offerings.Lead and manage the pastry team, providing guidance, training, and support.Delegate tasks and responsibilities to team members, ensuring efficient workflow.Maintain high standards of food quality, consistency, and taste.Conduct regular inspections of all pastry production areas to ensure adherence to hygiene and safety standards.Monitor and manage inventory levels for pastry ingredients.Place orders for supplies and ingredients as needed, while minimizing waste.Assist in controlling costs by managing portion sizes and minimizing ingredient waste.Work with the executive pastry chef to develop cost-effective recipes.Coordinate with other kitchen staff and chefs to ensure smooth overall kitchen operations.Communicate effectively with front-of-house staff to address any specific customer requests or concerns.Provide training and development opportunities for pastry team members.Stay updated on industry trends and share knowledge with the team.This position requires flexibility, and responsibilities may change or expand at the discretion of management to meet business and operational needs.Requirements:Proven experience as a Pastry Sous Chef or similar role.Culinary degree or relevant certification.Strong knowledge of pastry techniques, baking methods, and dessert presentation.Leadership and team management skills.Excellent organizational and communication skills.Ability to work in a fast-paced kitchen environment.Creativity and a passion for pastry arts. #J-18808-Ljbffr