Pastry Sous Chef

Working at Queen Miami Beach is an opportunity to be part of a team dedicated to making people happy. We create environments that provoke the senses and provide an engaging escape from the everyday. Join us at Queen Miami Beach and be part of something extraordinary. Position Pastry Sous Chef Location Miami Beach, FL Job Id 255 # of Openings 1 Company Background Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market. Position Summary Hands‑on pastry production & service – 35% Chocolatier‑confiseur production – 20% Team supervision, training & leadership – 20% Menu development, standards & quality control – 15% Inventory, ordering & cost control – 10% Key Responsibilities Execute mise en place for tasting menus, event menus and à la carte desserts, ensuring every component is scaled, labeled and organized for seamless fine‑dining service. Prepare intricate elements (entremets, tuiles, micro‑garnishes, gel inserts, quenelles) with exact weights and techniques to achieve repeatable results. Plate desserts to Michelin‑level standards, following detailed plating diagrams and photos. Coordinate dessert firing with the chef de cuisine and front‑of‑house team to synchronize courses. Adapt pacing and portioning of desserts during service based on real‑time guest flow and VIP requests. Verify flavor balance, temperature contrast and textural interplay on each dessert before sending. Accommodate dietary and allergen requests with elegant alternatives that match the restaurant’s style. Maintain an impeccably clean and organized section during service. Conduct end‑of‑service checks on remaining mise en place, documenting par levels, quality and required adjustments. Temper couverture chocolate using appropriate methods to achieve perfect shine, snap and texture for all chocolate work. Produce refined molded bonbons and pralines with precise shell thickness, clean edges and balanced fillings. Create decorative chocolate elements for plated desserts, petit fours and showpieces. Develop and produce seasonal chocolate collections and mignardises for coffee service, tasting menus and VIP amenities. Balance flavors in chocolates and confections to create complex, contemporary profiles aligned with the restaurant concept. Standardize recipes and processes for all chocolate and confiserie items. Design and execute elegant packaging for chocolates and confections used for VIPs, events and collaborations. Train and supervise junior pastry staff in safe handling of hot sugar and chocolate, correct tempering and finishing techniques. Coordinate production schedules for chocolates and confiserie in line with service demands, events and lead times. Lead the pastry brigade during mise en place and service, assigning tasks and sections to chefs de partie, demi chefs, commis and interns. Brief the team before service on menus, specials, allergen notes and VIP requirements. Demonstrate advanced pastry and chocolatier techniques on the bench, setting the technical and aesthetic standard for the team. Coach junior chefs through complex preparations and plating, improving speed, accuracy and finesse. Enforce kitchen discipline, punctuality, grooming and professional behavior in line with the restaurant’s fine dining standards. Support the Executive Pastry Chef in onboarding new team members, explaining expectations, workflow and station responsibilities. Collaborate with the Executive Pastry Chef and Head Chef to conceptualize new desserts, chocolate elements and petit fours aligned with the restaurant’s identity. Translate finalized creations into detailed, standardized recipes with precise weights, methods, cooking/setting times and plating diagrams. Create and maintain visual plating guides and SOPs for each dessert, mignardise and amenity. Support basic cost analysis for new desserts and chocolate items, checking that portion sizes and ingredients align with target food‑cost percentages. Integrate inventory controls: monitor daily usage and par levels for chocolate, dairy, fruit, dry goods, molds and packaging to anticipate ordering needs. Prepare or validate requisitions and orders for specialty ingredients, ensuring quantities match menu demands and upcoming events. Track production yields for key items and adjust batch sizes to minimize overproduction and spoilage. Ensure correct storage conditions for chocolate and confections to maintain quality and extend shelf life. Skills and Expertise Required Advanced pastry techniques and fine‑dining plating skills with strong aesthetic sense, precision and speed. Service organization, time management, flavor and texture understanding, attention to detail and consistency. Communication, coordination, hygiene and food safety discipline. Leadership and people management: training, coaching, performance monitoring, conflict resolution and promoting a calm, collaborative atmosphere. Advanced chocolate tempering, sugar confectionery techniques, recipe standardization, product stability, and packaging. Basic inventory management, FIFO, cost analysis, and procurement. Proficiency in hospitality management systems such as Toast, Craftable, Paycor and Birchstreet. Fluency in French, Spanish and English is preferred for leading a bilingual team. Qualifications Formal diploma or certificate in pastry arts from an accredited culinary school or equivalent professional apprenticeship. Formal diploma or certificate in Chocolatier‑Confiseur. 4+ years of progressive pastry experience in high‑end or fine dining environments, including at least 1–2 years in a chef de partie or junior sous role. Proven experience in Michelin‑style, tasting‑menu, or luxury hotel/restaurant pastry operations. Experience with stock rotation, par levels, ordering and basic food‑cost awareness specific to pastry and chocolate. Strong knowledge of HACCP, food safety and hygiene standards for high‑risk pastry items (cream, egg‑based products, chocolate, sugar work). Company Core Values Trust Respect Integrity Intelligence Fun Excellence EQUAL EMPLOYMENT OPPORTUNITY Mr. Hospitality Group LLC, 1111 SW 1 Ave LLC d/b/a Marion/ Lafayette and 550 Washington LLC provide equal employment opportunities to qualified individuals with disabilities, which includes providing reasonable accommodation as required by law. If you need reasonable accommodation, please notify management. #J-18808-Ljbffr