Pastry Sous Chef

Overview Job Location: Miami, FL 00000 About The Moore: The 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 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: Torno Subito by Massimo Bottura (first floor, all-day dining), The Club at The Moore (second floor, private members-only destination with restaurant, bars, lounges and private dining and event spaces), The Workplace at The Moore (third floor, leasable private offices and desks), and The Hotel at The Moore (fourth floor, 15 hotel suites for member and non-member bookings). The fourth floor also houses The Gallery at The Moore, a 4,500-square-foot private exhibition and event space overlooking Elastika. Redevelopment is led by WoodHouse, a boutique hospitality firm. Responsibilities Supervise and coordinate the daily production of pastries and desserts. Ensure 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 pastry production areas to ensure hygiene and safety compliance. 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 kitchen operations. Communicate effectively with front-of-house staff to address 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 management discretion to meet business needs. Qualifications 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. Benefits We offer a highly competitive salary and benefits package. #J-18808-Ljbffr