Pastry Sous Chef

Pastry Sous Chef

The Grove @ W South Beach | Miami Beach, FL

At W South Beach , culinary experiences are bold, vibrant, and driven by creativity. We are seeking a talented and passionate Pastry Sous Chef to support our pastry operations across our dynamic food and beverage outlets, including The Grove Restaurant , Living Room , and Pool & Beach .

This role is ideal for a creative pastry professional who thrives in a fast-paced, lifestyle-driven environment and is committed to delivering refined desserts, baked goods, and pastry programs that reflect the energy and quality of the W brand.

The Pastry Sous Chef assists in overseeing daily pastry operations, ensuring consistent execution, quality, and presentation across all outlets. Working closely with the Pastry Chef and culinary leadership, this role supports menu development, staff training, and day-to-day production while maintaining the highest standards of food safety, organization, and creativity.

• Assist in leading daily pastry production for restaurants, events, and banquets

• Execute and maintain dessert, bread, and pastry menus with consistency and creativity

• Support menu development, seasonal updates, and special event offerings

• Supervise, train, and mentor pastry team members to uphold quality and efficiency

• Ensure proper preparation, storage, labeling, and rotation of all pastry products

• Maintain cleanliness and organization of pastry work areas and equipment

• Follow all food safety, sanitation, and HACCP guidelines

• Coordinate with culinary leadership and front-of-house teams to support service flow

• Manage prep schedules, production timelines, and inventory control

• Uphold W South Beach standards for quality, presentation, and professionalism

• Previous experience as a Pastry Sous Chef or senior pastry role in a hotel or high-volume restaurant environment preferred

• Strong foundation in pastry techniques, baking, and dessert presentation

• Experience with plated desserts, breads, viennoiserie, and chocolate work preferred

• Ability to lead and motivate a team in a fast-paced kitchen environment

• Strong organizational skills and attention to detail

• Excellent time management and communication skills

• Ability to stand for extended periods and lift up to 50 lbs

• Flexible availability, including early mornings, nights, weekends, and holidays

• Culinary or pastry school training is a plus but not required

• Competitive salary based on experience

• Medical, dental, and vision benefits (based on eligibility)

• Marriott International travel discounts

• Career growth and development opportunities within a global luxury brand

• A collaborative, creative, and supportive culinary culture

If you want, I can:

• Create a short version for job boards

• Adjust the role to be more banquet-focused or restaurant-focused

• Align this with your Executive Pastry Chef vision

• Match it exactly to Marriott internal job posting standards

Just say the word and I’ll refine it.