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.
Position SummaryThe 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.
Key ResponsibilitiesAssist 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.
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