Groot Hospitality
Overview
Pastry Sous Chef role at Groot Hospitality (Papi Steak, Miami). We seek team members who demonstrate a passion for hospitality and guest service in a fast-paced environment. Groot Hospitality offers meaningful career opportunities that balance professional development with work/life harmony, creating a rewarding path in hospitality. Responsibilities
Oversee, direct, and perform the daily execution of all assigned kitchen food production and service for desserts, while establishing and maintaining standards of operation in areas of food quality, timelines, cleanliness, profitability, and staff supervision. Participate with the Executive Chef and Corporate Pastry Chef in developing and researching new recipes for special events. Assist the Executive Pastry Director and Director of Culinary with day-to-day supervision of pastry team members, including delegating workload and projects, hiring recommendations, coaching, and disciplinary action as needed. Inspect all bakery items upon completion to ensure they are prepared correctly and attractively. Collaborate with venue leadership to reduce operating costs without compromising pastry quality or service. Maintain a safe, hazard-free operation; report accidents and complete accident reports as required. Perform other job-related duties as requested. Requirements
Minimum 2 years’ experience in a high-volume kitchen. Previous experience as a pastry cook, sous chef, or relevant role. Strong knowledge of dessert and pastry techniques. Ability to prepare mise en place for daily service and applicable closing duties. Ability to work quickly and accurately. Available to work during business hours, including weekends and evenings. Flexibility to take on various shifts. Additional duties as needed. Working Conditions
100% of the time standing. Occasional exposure to cold, heat, and moisture. Ability to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able to read and understand pastry-related cooking directions. Additional Information
This job description describes the general nature and level of work performed. It is not an exhaustive list of responsibilities, duties, and skills. Groot Hospitality reserves the right to amend, modify, revise, or supplement the components of the job description at any time and without prior notice. Continued employment remains on an at-will basis.
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Pastry Sous Chef role at Groot Hospitality (Papi Steak, Miami). We seek team members who demonstrate a passion for hospitality and guest service in a fast-paced environment. Groot Hospitality offers meaningful career opportunities that balance professional development with work/life harmony, creating a rewarding path in hospitality. Responsibilities
Oversee, direct, and perform the daily execution of all assigned kitchen food production and service for desserts, while establishing and maintaining standards of operation in areas of food quality, timelines, cleanliness, profitability, and staff supervision. Participate with the Executive Chef and Corporate Pastry Chef in developing and researching new recipes for special events. Assist the Executive Pastry Director and Director of Culinary with day-to-day supervision of pastry team members, including delegating workload and projects, hiring recommendations, coaching, and disciplinary action as needed. Inspect all bakery items upon completion to ensure they are prepared correctly and attractively. Collaborate with venue leadership to reduce operating costs without compromising pastry quality or service. Maintain a safe, hazard-free operation; report accidents and complete accident reports as required. Perform other job-related duties as requested. Requirements
Minimum 2 years’ experience in a high-volume kitchen. Previous experience as a pastry cook, sous chef, or relevant role. Strong knowledge of dessert and pastry techniques. Ability to prepare mise en place for daily service and applicable closing duties. Ability to work quickly and accurately. Available to work during business hours, including weekends and evenings. Flexibility to take on various shifts. Additional duties as needed. Working Conditions
100% of the time standing. Occasional exposure to cold, heat, and moisture. Ability to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able to read and understand pastry-related cooking directions. Additional Information
This job description describes the general nature and level of work performed. It is not an exhaustive list of responsibilities, duties, and skills. Groot Hospitality reserves the right to amend, modify, revise, or supplement the components of the job description at any time and without prior notice. Continued employment remains on an at-will basis.
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