Lead Pastry Chef — High-Volume Desserts & Menu Creation

Elior; Miami (FL); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Tuition Reimbursement

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick

Holiday Pay

Job summary

Elior North America is seeking an experienced pastry chef to join our Constellation Catering team at the Florida Commissary in Miami, FL. You will lead a fast-paced kitchen, develop desserts, and ensure high-quality presentation for events and daily service.

The ideal candidate has at least three years of pastry experience in high-volume settings, a Baking and Pastry degree or equivalent supervisory experience, and strong attention to detail.

Qualifications

• At least three years’ pastry experience in a quality, high-volume establishment with emphasis on scratch cooking.
• Degree in Baking and Pastry or at least 5 years supervising a pastry department.
• Working knowledge of proper culinary methods, techniques, and standards.
• Excellent attention to detail and ability to perform multiple tasks in a fast-paced environment.
• Customer service experience is required.
• Ability to travel to on-site special events within South Miami or Southeast Florida areas.

Responsibilities

• Manage a team of pastry cooks
• Menu Development and Design
• Creative food presentation
• Plan, purchase and execute pastries
• Maintaining kitchen
• Ensuring food is stored properly
• Following safe food handling policies, procedures and recipes

Skills

Pastry experience

Team leadership

Menu development

Attention to detail

Education

Degree in Baking and Pastry

pastry department supervision (5+ years)

Job description

Elior North America is seeking an experienced pastry chef to join our Constellation Catering team at the Florida Commissary in Miami, FL. You will lead a fast-paced kitchen, develop desserts, and ensure high-quality presentation for events and daily service.

The ideal candidate has at least three years of pastry experience in high-volume settings, a Baking and Pastry degree or equivalent supervisory experience, and strong attention to detail.