Pastry Kitchen Leader - Fine Dining

Groot Hospitality; Miami (FL); On-site; USD 55,000 - 90,000; Full time

Job summary

Groot Hospitality is seeking a skilled CDP to join our pastry team. You will support the Pastry Chef(s) and Executive Chef, lead a section of the pastry kitchen, and ensure top quality, presentation, and efficiency in a fast-paced luxury environment.

With 3–7 years in pastry and strong leadership, you will train staff, manage workflows, cost recipes, and uphold the highest standards of food hygiene and integrity. Weekend and holiday shifts are required in our hospitality-driven culture.

Qualifications

• 3–7 years in pastry kitchens, with at least 2 years as Chef de Partie or equivalent in fine dining or luxury hospitality.
• Strong technical pastry and baking skills (classical and modern).
• Ability to manage a team and delegate effectively.
• Knowledge of menu costing and inventory management.
• Excellent time management and organizational skills.

Responsibilities

• Oversee daily preparation and production of pastries, desserts, breads, and baked goods.
• Ensure dishes meet quality, presentation, and timing standards.
• Train pastry team on techniques, recipes, and standards.
• Delegate tasks and manage workflows within your section.
• Assist with scheduling and shift handovers for smooth operations.
• Support costing of recipes and menu planning; help control costs.
• Uphold high standards of hygiene and safety and maintain clean areas.

Skills

Pastry experience

Team leadership

Menu costing

Education

Culinary or pastry school diploma

Job description

Groot Hospitality is seeking a skilled CDP to join our pastry team. You will support the Pastry Chef(s) and Executive Chef, lead a section of the pastry kitchen, and ensure top quality, presentation, and efficiency in a fast-paced luxury environment.

With 3–7 years in pastry and strong leadership, you will train staff, manage workflows, cost recipes, and uphold the highest standards of food hygiene and integrity. Weekend and holiday shifts are required in our hospitality-driven culture.