Pastry Sous Chef — French Riviera Creations & Expo Lead

Schulte Restaurant Group; Miami Beach (FL); Sur place; USD 67 000 - 81 000; Plein temps

Avantages offerts par ce poste

Health coverage

Paid time off

401(k) plan + company match

Staff meals

Discounts across restaurant group

Résumé du poste

Schulte Hospitality Group is seeking a dynamic Pastry Sous Chef for our French Riviera concept. You will support the Executive Pastry Chef, lead the pastry team in their absence, and ensure desserts, breads, and sweet bites meet our refined standards.

You will run expo, collaborate with culinary and front-of-house teams, and help open/close the kitchen. A strong emphasis on leadership, pastry technique, and consistent plating will drive excellence in our pastry program.

Qualifications

• 3+ years of professional pastry experience
• 1+ year in a leadership role in a pastry kitchen
• Strong knowledge of classic French pastry techniques and plating styles
• Ability to run expo and coordinate with teams
• Experience opening/closing kitchen and using operational checklists
• Knowledge of inventory management and proper storage
• Commitment to food safety and sanitation standards

Responsabilités

• Assist the Executive Pastry Chef in daily production and menu development.
• Prepare and plate pastries, breads, and desserts with precision and artistry.
• Open or close the kitchen on assigned shifts and ensure readiness for service.
• Run expo during service and coordinate with culinary and FOH teams.
• Train and mentor pastry cooks and prep staff; promote teamwork.
• Maintain inventory, order supplies, and manage ingredients rotation.

Connaissances

3+ years pastry experience

Leadership in kitchen

French pastry techniques

Expo management

Open/close kitchen operations

Inventory control

Sanitation standards

Description du poste

Schulte Hospitality Group is seeking a dynamic Pastry Sous Chef for our French Riviera concept. You will support the Executive Pastry Chef, lead the pastry team in their absence, and ensure desserts, breads, and sweet bites meet our refined standards.

You will run expo, collaborate with culinary and front-of-house teams, and help open/close the kitchen. A strong emphasis on leadership, pastry technique, and consistent plating will drive excellence in our pastry program.