Pastry Sous Chef: Lead Creative Desserts & Seasonal Menus

Bazaar Miami Beach; Miami Beach (FL); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Bonus opportunities

Health benefits

Retirement plan

Employee dining

Growth opportunities

Job summary

Bazaar Miami Beach is seeking a Pastry Sous Chef to serve as daily operator and second-in-command in the pastry kitchen. You will lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events.

You will oversee inventory, food safety per DOH/HACCP, train pastry cooks, and partner with the Executive

Qualifications

• 4-6+ years professional pastry/bakery experience with 1-2+ years in a lead or sous role (upscale/fine dining or hotel preferred).
• Mastery of core pastry techniques (mixing methods, lamination, custards/mousses, chocolate tempering, icings/glazes, doughs/batters).
• Demonstrated success leading teams, managing production schedules, and controlling inventory/COGS.
• Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Organized, calm under pressure, and an effective communicator; proficient with Google Workspace and KDS/POS basics.

Responsibilities

• Production Leadership & Standards: Build and execute daily/weekly production plans; set pars and assign station tasks to meet covers, banquets, and retail/pastry case needs.
• Service Execution & Plating: Set and run the pastry service station; coordinate with expo on coursing and ticket times; ensure plate presentations meet brand standards.
• Menu Support, R&D & Seasonality: Partner with the Executive Pastry Chef on seasonal features, tastings, and rollouts; provide data-informed feedback on sales mix, yields, and waste.
• Food Safety, Sanitation & Compliance: Enforce DOH/HACCP standards; maintain cleaning schedules; prepare for inspections and train to prevent violations.
• Inventory, COGS & Procurement: Own pastry inventory, yield tracking, and waste logs; build pars, verify temperatures, and manage vendor substitutions.
• People Leadership & Training: Recruit, onboard, and develop pastry cooks; cross-train across stations; foster a respectful, learning-focused culture.
• Equipment, Facilities & Maintenance: Ensure proper use and daily care of equipment; perform basic maintenance and tag unsafe equipment.
• Events, Banquets & Openings: Execute BEOs and tastings; support openings/seasonal transitions with hiring and training.

Skills

Pastry leadership

Team management

HACCP/food safety

Pastry techniques

Job description

Bazaar Miami Beach is seeking a Pastry Sous Chef to serve as daily operator and second-in-command in the pastry kitchen. You will lead production schedules, uphold recipes and presentation standards, coordinate service plating, manage inventory and food safety, and develop pastry cooks—delivering consistent quality, speed, and organization for restaurant service, private dining, and events.

You will oversee inventory, food safety per DOH/HACCP, train pastry cooks, and partner with the Executive