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Pastry Sous Chef

The Gasparilla Inn -
Boca Grande, FL

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Job Details

Full-time

Qualifications

Kitchen health and safety standards
Food service health code compliance
Fine dining experience
Team leadership
Safety regulations
Production safety compliance
High school diploma or GED
Supervising experience
Food safety sanitizing procedures
Hospitality industry experience
Managing kitchen staff
Baked goods production
Decorating baked goods
Food preparation equipment operation

Full Job Description

Job Purpose:

We are seeking a passionate and highly skilled Pastry Sous Chef to join our team. As Pastry Sous Chef, you will be an integral part of our pastry team, responsible for assisting in the creation and execution of exquisite pastries, desserts, and baked goods for all food outlets at The Gasparilla Inn & Club. You will work closely with the Executive Pastry Chef, supervising the daily operations of the pastry kitchen while ensuring the highest quality standards.

The Gasparilla Inn & Club, located on the picturesque island of Boca Grande in Southwest Florida, has been a premier destination for luxury and relaxation for over 100 years. Our renowned culinary program offers elevated dining experiences, combining fresh local ingredients with innovative techniques. We pride ourselves on providing exceptional service to our members, guests, and visitors.

Reports to: Executive Chef, Executive Pastry Chef, Executive Sous Chef, Chef De Cuisine, Sous Chef, and Jr. Sous Chef

Job Duties:

Adheres to the Gasparilla Inn and Club’s 4 Steps to Memorable Service.
Exhibit’s the Gasparilla Inn’s Core Values.
Assist the Executive Pastry Chef in creating and innovating a variety of desserts, pastries, breads, and other baked goods for our guests.
Supervise and mentor the pastry team, ensuring efficient operation, quality control, and adherence to recipes and standards.
Manage production and inventory of ingredients to ensure consistency, proper storage, and minimal waste.
Oversee the preparation and presentation of pastry items for all dining venues, including the resort's main dining room, special events, and private functions.
Ensure the pastry kitchen operates in compliance with health and safety regulations, maintaining a clean and organized workspace.
Assist with menu planning and development for special events, holidays, and seasonal offerings.
Train, develop, and motivate pastry team members, providing continuous feedback and guidance to improve skills and performance.
Ensure that all products meet the highest standards of taste, presentation, and quality.
Assist with ordering and maintaining inventory for pastry-related supplies, ingredients, and equipment.
Collaborate with other kitchen teams to ensure smooth service and optimal timing of dishes.
Monitor and maintain pastry kitchen equipment, ensuring that it is in good working order.
All other duties as assigned.

Working Conditions and Assignments:

This position is both an administrative and active position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events on tours, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs.

Qualifications and Requirements:

Required:

High school diploma or equivalent; culinary degree or certification from a recognized program preferred.
Minimum of 3 years of experience as a Pastry Sous or Jr. Sous Chef in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs.
At least 2-3 years of experience in a leadership role.
Strong knowledge of pastry techniques, including baking, decorating, and plating.
Familiarity with kitchen equipment relevant to pastry preparation and service.
Ability to prioritize tasks effectively and work under pressure in a dynamic environment.
Excellent communication skills, both verbal and written.
Exceptional organizational, time management and problem-solving skills.
Commitment to food safety standards and sanitation practices.
Flexibility to work various shifts, including weekends, holidays, and extended hours pending business levels.
Physical ability to stand for extended periods, lift up to 50 pounds, and perform tasks requiring repetitive motion.
Must be ServSafe certified or ale to be certified
Must be willing and able to pass a background and drug screening
A passion for creativity and innovation in pastry making, with a desire to stay current on industry trends.

Preferred:

Minimum of one year of experience as a Pastry Cook in high-volume, esteemed fine dining establishments, preferably in hotels, resorts, or private clubs
Preferred experience at a luxury hotel and/or club

Quick Apply

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