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SG
Sandestin Golf and Beach Resort
Assistant Pastry Chef
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What they do
A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
$41,838 / year median in Florida
+8% projected growth
Job Description
Assistant Pastry ChefPosition SummarySandestin Golf & Beach Resort is seeking a talented and motivated Assistant Pastry Chef to support our Executive Pastry Chef in producing exceptional desserts, pastries, breads, and specialty baked goods for our luxury resort. This position plays a vital role in supporting a high-volume banquet and catering operation, multiple restaurant outlets, weddings, special events, and seasonal holiday productions while maintaining the highest standards of quality, presentation, consistency, and food safety.
The ideal candidate is passionate about pastry arts, thrives in a fast-paced environment, and enjoys creating memorable culinary experiences for guests while mentoring pastry team members and maintaining an organized, efficient kitchen.
Essential ResponsibilitiesAssist the Executive Pastry Chef in the daily operation of the pastry kitchen.
Prepare and produce a wide variety of pastries, cakes, desserts, breads, cookies, chocolates, plated desserts, and specialty confections.
Support high-volume banquet production for weddings, conferences, holiday events, and resort functions while maintaining exceptional quality and consistency.
Assist with daily production for resort restaurants, lounges, coffee outlets, room service, and special events.
Decorate cakes and specialty desserts using professional pastry techniques.
Follow standardized recipes while maintaining consistency in flavor, appearance, and portion control.
Assist with menu development, seasonal dessert offerings, and specialty promotions.
Ensure production schedules are met for multiple outlets and banquet functions.
Maintain proper inventory levels and communicate product needs to the Executive Pastry Chef.
Properly rotate products using FIFO methods and minimize food waste.
Train, coach, and support pastry cooks and culinary team members.
Ensure all food is prepared in accordance with health department regulations, HACCP guidelines, and company standards.
Maintain a clean, organized, and sanitary pastry kitchen.
Assist with receiving, inspecting, and properly storing food deliveries.
Monitor quality, freshness, and presentation of all pastry products.
Step into a leadership role in the absence of the Executive Pastry Chef.
Qualifications3+ years of pastry experience in a hotel, resort, banquet, or upscale restaurant environment.
Previous experience supporting high-volume banquet production preferred.
Culinary or Pastry degree preferred but not required.
Knowledge of artisan breads, laminated doughs, chocolates, sugar work, plated desserts, and cake decorating techniques.
Strong organizational and time-management skills.
Ability to work independently while collaborating with the culinary team.
Excellent attention to detail and creativity.
Ability to multitask and meet production deadlines in a fast-paced environment.
Flexible schedule, including early mornings, evenings, weekends, and holidays.
Physical RequirementsAbility to stand and walk for extended periods during scheduled shifts.
Frequently lift and carry up to 50 pounds.
Ability to push and pull racks, carts, and kitchen equipment.
Frequently bend, kneel, reach, twist, and perform repetitive motions.
Ability to safely operate commercial bakery and pastry equipment.
Comfortable working in hot, cold, humid, and fast-paced kitchen environments.
Manual dexterity required for decorating, piping, and detailed pastry work.
EOE M/D/F/V
The ideal candidate is passionate about pastry arts, thrives in a fast-paced environment, and enjoys creating memorable culinary experiences for guests while mentoring pastry team members and maintaining an organized, efficient kitchen.
Essential ResponsibilitiesAssist the Executive Pastry Chef in the daily operation of the pastry kitchen.
Prepare and produce a wide variety of pastries, cakes, desserts, breads, cookies, chocolates, plated desserts, and specialty confections.
Support high-volume banquet production for weddings, conferences, holiday events, and resort functions while maintaining exceptional quality and consistency.
Assist with daily production for resort restaurants, lounges, coffee outlets, room service, and special events.
Decorate cakes and specialty desserts using professional pastry techniques.
Follow standardized recipes while maintaining consistency in flavor, appearance, and portion control.
Assist with menu development, seasonal dessert offerings, and specialty promotions.
Ensure production schedules are met for multiple outlets and banquet functions.
Maintain proper inventory levels and communicate product needs to the Executive Pastry Chef.
Properly rotate products using FIFO methods and minimize food waste.
Train, coach, and support pastry cooks and culinary team members.
Ensure all food is prepared in accordance with health department regulations, HACCP guidelines, and company standards.
Maintain a clean, organized, and sanitary pastry kitchen.
Assist with receiving, inspecting, and properly storing food deliveries.
Monitor quality, freshness, and presentation of all pastry products.
Step into a leadership role in the absence of the Executive Pastry Chef.
Qualifications3+ years of pastry experience in a hotel, resort, banquet, or upscale restaurant environment.
Previous experience supporting high-volume banquet production preferred.
Culinary or Pastry degree preferred but not required.
Knowledge of artisan breads, laminated doughs, chocolates, sugar work, plated desserts, and cake decorating techniques.
Strong organizational and time-management skills.
Ability to work independently while collaborating with the culinary team.
Excellent attention to detail and creativity.
Ability to multitask and meet production deadlines in a fast-paced environment.
Flexible schedule, including early mornings, evenings, weekends, and holidays.
Physical RequirementsAbility to stand and walk for extended periods during scheduled shifts.
Frequently lift and carry up to 50 pounds.
Ability to push and pull racks, carts, and kitchen equipment.
Frequently bend, kneel, reach, twist, and perform repetitive motions.
Ability to safely operate commercial bakery and pastry equipment.
Comfortable working in hot, cold, humid, and fast-paced kitchen environments.
Manual dexterity required for decorating, piping, and detailed pastry work.
EOE M/D/F/V