Pastry Sous Chef – Queen Miami Beach

COMPANY BACKGROUND
Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. Hospitality has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S market.

Position Summary
Hands-on pastry production & service – 35%
Execute mise en place for tasting menus, Event menu and à la carte desserts, ensuring every component is scaled, labeled, and organized for seamless fine dining service.
Prepare intricate elements (e.g., multiple-texture entremets, delicate tuiles, micro garnishes, gel inserts, quenelles) with exact weights and techniques to achieve repeatable results.
Plate desserts to Michelin-level standards, following detailed plating diagrams and photos, with exact placement, height, and negative space on the plate.
Coordinate dessert firing with the chef de cuisine and front-of-house team to synchronize courses, tasting menu progressions, and chef’s table experiences.​
Adapt pacing and portioning of desserts during service based on real-time guest flow, tasting menu durations, and VIP or chef’s counter requests.
Verify flavor balance, temperature contrast, and textural interplay (crunch, creaminess, acidity, sweetness, bitterness) on each dessert before sending.​
Accommodate dietary and allergen requests (gluten-free, dairy-free, nut-free, vegan) with elegant alternatives that match the restaurant’s style and standard
Maintain an impeccably clean and organized section during service, ensuring tools, molds, and specialty equipment are in perfect working order and correctly set up for each service.
Conduct end-of-service checks on remaining mise en place, documenting par levels, quality, and required adjustments for the following shift to support consistent

Chocolatier-confiseur production – 20%
Temper couverture chocolate using appropriate methods (tabling, seeding, or machine) to achieve perfect shine, snap, and texture for all chocolate work.
Produce refined molded bonbons and pralines with precise shell thickness, clean edges, and balanced ganache, praline, or layered fillings.
Create decorative chocolate elements (e.g., shards, curls, cigarettes, textures, sprays, velvets) for plated desserts, petit fours, and showpieces in line with the restaurant’s visual style.

Team supervision, training & leadership – 20%
Lead the pastry brigade during mise en place and service, assigning tasks and sections to chefs de partie, demi chefs, commis, and interns.
Brief the team before service on menus, specials, changes to desserts, allergen notes, and VIP or chef’s table requirements.
Demonstrate advanced pastry and chocolatier techniques on the bench, setting the technical and aesthetic standard for the team to follow.
Coach junior chefs through complex preparations and plating, giving clear, constructive feedback to improve speed, accuracy, and finesse.
Monitor individual performance and organization on each workstation, intervening early to correct issues with timing, hygiene, or consistency.
Enforce kitchen discipline, punctuality, grooming, and professional behavior in line with the restaurant’s fine dining standards.
Participate in or lead daily debriefs after service, reviewing what went well and what needs improvement in preparation, timing, or teamwork.
Identify training needs and propose focused development plans (e.g., chocolate work, entremets, service organization) for team members.
Ensure that all team members follow HACCP, safety, and hygiene protocols, correcting non-compliance and reinforcing best practices.
Coordinate with the main kitchen and front-of-house leadership to align staffing, rota, and service support for special events and menu changes.
Recognize and encourage talent and strong performance, helping to build a motivated team proud of delivering Michelin-level pastry work.

Key Accountabilities
Exact Tasks
Indicators of Effectiveness
Quantifiable Results
KPI
Lead pastry brigade during mise en place and service
Allocate sections and tasks to CDPs, demi chefs, commis, and interns; oversee workflow to ensure every station is set, organized, and running smoothly.
- 100% of stations fully set before service start on scheduled shifts. - Fewer than 2 service disruptions per month linked to pastry section organization.
Conduct pre-service briefings
Share menu changes, specials, allergens, VIPs, and service focus points with the pastry team and relevant FOH or kitchen leaders.

EQUAL EMPLOYMENT OPPORTUNITY
Mr. Hospitality Group LLC, 1111 SW 1 Ave LLC d/b/a Marion/ Lafayette and 550 Washington LLC provide equal employment opportunities to qualified individuals with disabilities, which includes providing reasonable accommodation as required by law. If you need reasonable accommodation, please notify management.

Pay: From $60,000.00 per year

Work Location: In person