Pastry Chef en Sandestin Golf and Beach Resort

Banquet Pastry Chef

Sandestin Golf & Beach Resort – Miramar Beach, FL

Overview

Sandestin® Golf and Beach Resort, Northwest Florida’s premier resort destination, is seeking a skilled and creative Banquet Pastry Chef to join our culinary team. This position is responsible for creating high-quality desserts, pastries, and baked goods for banquets, weddings, and large-scale resort events. The Banquet Pastry Chef plays a key role in maintaining the resort’s reputation for excellence by delivering visually stunning and delicious pastry presentations that enhance our guests’ experiences.

Responsibilities

1. Plan, prepare, and produce pastries, desserts, breads, and specialty items for all banquet and catering functions.
2. Design dessert menus and displays in coordination with the Executive Chef and Banquet Chef.
3. Ensure consistent product quality, portion control, and presentation standards.
4. Oversee day-to-day pastry operations for banquets, including production, organization of ingredients and plating.
5. Monitor banquet event orders (BEOs) to forecast pastry production and ensure timely execution.
6. Train, mentor, and supervise pastry cooks or assistants, ensuring adherence to resort standards.
7. Maintain proper sanitation, cleanliness, and organization of the pastry kitchen, following all food safety guidelines.
8. Control inventory, manage ordering of pastry supplies, and monitor cost efficiency.
9. Collaborate with banquet and event managers to customize dessert offerings for special events.
10. Ensure compliance with health, safety, and resort policies at all times.

Qualifications

1. Minimum 3 years of pastry experience in a banquet, resort, or high-volume culinary environment.
2. Formal pastry training or certification from a culinary school preferred.
3. Strong knowledge of pastry techniques, chocolate work, sugar artistry, and plated desserts.
4. Ability to design creative and appealing dessert menus tailored to banquet needs.
5. Excellent organizational and time management skills in a high-volume setting.
6. Leadership experience with the ability to train and supervise pastry staff.
7. Flexibility to work a varied schedule, including nights, weekends, and holidays based on event demands.

Physical Requirements

1. Ability to stand and walk for extended periods (up to 10 hours).
2. Frequent bending, stooping, reaching, pushing, and pulling required.
3. Must be able to lift, carry, and transport up to 50 pounds regularly (ingredients, trays, equipment).
4. Ability to work in hot, humid, and fast-paced kitchen environments.
5. Manual dexterity required to handle pastry tools, piping bags, knives, and other equipment with precision.
6. Extended use of hands and arms for whisking, rolling, decorating, and plating desserts.
7. Ability to climb stairs or ladders when accessing storage areas or event spaces, if required.
8. Must have clear vision at close range for detailed decorating and finishing work.
9. Stamina to meet the physical demands of large-scale banquet production under tight deadlines.
10. Ability to safely operate and move kitchen equipment (mixers, ovens, racks, carts).

EOE M/D/F/V