Pastry Sous Chef

About the role

The Pastry Sous Chef will lead the Pastry Department at The Westin Grand Cayman Seven Mile Beach Resort & Spa, overseeing daily operations, staff supervision, and the creation of high‑quality pastry and dessert items for restaurant outlets, banquets and special events.

Key responsibilities

• Select, train, supervise and evaluate pastry staff, ensuring proper execution of recipes, presentation and safety standards.
• Prepare creative, high‑quality pastries, desserts and baked goods daily while staying current with pastry trends.
• Manage production flow, adjust in real time to meet cost, quality and timing controls, and schedule staff to control payroll.
• Oversee special orders, buffet presentations, promotional menus and collaborate with other F&B departments.

Required profile

• Minimum 5‑6 years experience as a Pastry Sous Chef in a luxury resort kitchen with high‑volume operations.
• Specialized pastry qualification, culinary degree or diploma.
• Fluent English communication skills (spoken and written).
• Physical ability to stand long periods and lift up to 50 lb in a fast‑paced kitchen.

Required skills

• Proficiency with Microsoft Office and budgeting/analysis tools.
• SERVSafe (or equivalent food safety) certification.

What we offer

• Robust wage package with a salary range of CI$53,000‑65,000 per year.
• Excellent benefit plans, generous bonuses, travel perks and professional development opportunities.