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.

QUALIFICATIONS

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

PHYSICAL REQUIREMENTS

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

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