South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort, hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches resulting in extraordinary experiences. The resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an exciting opportunity for an experienced Chef de Partie – Pastry to join our Pier Sixty-Six Resort! You will play a crucial role in the Pastry Kitchen, producing high-quality pastries and desserts while working closely with the Pastry Chef and other culinary team members to deliver exceptional culinary experiences.

• Lead daily production and preparation of a variety of pastries, desserts, breads, and other baked goods, ensuring quality standards are met at all times.
• Assist in creating innovative dessert menus, contributing ideas for seasonal offerings that align with the resort's upscale brand.
• Supervise junior pastry team members, ensuring that they adhere to recipes, quality standards, and operational procedures.
• Monitor food quality, consistency, and presentation, ensuring all dishes meet the luxury standards of the resort.
• Ensure kitchen operations run smoothly by organizing workstations, delegating tasks, and maintaining communication between team members.
• Oversee the proper use and maintenance of pastry equipment such as mixers, ovens, proofers, and pastry tools, ensuring safety and efficiency.
• Collaborate with the Executive Pastry Chef on menu planning, ordering ingredients, and maintaining inventory control.
• Ensure compliance with food safety and hygiene standards, including maintaining accurate records of food production, storage, and temperatures.

Opening Duties

• Organize workstations: Set up and inspect all pastry stations, ensuring all necessary tools and ingredients are in place and ready for production.
• Review production schedules: Coordinate with the Pastry Chef to review the day’s production plan, prioritizing tasks and ensuring all prep work is completed for service.
• Supervise dough and batter preparation: Oversee the preparation of doughs, batters, and pastry components, ensuring junior staff follow proper techniques and recipes.
• Conduct equipment checks: Inspect all pastry kitchen equipment, including ovens, mixers, and refrigeration units, ensuring they are functioning correctly and preheated for production.
• Manage mise en place: Ensure all necessary ingredients, garnishes, and components for pastries and desserts are prepped and organized for efficient production throughout the day.
• Inspect morning deliveries: Verify the quality and quantity of ingredient deliveries, ensuring all stock is properly stored, labeled, and rotated as needed.
• Monitor food safety logs: Ensure that all kitchen logs for food storage and preparation are up to date, complying with safety and sanitation regulations.
• Prepare items for service: Supervise the preparation of pastries and desserts for breakfast service, banquet functions, and the restaurant, ensuring everything is presented and ready to meet guest expectations.

Additional Duties & Responsibilities:

• Ability to stand, walk, or work on your feet for extended periods.
• Must be able to lift and move objects up to 25 pounds without assistance.
• Ensure adherence to health, safety, and sanitation guidelines in the pastry kitchen.
• Perform additional duties in other areas of the Kitchen as required by management.

• High school diploma or equivalent; formal culinary training or certification in pastry arts is preferred.
• Proven experience as a Chef de Partie – Pastry or similar role, preferably in a luxury hotel or fine-dining restaurant.
• Strong knowledge of pastry techniques, including baking, laminating doughs, working with chocolate, sugar work, and plated dessert presentation.
• Leadership experience with the ability to guide and mentor junior staff members in a fast-paced, high-pressure kitchen environment.
• Fluency in English, both verbal and non-verbal.
• Ability to follow detailed recipes and adapt to changing needs in the kitchen.

As a valued member of the CoralTree team, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality-managed properties.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort