Chocolate Pastry Lead Line Cook

TB ISLE RESORT LP•Aventura, FL

11d•Onsite

About The Position

The Chocolate Pastry Cook I produces high-quality chocolate and pastry products for the property’s outlets, events, and special functions. The position focuses primarily on chocolate preparation and production while supporting the broader pastry department as needed. Work follows approved recipes, quality and presentation standards, production schedules, food-preparation checklists, and applicable food-safety procedures. The schedule consists of three contract-assignment days and two pastry-department support days each workweek, subject to operational requirements.

Requirements

Demonstrated chocolate-production experience, including tempering, molding, dipping, enrobing, decorating, and preparing fillings.
Ability to produce consistent chocolates, confections, garnishes, plated-dessert components, and related pastry items.
Professional demeanor appropriate for a luxury environment.
Ability to manage multiple priorities in a fast-paced, changing environment.
Food Safety certification as required.
Ability to maintain composure, sound judgment, and attention to detail under pressure.
Ability to anticipate, prevent, identify, and resolve production and workplace problems.
Availability to work the assigned split schedule of three contract days and two department-support days, including weekends and holidays when required.
Ability to communicate effectively in English.
Working knowledge of chocolate handling, tempering methods, pastry production, ingredient functionality, and product storage.
Knowledge of proper chemical handling, cleaning techniques, and safe use of kitchen equipment and machinery.
Ability to follow recipes, production lists, and verbal or written instructions accurately.
Ability to work independently and collaboratively across contract and department assignments.
Ability to work flexible schedules, including holidays and weekends.
Strong organization, time-management, and multitasking skills.
Physical agility and ability to move safely and efficiently in confined kitchen spaces.
Ability to stand, walk, reach, bend, and perform repetitive hand movements throughout the shift.
Ability to push, pull, and lift up to 50 pounds.
Ability to stand or walk for extended periods.
Ability to multitask and respond to direction under pressure.

Nice To Haves

High school diploma or equivalent.
Professional experience in chocolate, pastry, confectionery, a luxury hotel, or a related culinary environment.
Culinary, pastry, baking, or chocolate certification or degree.
An additional language.

Responsibilities

Approach interactions with guests and employees in a friendly, professional, and service-oriented manner.
Produce molded chocolates, truffles, bonbons, chocolate décor, bars, dipped products, fillings, ganaches, glazes, and plated-dessert components.
Temper, mold, dip, enrobe, pipe, cut, finish, and store chocolate products using appropriate methods and equipment.
Monitor chocolate temperatures, humidity, crystallization, texture, shine, and storage conditions to maintain consistent quality.
Weigh, measure, and mix ingredients accurately according to approved recipes and production specifications.
Prepare assigned pastry products, including cakes, desserts, pies, doughs, cookies, creams, icings, frostings, and glazes.
Decorate and finish products to established presentation standards using piping bags, molds, cutters, hand tools, and other approved equipment.
Prepare ingredients by portioning, chopping, melting, cooling, labeling, dating, and storing them correctly before and after use.
Follow occupational health and safety regulations, food-safety requirements, sanitation standards, and allergen-control procedures.
Prevent cross-contamination and maintain critical control temperatures and safe food-storage practices.
Keep chocolate equipment, refrigerators, workstations, tools, and kitchen areas clean, organized, and safe.
Maintain appropriate production levels to meet demand while minimizing leftovers, spoilage, and waste.
Inspect and test products for taste, texture, temperature, appearance, and proper preparation.
Use measurement charts and accurately convert recipes when required.
Coordinate with the Pastry Chef or team leader about production priorities, special products, event needs, shortages, and upcoming functions.
Complete contract-assignment duties for three scheduled days and support general pastry-department operations for two scheduled days each workweek, subject to operational requirements.
Stay current with chocolate, confectionery, pastry, and presentation trends.
Supply basic tools of the trade, including a chef’s knife, paring knife, and peeler, unless otherwise directed.
Perform other reasonable duties assigned by the manager or supervisor.