Line Cook-Pastry

Mirbeau Inn & Spa•Rhinebeck, NY

About The Position

Willow at Mirbeau Inn & Spa Rhinebeck is seeking a versatile Line Cook with savory cooking skills and hands-on baking and pastry experience. The role contributes to daily kitchen operations and a thoughtful menu designed to complement wellness and elevated guest experiences. The cook prepares fresh, seasonal dishes and baked goods while upholding Mirbeau’s standards for quality, presentation, food safety, and hospitality. This is a fast-paced, scratch-cooking environment. The position supports breakfast, lunch, dinner, and special events, and requires strong technique, composure under pressure, attention to detail, and effective collaboration with the culinary team. The stated pay rate is $22.00–$25.00 per hour.

Requirements

High school diploma or equivalent.
Understanding of classical cooking techniques and professional kitchen operations.
Knowledge of baking techniques, dough preparation, pastry production, and dessert presentation.
Ability to read and follow standardized recipes accurately and maintain consistent quality.
Familiarity with professional kitchen equipment, tools, and preparation methods.
Strong organizational skills and ability to manage multiple priorities in a fast-paced kitchen.
Excellent time management and attention to detail.
Knowledge of food safety and sanitation standards.
Strong communication skills and ability to work efficiently with minimal supervision.
Commitment to quality, consistency, and refined presentation.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.
Ability to work safely around ovens, hot surfaces, and commercial kitchen equipment.
Ability to perform repetitive preparation tasks in a fast-paced culinary environment.
Flexible and reliable availability to work nights, weekends, and holidays.

Nice To Haves

At least 2 years of professional cooking experience.
Hands-on bakery and/or pastry experience.
Culinary or baking/pastry education.

Responsibilities

Prepare, cook, and present menu items according to Mirbeau recipes, specifications, and presentation standards, ensuring quality, consistency, and timely execution.
Carry out daily food preparation and service for breakfast, lunch, dinner, and special events as assigned.
Collaborate with culinary leadership and team members to support efficient kitchen operations and high standards of food quality and service.
Prepare breads, pastries, muffins, cookies, cakes, and other specialty baked goods according to recipes and specifications.
Prepare and assist with desserts and pastry items for restaurant service, banquets, and special events.
Use proper mixing, proofing, baking, cooling, and finishing techniques to achieve consistent appearance, flavor, texture, and presentation.
Assist with developing and preparing seasonal bakery and pastry offerings.
Communicate with Food & Beverage leadership and team members about menu changes, updates, shortages, preparation needs, and service issues.
Contribute ideas and solutions that improve kitchen productivity and food quality.
Attend scheduled meetings and perform additional duties as assigned by culinary leadership.
Maintain cleanliness, organization, and sanitation in all work areas.
Handle, label, store, and rotate food properly to preserve freshness and prevent spoilage, waste, and food safety hazards.
Monitor ingredient quality and freshness and ensure products meet Mirbeau standards.
Follow food safety guidelines, kitchen procedures, and proper hygiene practices.
Operate kitchen and bakery equipment safely and care for equipment, tools, and appliances.