Pastry Cook II

Four Seasons Hotels and Resorts•Palm Beach, FL

1d•Onsite

About The Position

The Pastry Cook II is responsible for preparing a variety of pastry and dessert items, including cakes, pastries, ice creams, sorbets, chocolates, fruit preparations, and specialty creations. This role supports daily pastry production for resort dining and banquet operations while ensuring consistency in preparation, portioning, quality, and presentation. This position is part of the Culinary team and reports to the Executive Pastry Chef and Executive Chef.

Requirements

High school diploma, culinary school or pastry program education, or equivalent professional experience
Minimum of 2 years of culinary, pastry, or related professional kitchen experience
Intermediate knowledge of pastry preparation and culinary techniques
Strong understanding of recipe execution, portioning, and presentation standards
Proficient knife skills and ability to multitask effectively
Ability to operate and properly maintain commercial kitchen and pastry equipment
Strong attention to detail, consistency, and product quality
Ability to work efficiently in a fast-paced culinary environment
Team-oriented mindset with strong communication skills
Ability to stand and move throughout the shift and perform the physical responsibilities associated with a professional kitchen environment
Ability to obtain required food handling or sanitation certifications

Responsibilities

Prepare pastries, desserts, cakes, ice creams, sorbets, chocolates, fruit preparations, and specialty items according to established recipes and quality standards
Execute pastry production for restaurant service, banquet events, and other resort culinary needs
Complete mise en place and prepare assigned stations for daily service
Produce items in advance according to anticipated business levels while minimizing overproduction and waste
Follow established recipes, portioning, plating, and presentation standards to ensure consistency
Operate, maintain, and properly clean commercial kitchen and pastry equipment
Properly label, date, store, and rotate ingredients and prepared products according to food safety standards
Monitor par levels and communicate product shortages or preparation needs to culinary leadership
Maintain proper storage temperatures and handling procedures for perishable products
Support food cost controls through proper portioning, product utilization, and waste reduction
Assist with preparation of specialty pastry items for upcoming shifts and events
Maintain a clean, organized, safe, and sanitary workstation
Collaborate professionally with Pastry and Culinary team members to ensure efficient production and service