Pastry Cook | Riviera Dining Group
About The Position
Riviera Dining Group is seeking talented, detail-oriented Pastry Cooks to prepare high-quality pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, displays, and special-request items in a fast-paced luxury dining environment. The role requires precision, organization, and a passion for pastry arts while supporting the culinary team in delivering exceptional guest experiences. Pastry Cooks prepare items for restaurant service, catering events, and special functions; follow recipes, yield guides, and departmental standards to maintain consistent quality and presentation; and use pastry equipment, tools, and supplies safely and appropriately. They maintain compliance with state sanitation and health regulations, as well as hotel and brand requirements, and collaborate with the culinary team in an organized, efficient, and professional manner.
Requirements
- At least 1 year of proven experience as a pastry cook in a high-volume establishment.
- Strong knowledge of French pastry techniques.
- High school diploma or equivalent vocational training certificate.
- Proficiency in computer applications such as Excel, Windows, and POS systems.
- Excellent knife skills and attention to detail.
- Strong communication and teamwork skills and the ability to maintain a positive energy level.
- Professional, punctual, thorough, and organized.
- Ability to stand for extended periods and work efficiently in a fast-paced environment.
Nice To Haves
- Culinary school degree or certification.
Responsibilities
- Prepare pastry items, including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays and centerpieces, and special-request items.
- Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation.
- Maintain knowledge of and properly and safely use pastry equipment, tools, and supplies.
- Comply with state sanitation and health regulations and hotel and brand requirements.
- Meet with the Executive Chef to review assignments, anticipated business levels, and changes affecting job performance.
- Inspect the cleanliness and working condition of tools, equipment, and supplies daily.
- Check production schedules and establish priority items for the day.
- Plan and prepare pastry items for restaurant service, catering events, and special functions.
- Work collaboratively with culinary team members while maintaining organization, efficiency, and professional conduct.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
