Pastry Cook | RDG Venues
About The Position
We are seeking talented and 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. This role requires precision, organization, and a passion for pastry arts, while supporting the culinary team in delivering exceptional guest experiences. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE Prepare pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately Ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements Meet with the Executive Chef to review assignments,anticipatedbusiness levels, and any changes affecting job performance Inspect cleanliness and working conditions of all tools, equipment, and supplies daily Check production schedules andestablishpriority items for the day Plan and prepare pastry items for restaurant service, catering events, and special functions Work collaboratively with culinary team members whilemaintainingorganization, efficiency, and professional conduct This is not anexhaustedlist of job responsibilities.
Requirements
- 1+ year of proven experience as a pastry cook in a high-volume establishment
- Strong knowledge of French pastry techniques
- Culinary school degree or certification preferred, but notrequired
- High school diploma or equivalent vocational training certificaterequired
- Proficient in computer applications such as Excel, Windows, and POS systems
- Excellent knife skills and attention to detail
- Strong communicationand teamwork skills with the ability tomaintaina 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 preferred, but notrequired
Responsibilities
- Prepare pastry items including breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special-request items
- Follow recipes, yield guides, and departmental standards to ensure consistent quality and presentation
- Maintain complete knowledge and proper use of all pastry equipment, tools, and supplies, using them safely and appropriately
- Ensure strict compliance with state sanitation and health regulations, as well as hotel and brand requirements
- Meet with the Executive Chef to review assignments,anticipatedbusiness levels, and any changes affecting job performance
- Inspect cleanliness and working conditions of all tools, equipment, and supplies daily
- Check production schedules andestablishpriority items for the day
- Plan and prepare pastry items for restaurant service, catering events, and special functions
- Work collaboratively with culinary team members whilemaintainingorganization, 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
Number of Employees
11-50 employees
