Pastry Line Cook II

AccorHotel•Miami Beach, FL

2d•Onsite

About The Position

Under the general guidance of the Pastry Chef and Pastry Sous Chef, the Pastry Line Cook II is responsible for supporting the daily operations of the pastry kitchen, executing high-quality desserts and baked goods with precision and consistency. This role plays a key part in delivering exceptional culinary experience, maintaining the highest standards of presentation, taste, and hygiene in line with Delano’s elevated hospitality standards.

Requirements

2+ years of experience in a pastry or baking role, preferably in a luxury hotel or high-volume restaurant
Ability to work efficiently in a fast-paced environment while maintaining attention to detail
Flexible schedule, including weekends and holidays
Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
Maintain positive and productive working relationships with other team members and departments
Ability to work independently and to partner with others to promote an environment of teamwork
Must be able to stand or walk a minimum eight-hour shift
Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary
Must have excellent communication skills and be able to read, write, speak and understand English
Must be able to work inside and outside at all times of the year as needed, based upon business volumes

Nice To Haves

Formal culinary or pastry training preferred
Strong understanding of pastry techniques, baking fundamentals, and dessert plating

Responsibilities

Prepare and execute a variety of pastries, desserts, and baked goods according to established recipes and standards
Assist in daily mise en place and ensure readiness for service
Maintain consistency in quality, portioning, and presentation across all pastry offerings
Support senior pastry team members in production and service execution
Ensure proper storage, labeling, and rotation of ingredients in compliance with food safety standards
Maintain cleanliness and organization of the pastry kitchen at all times
Follow all health, safety, and sanitation guidelines (HACCP standards)
Assist with inventory management and notify leadership of shortages or discrepancies
Contribute to a positive and collaborative kitchen
Perform various related tasks as needed in the spirit of providing exceptional guest service