PM Pastry Cook 2

Shopping Center Management d b a Turnberry Associates•Delray Beach, FL

42d•Onsite

About The Position

We are seeking a creative and detail-oriented PM Pastry Cook to join our culinary team at The Seagate. This role is ideal for someone with a passion for pastry arts and a commitment to delivering high-quality, beautifully crafted desserts. The Pastry Cook will be responsible for preparing a variety of pastries, desserts, and baked goods with consistency and precision. Working under the direction of the Executive Resort Pastry Chef, this position plays a key role in maintaining the high standards of presentation, flavor, and quality our guests expect.

Requirements

Minimum of two years’ experience as a Pastry Cook or Assistant in a fine dining establishment (3-4 star) is preferred.
Culinary degree with a focus on pastry arts preferred.
Expertise in pastry techniques, creativity in dessert design, strong organizational skills, and attention to detail.
Extensive knowledge of pastry ingredients, techniques, and food safety practices.
High school or equivalent education required.
Most work tasks are performed indoors. Temperature generally is moderate and controlled by the building environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for a minimum 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability in limited space and to reach other areas of the building in a timely basis.
Ability to physically handle knives, pots, or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 30 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 150 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires manual dexterity to use and operate all necessary equipment.

Nice To Haves

Culinary degree with a focus on pastry arts preferred.
Minimum of two years’ experience as a Pastry Cook or Assistant in a fine dining establishment (3-4 star) is preferred.

Responsibilities

Work with the Executive Resort Pastry Chef to create and execute a dessert and team menu that is in line with the standards set forth.
Visually inspect appearance of all food for proper color combination and overall presentation to maintain appeal.
Ensure proper storage of all pastry items in refrigerators and freezers to ensure freshness and cost control.
Prepare a variety of high-quality pastries, cakes, and desserts with artistic presentation.
Collaborate with the pastry team to create seasonal and specialty dessert menus aligned with the resort’s brand.
Maintain consistent product quality and excellence in all pastry offerings.
Ensure adherence to food safety and sanitation standards, maintaining a clean workspace.
Demonstrate expertise in all pastry areas, including product knowledge and proper handling techniques.
Operate all kitchen equipment with proficiency, including slicers, mixers, grinders, and food processors.
Work effectively in both team and independent settings, handling high-volume, high-pressure environments.
Maintain strong communication skills, both verbal and written, in the primary workplace language.
Apply basic mathematical and computational skills for recipe execution, portioning, and inventory management.
Properly rotate food products in order to keep spoilage and waste to a minimum.
Ensure that all equipment in work area is properly cleaned.
Additional duties may be assigned at the manager’s discretion.