Seasonal PM Garde Manager/Pastry Cook
About The Position
La Colombe d’Or Hotel is seeking a motivated and detail-oriented Seasonal PM Garde Manger / Pastry Cook to join our culinary team. This position is responsible for supporting the cold kitchen, garde manger, and pastry program while maintaining the standards expected of a chef-driven boutique hotel. The ideal candidate has strong attention to detail, solid foundational cooking skills, and takes pride in organization, consistency, and presentation. This is a hands-on position for a cook who enjoys working with both savory and pastry preparations and wants to continue developing their skills in a professional, quality-driven kitchen. This is a seasonal PM position supporting the garde manger and pastry operations at La Colombe d’Or Hotel. We are looking for a cook who understands that even the smallest details matter. From properly prepared mise en place to the final garnish on a plate, consistency, cleanliness, organization, and execution are essential to our kitchen. For a cook interested in developing experience across both savory garde manger and pastry, this position provides an opportunity to work within a chef-driven boutique hotel environment and contribute to restaurant service, special events, and seasonal menus. Please visit our careers page to see more job opportunities.
Requirements
- Previous garde manger, pastry, prep, or line-cook experience preferred
- Basic pastry and baking knowledge preferred
- Strong knife skills and understanding of basic cooking techniques
- Attention to detail and pride in clean, consistent presentation
- Ability to follow recipes and plating specifications accurately
- Organized and capable of maintaining mise en place throughout service
- Strong sense of urgency while maintaining quality
- Dependable, punctual, and professional
- Positive attitude and team-oriented mentality
- Willingness to learn and accept constructive feedback
- Ability to work efficiently in a fast-paced kitchen
- Ability to stand for extended periods and lift up to 50 lbs.
- PM, weekend, and holiday availability as required
Responsibilities
- Set up and maintain the garde manger/cold station for PM service
- Prepare salads, cold appetizers, garnishes, sauces, dressings, and other mise en place
- Execute dishes during service according to recipes, plating standards, and Chef specifications
- Assist with daily pastry and dessert production
- Prepare components such as creams, custards, sauces, cakes, cookies, tarts, ice creams, and other desserts as directed
- Plate and finish desserts during service with attention to detail and consistency
- Complete daily prep lists and communicate production needs to the Chef or Sous Chef
- Follow established recipes, portion standards, and plating guides
- Properly label, date, rotate, and store all products using FIFO
- Maintain proper food temperatures and food-safety standards
- Maintain a clean, organized, and service-ready station
- Monitor product quality and communicate low inventory or prep needs before service
- Minimize waste through proper handling, storage, and cross-utilization of ingredients
- Assist with banquet, event, and special-menu preparation when needed
- Support other kitchen stations and team members as directed
- Complete station breakdown, cleaning, and proper storage at the end of service
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
