Lead Pastry Cook

Tavistock Restaurant Collection; Fort Lauderdale (FL); On-site; USD 30,000 - 45,000; Full time

Job summary

Tavistock Restaurant Collection seeks a Pastry Cook for their Timpano location in Fort Lauderdale. The ideal candidate will be responsible for preparing and delivering high-quality breads and desserts, ensuring guest satisfaction through creativity and attention to detail. Join a well-established restaurant known for its commitment to culinary excellence and a people-focused workplace.

Benefits

401(k)

Dental insurance

Employee discount

Health insurance

Health savings account

Paid time off

Professional development assistance

Referral program

Retirement plan

Vision insurance

Qualifications

• At least two years prior baking/pastry experience.
• Creativity and passion for the culinary arts.
• Willingness to learn and dedication to technique.

Responsibilities

• Prepare and execute pastries according to recipe instructions.
• Maintain a clean and organized workstation.
• Assist Chef/Manager with daily operations.

Skills

Adaptability

Attention to Detail

Communication

Confidence

Customer Focus

Initiative

Problem Solving

Teamwork

Job description

Description

Timpano

Timpano is part of Tavistock Restaurant Collection which represents one of many concepts throughout the nation and provides unique growth opportunities with an ever-expanding organization. We offer our employees competitive pay, professional development, and a people-focused culture.

Timpano Las Olas has been a Fort Lauderdale staple since its debut in 1999. The newly reimagined Timpano offers a bold approach to contemporary dining for guests who want to be surrounded by sophistication with a modern menu inspired by culinary heritage. Rich emeralds, gold tones, and splashes of color fill the space with a subtle hint of a speakeasy vibe.

POSITION OVERVIEW:

The Pastry Cook is responsible for delivering and preparing fantastic bread and dessert items in a timely manner ensuring great guest satisfaction.

ESSENTIAL FUNCTIONS

Essential Functions Statement(s)

• The Pastry Cook will prepare and execute pastries using recipe instructions, proper portioning methods, pastry techniques and standards to fulfill our guest's orders.
• The pastry cook will respond to the Chef/Manager on duty.
• The Pastry Cook will maintain a clean and organized workstation while preparing desserts for our guests.
• Frequent walking, kneeling, bending, and reaching.
• Able to bend at the waist and lift items up to 50 lbs. to waist level.
• Must be able to lift, move and carry up to 80 pounds frequently.
• Able to remain standing and active for a 6-8-hour shift.
• Able to safely use cleaning agents.

POSITION QUALIFICATIONS

Competency Statement(s)

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Communication – Listens to others and communicates in an effective manner
• Confidence – A matured and justified self-belief in one’s ability to do the job, and the conveyance of that behalf
• Customer Focus – Builds and maintains customer satisfaction with the services offered by TRC; provides excellent customer service to both guests and team members
• Initiative – Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
• Problem Solving – Resolves difficult or complicated challenges
• Teamwork – Promotes cooperation and commitment within a team to achieve goals and deliverables

Benefits:

401(k), Dental insurance, Employee discount, Health insurance, Health savings account, Paid time off, Professional development assistance, Referral program, Retirement plan, Vision insurance

Requirements

Qualified candidates will possess at least two years prior baking/pastry experience with creativity and passion for the culinary arts. Applicants should demonstrate a willingness to learn and dedication to food, technique, and hospitality.