Pastry Cook

Casadonna; Miami, Northern (FL, KY); Hybrid; USD 25,000 - 42,000; Full time

Job summary

Casadonna is seeking a Pastry Cook to lead daily pastry preparation in their station or pastry department, ensuring mise-en-place before service and strict quality control under the Executive Pastry Chef. The role requires dependable teamwork, adherence to safety standards, and consistency in pastry technique.

This position requires weekend and holiday work due to business demands, with opportunities to contribute to a fast-paced, multicultural hospitality team dedicated to guest experience and

Qualifications

• Proven cooking experience.
• A food handler’s license.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work a fast-paced environment.
• Excellent communication and leadership skills.
• Exceptional organizational, time management, and problem-solving skills.

Responsibilities

• Sets up station in time for service according to restaurant guidelines.
• Prepares all pastry items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
• Restocks all items as needed throughout shift and is responsible in taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time.
• A thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous pastry cook experience.
• Professional communications skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc.
• Must be open-minded and show the eagerness to learn and move forward.

Skills

Cooking

Food safety

Team leadership

Time management

Communication

Job description

Description

Casadonna employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the Executive Pastry Chef and the restaurant. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork oriented position so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and Responsibilities:

• Sets up station in time for service according to restaurant guidelines.
• Prepares all pastry items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
• Restocks all items as needed throughout shift and is responsible in taking inventory after service.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time.
• A thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous pastry cook experience.
• Professional communications skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated, and organized.
• Commitment to quality of service and in food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours and uniform standards, etc.
• Must be open-minded and show the eagerness to learn and move forward.

Requirements

The requirements for this position include but are not limited to:

Required Knowledge, Skills and Abilities

• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work a fast-paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem-solving skills

Working Conditions

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand pastry basic cooking directions.