Pastry Cook

FAENA Miami Beach; Miami Beach (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a vibrant culture at a leading hospitality destination where your culinary skills can shine! In this dynamic role, you'll be responsible for planning, preparing, and delivering exceptional pastry items that delight our sophisticated guests. Your attention to detail and commitment to cleanliness will ensure that our standards are met, while your ability to work collaboratively with the team will enhance the overall dining experience. This is a unique opportunity to be part of a creative and passionate culinary team that thrives on excellence and innovation. If you're ready to make a significant impact in a fast-paced environment, this is the perfect place for you to grow your career.

Qualifications

• High School diploma required; culinary training preferred.
• Must communicate effectively in English; other languages a plus.

Responsibilities

• Prepare and provide quality service in pastry production.
• Maintain cleanliness and organization of work areas.
• Communicate with Sous Chef regarding daily needs and shortages.

Skills

Attention to detail

Speed and accuracy

Teamwork

Problem-solving

Communication skills

Education

High School diploma

Formal culinary training

Tools

Culinary equipment

Job description

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of Pastry production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by state sanitation/health regulations and resort requirements.
• Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening and closing duties.
• Start prep work and production of items needed for the day.
• Check Point of Sale printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all plates following recipes and yield guides.
• Inform Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
• Inform Cook 1 of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Transport empty, dirty pots and pans to the pot wash station.
• Review status of work and follow-up actions required with Cook 1 before leaving.

REQUIREMENTS

• High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others;
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.