Pastry Cook I

The Seagate Hotel, Golf & Beach Club, Autograph Collection; Miami, Fort Lauderdale (FL, FL); On-site; USD 42,000 - 52,000; Full time

Job summary

The Seagate Hotel, Golf & Beach Club, Autograph Collection seeks a creative Pastry Cook to join our culinary team. You will prepare pastries, desserts, and baked goods with precision under the Pastry Chef's direction.

The position emphasizes high standards of presentation, flavor, and quality, with opportunities to design seasonal desserts and train junior staff in a fast-paced environment.

Qualifications

• Minimum of two years’ pastry cook or assistant experience in fine dining.
• Culinary degree with pastry focus preferred.
• Expertise in pastry techniques and dessert design with attention to detail.
• Extensive knowledge of pastry ingredients, techniques, and food safety.

Responsibilities

• Prepare a variety of pastries, desserts, and baked goods with consistency.
• Design and prepare high‑quality pastries with artistic presentation.
• Assist in inventory, ordering ingredients, and controlling costs.
• Maintain sanitation, safety standards, and clean workstation.
• Train and manage junior staff; work in high‑volume kitchen.
• Collaborate on seasonal dessert menus aligned with brand.

Skills

Pastry techniques

Dessert design

Organizational skills

Attention to detail

Food safety practices

Education

Culinary degree (pastry arts)

Job description

We are seeking a creative and detail-oriented 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 Chef, this position plays a key role in maintaining the high standards of presentation, flavor, and quality our guests expect.

What You Do

• Work with the Executive Chef to create and execute a dessert and team menu that is in line with the standards set forth.
• Visually inspect appearance of all cold 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.
• Design and prepare a variety of high-quality pastries, cakes, and desserts with artistic presentation.
• Collaborate with the culinary team to create seasonal and specialty dessert menus aligned with the resort’s brand.
• Maintain consistent product quality and excellence in all pastry offerings.
• Assist in inventory management, ordering ingredients, and controlling costs to stay within budget.
• 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.
• Stay updated on innovative ingredients and vendors to enhance the dessert menu.
• Operate all kitchen equipment with proficiency, including slicers, mixers, grinders, and food processors.
• Manage and train a team to uphold high standards, as outlined in training manuals and culinary guidelines.
• 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.
• Possess basic computer skills to assist in operational tasks.
• 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.

What You Bring To The Table

• 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, mirrors, or other display 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 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers and printers.

Job Title: Pastry Cook

Department: Culinary

Location: Seagate

Direct Manager: Pastry Chef

Dotted Line Reporting Manager: N/A

FLSA Status: Non-Exempt

Travel Requirements: N/A

Physical Requirements: Ability to work in a variety of conditions, including extended periods of standing or walking, inclement weather, and lifting up to 50 lbs.