PM Garde Manger/Pstry Cook

LA COLOMBE DOR HOTEL & RESTAURANT; Houston (TX); On-site; USD 34,000 - 52,000; Part time

Job summary

La Colombe d’Or Hotel in Houston is seeking a seasonal PM Garde Manger / Pastry Cook to support the garde manger, cold kitchen, and pastry program. This hands-on role values organization, consistency, and presentation in a chef-driven boutique hotel environment.

The position offers experience across savory garde manger and pastry while contributing to nightly service, special events, and seasonal menus. Ideal candidates have solid foundational cooking skills, strong knife work, and the ability

Qualifications

• 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.

Skills

Garde Manger experience

Pastry experience

Prep and line cook

Knife skills

Mise en place

Recipe following

Presentation

Team player

Fast-paced kitchen

Reliability

Availability weekends/holidays

Job description

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.

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

What We’re Looking For

• 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

About the Position

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.