Seasonal PM Garde Manager/Pastry Cook

La Colombe d'Or Hotel and Tonight & Tomorrow Restaurant; Houston (TX); On-site; USD 40,000 - 60,000; Part time

Job summary

La Colombe d’Or Hotel in Houston seeks a motivated Seasonal PM Garde Manger / Pastry Cook to join our culinary team. This hands-on role supports the cold kitchen, garde manger, and pastry program with chef-driven standards.

This seasonal position involves setting up the garde manger station, prepping salads and desserts, plating with consistency, and assisting with banquets and events. The ideal candidate has strong knife skills, attention to detail, and a team-first attitude.

Qualifications

• Experience in garde manger or pastry preferred.
• Strong knife skills and basic cooking techniques.
• Attention to detail and pride in clean, consistent presentation.

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.
• Assist with daily pastry and dessert production.

Skills

Garde Manger

Pastry

Knife Skills

Plating & Presentation

Mise en Place

Job description

La Colombe d’Or Hotel is seeking a motivated anddetail-oriented Seasonal PM Garde Manger / Pastry Cook to join ourculinary team.

This position is responsible for supporting the coldkitchen, garde manger, and pastry program while maintaining the standardsexpected of a chef-driven boutique hotel. The ideal candidate has strongattention to detail, solid foundational cooking skills, and takes pride inorganization, consistency, and presentation.

This is a hands-on position for a cook who enjoys workingwith both savory and pastry preparations and wants to continue developing theirskills in a professional, quality-driven kitchen.

Responsibilities

• Set upand maintain the garde manger/cold station for PM service
• Preparesalads, cold appetizers, garnishes, sauces, dressings, and other mise enplace
• Executedishes during service according to recipes, plating standards, and Chefspecifications
• Assistwith daily pastry and dessert production
• Preparecomponents such as creams, custards, sauces, cakes, cookies, tarts, icecreams, and other desserts as directed
• Plateand finish desserts during service with attention to detail andconsistency
• Completedaily prep lists and communicate production needs to the Chef or Sous Chef
• Followestablished recipes, portion standards, and plating guides
• Properlylabel, date, rotate, and store all products using FIFO
• Maintainproper food temperatures and food-safety standards
• Maintaina clean, organized, and service-ready station
• Monitorproduct quality and communicate low inventory or prep needs before service
• Minimizewaste through proper handling, storage, and cross-utilizationofingredients
• Assistwith banquet, event, and special-menu preparation when needed
• Supportother kitchen stations and team members as directed
• Completestation breakdown, cleaning, and proper storage at the end of service

What We’re Looking For

• Previousgarde manger, pastry, prep, or line-cook experience preferred
• Basicpastry and baking knowledge preferred
• Strongknife skills and understanding of basic cooking techniques
• Attentionto detail and pride in clean, consistent presentation
• Abilityto follow recipes and plating specifications accurately
• Organizedand capable of maintaining mise en place throughout service
• Strongsense of urgency while maintaining quality
• Dependable,punctual, and professional
• Positiveattitude and team-oriented mentality
• Willingnessto learn and accept constructive feedback
• Abilityto work efficiently in a fast-paced kitchen
• Abilityto 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 gardemanger and pastry operations at La Colombe d’Or Hotel.

We are looking for a cook who understands that even thesmallest details matter. From properly prepared mise en place to the finalgarnish on a plate, consistency, cleanliness, organization, and executionare essential to our kitchen.

For a cook interested in developing experienceacross both savory garde manger and pastry, this position provides anopportunity to work within a chef-driven boutique hotel environment andcontribute to restaurant service, special events, and seasonal menus.