Assistant Pastry Cook | Part-Time | Palm Beach County Convention Center

Responsibilities

• Assist with the preparation of pastries, desserts, breads, and other baked goods according to recipes, event menus, and production schedules.
• Assist with the preparation, assembly, plating, and presentation of desserts for banquets, buffets, concessions, and à la carte service.
• Measure, mix, portion, and prepare ingredients accurately according to recipes and established production standards.
• Assist with preparing cakes, pastries, pies, cookies, tarts, breads, and other baked goods.
• Assist with preparing pastry components such as pastry cream, crème anglaise, ganache, curds, mousses, and other fillings and sauces.
• Assist with assembling multi-component desserts and specialty items according to established recipes and presentation standards.
• Operate commercial kitchen equipment, including convection and deck ovens, mixers, refrigerators, and other pastry equipment, as trained.
• Follow proper food handling, sanitation, labeling, storage, and temperature-control procedures.
• Maintain a clean, organized, and properly stocked pastry station and storage areas throughout the shift.
• Absorb and communicate inventory needs to culinary leadership.
• Assist with preparing seasonal, themed, and special event desserts as directed.
• Maintain consistency in portioning, quality, flavor, and presentation.
• Interact professionally with guests when assigned to buffet lines, live preparation stations, or other guest-facing culinary areas.
• Communicate clearly, respectfully, and professionally with employees, coworkers, volunteers, management, and guests to promote a positive and cooperative work environment.
• Seek opportunities to develop culinary and pastry skills by learning from Pastry Cooks, Lead Cooks, Sous Chefs, Executive Chefs, and other experienced culinary team members.
• Wash culinary and service dishes, utensils, and equipment as needed.
• Clean and maintain tables, walls, floors, equipment, and surrounding kitchen areas.
• Stock food and supplies and ensure all items are properly labeled with accurate dates.
• Follow all venue, company, food safety, sanitation, and workplace safety standards.
• Assists in cooking and prep work for other areas within the culinary department in the absence of dessert and pastry production needs.

Qualifications

• Previous pastry experience in a high-volume kitchen, hotel, or catering environment preferred.
• Culinary degree or pastry certification preferred or currently working toward a related degree, but this is not required.
• Must obtain and maintain a Food Handlers Card from ServeSafe.
• Possesses intermediate culinary understanding of plating techniques and standards.
• Previous experience assisting with the design and plating of desserts for banquets, buffets, and à la carte service is preferred.
• Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
• Knowledge of food safety and sanitation regulations.
• Ability to work effectively in a team-oriented, fast-paced, event-driven environment.
• Strong communication skills to interact with employees, management, and guests in a professional and respectful manner.
• Ability to lift and move heavy objects, such as boxes and equipment.
• Possesses a strong understanding of the Temperature Danger Zone and cooking temperatures of different meats and produce items to ensure Food Safety Standards.

Pay

$20.00 - $21.00 per hour.

Schedule

Event-based schedules according to business needs.