Pastry Cook at Riviera Dining Group Inc

Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Apr, 26

Salary

0.0

Posted On

25 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication, Teamwork Oriented, Maintains A Good Energy Level, Thorough And Organized, Professional, Punctual, Pastry Skills, Knife Skills

Industry

Food and Beverage Services

Description

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items. JOB DESCRIPTION RESPONSIBILITIES: * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely * Maintain and strictly abide by state sanitation/health regulations and hotel requirements * Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. * Inspect the cleanliness and working conditions of all tools, equipment and supplies * Check production schedule and par * Establish priority items for the day * Prepare all menu items following recipes and yield guides, according to departmental standards. SKILLS AND QUALIFICATIONS * Ability to stand on your feet for several hours * High School diploma or equivalent vocational training certificate * Certification of culinary training or apprenticeship preferred. * Demonstrates adequate pastry skills and operations * Be able to plan and prepare for restaurant, catering, and special events Skills * Communication * Teamwork Oriented * Maintains a Good Energy Level * Thorough and Organized * Professional * Punctual REQUIREMENTS/QUALIFICATIONS: * 1 year Proven experience working as a Pastry cook in a high-volume establishment. * Good knowledge of French pastry techniques * College degree/Culinary school degree preferred, but not necessary.  * Must have computer knowledge (Excel, Windows, POS, etc.)  * Great Communication Skills * Excellent knife skills. 

Responsibilities

The Pastry Cook is responsible for preparing quality pastry items including breakfast items, desserts, and special request items. They must maintain equipment, adhere to sanitation regulations, and prepare menu items according to departmental standards.