Apprentice Pastry Cook

Hillsboro Club, an exclusive oceanfront private residence club in South Florida, is seeking an experienced Seasonal Pastry Cook to support daily kitchen operations. The ideal candidate will warmly greet members, assist with merchandise selection, and provide exceptional customer service while upholding club safety standards. We are looking for a candidate with several years of hospitality or private club experience, and the passion for contributing to the success of our luxury property.

The Club operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

The Pastry Cook is a seasonal, hourly position offering a competitive wage of $18.00 per hour. In addition to competitive pay, eligible employees have access to health insurance and opportunities for advancement within the company.

Education and/or Experience

•High School diploma or GED.

• Successful completion of a two-year course at culinary school.

• A minimum of two years of experience in kitchen preparation and cooking.

Job Knowledge, Core Competencies and Expectations

• Knowledge of basic culinary fundamentals.

• Ability to prepare cold food items required for club’s menus.

• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the á la carte and banquet departments.

Job Tasks/Duties

• Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.

• Prepares appetizers, hors d’oeuvres, centerpieces and relishes in an attractive manner.

• Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club’s standard recipes.

• Requisitions food supplies necessary to produce the items on the menu.

• Adheres to state and local health and safety regulations.

• Maintains the highest sanitary standards.

• Notifies Sous Chef in advance of expected shortages.

• Maintains security and safety in work area.

• Ensures that work area and equipment are clean and sanitary.

• Covers, dates and neatly stores reusable leftover products.

• Attends staff meetings.

• Assists with other duties as instructed by the Executive Chef.

Licenses and Special Requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch, and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.