Seasonal Pastry Cook (Winter 2026-27)

ABOUT THE EMPLOYER:
Carriage House is a private members' club in Palm Beach, defined by the highest standards of quality, service and design. Inspired by the iconic clubs of London's St. James's and Mayfair, the Club blends European tradition with the sophisticated, playful spirit of Palm Beach — known for its exceptional food and beverage, intimate dining spaces, and immersive member programming. Membership is by invitation only, carefully curated to reflect the Club's character and values.

JOB SUMMARY:
The Pastry Cook, under the direction of the Pastry Chef, will possess a strong passion for the art of baking and contribute to delivering outstanding culinary experiences to the ownership, members and guests. Ideally, the candidate has experience in luxury venues, private member clubs or high-end hotels. All duties are to be performed in accordance with department and club policies, practices, and procedures.

ESSENTIAL JOB FUNCTIONS:

• Operate the pastry section of the kitchen, working together with the culinary team.
• Monitor ingredients supplies and equipment.
• Bake pastry items according to pre-established recipes.
• Decorate pastries in a consistent style.
• Properly label and store ingredients.
• Follow company standard in plating and decorating pastries.
• Ensure the bakery section of the kitchen adheres to health and safety regulations.
• Exhibits and maintains a professional demeanor to reflect a positive image of the Club.
• Able to work and have knowledge of all stations and positions in culinary department.
• Verifies quality and consistency of food to ensure that standards are met resulting in a high level of member satisfaction.
• Ensures that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Maintains impeccable personal hygiene as well as high work and safety standards in the workplace.
• Punctuality and a good attendance record are expected.
• Perform any other duties and/or tasks assigned by management.

ESSENTIAL COMPETENCIES:

• Plan the menu of desserts and pastry to complement savory items.
• Ensure the bakery section of the kitchen adheres to health and safety regulations.
• Exhibits and maintains a professional demeanor to reflect a positive image of the Club.
• Able to work and have knowledge of all stations and positions in culinary department.
• Verifies quality and consistency of food to ensure that standards are met resulting in a high level of member satisfaction.
• Ensures that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Attends and participates in mandatory department-related meetings.
• The ability to stand for long periods of time.
• Maintains impeccable personal hygiene as well as high work and safety standards in the workplace.
• Punctuality and a good attendance record are expected.
• Perform any other duties and/or tasks assigned by management.

ESSENTIAL REQUIREMENTS

• Must have computer skills, including use of Microsoft Office programs.
• Must have knowledge of commonly used practices and procedures within a kitchen/bakery setting as well as knowledge of kitchen/pastry equipment.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must be a detail-oriented individual and possess time management skills.
• Able to lift/move up to 50 lbs required.
• Able to work under hot and stressful conditions.
• Proven experience working as a pastry cook in a fast-paced kitchen environment.
• Good knowledge of pastry arts and ingredients
• The ability to stand for long periods of time.

EDUCATION AND EXPERIENCE

• Must possess Pastry School Degree or Diploma.
• Completion of a culinary school/ Pastry program or apprenticeship preferred.
• Demonstrated knowledge of current restaurant industry trends.
• Required experience in the hospitality industry (hotel, restaurant, or private clubs).

NOTE:
Wages are based on hourly rate + gratuity