Pastry Cook ll

Overview

South Florida’s beacon of hospitality, Pier Sixty‑Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier‑Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32‑acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining.

Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty‑Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state‑of‑the‑art facilities, a first‑class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well‑being.

Pier Sixty‑Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well‑rounded and seasoned Pastry
Cook II to join our Pier Sixty‑Six Resort team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.

• Foster and maintain positive working relationships with the pastry team, collaborating to achieve common objectives.
• Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Handle and resolve guest complaints effectively to ensure complete guest satisfaction
• Maintain comprehensive knowledge of and comply with all departmental policies, service procedures, and standards.
• Understand and follow correct maintenance procedures for equipment. Use equipment only for its intended purpose.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain and strictly abide by State sanitation, Health regulations, and Hotel requirements.
• Complete opening duties:
• Set up workstation with the required tools, equipment, and supplies.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies
• Review production schedule and inventory levels.
• Determine priority items for the day
• Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom to the designated areas
• Begin preparation of items needed for the day
• Inform the Chef on duty of any shortages before they occurli>
• Minimize waste and maintain controls to attain forecasted food costs.
• Inform the Pastry Shop of any excess items that can be utilized in daily specials or other areas.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards to make clean‑up a more efficient process.
• Breakdown workstation and complete closing duties:
• Return all food items to the proper storage areas.
• Rotate all returned products.
• Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach‑ins/walk‑ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review the status of work and follow‑up actions required with the Pastry Chef before leaving.

• Must be able to stand, sit, or walk for extended periods
• Assist with inventory as scheduled
• Follow the maintenance program and cleaning schedule
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stopping. Must be…