PASTRY COOK

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Full Time Manual Labor GAIA MIAMI, Miami Beach, FL, US

The Pastry Chef de Partie is responsible for preparing and executing pastry and dessert items in accordance with GAIA’s culinary standards. This role supports the Pastry Chef by performing advanced preparation tasks, maintaining consistency in dessert production, and ensuring all pastry items meet quality, hygiene, and presentation requirements. The Pastry Chef de Partie contributes to efficient pastry operations by maintaining organized workstations and supporting smooth kitchen service.

• Prepare, cook, and serve food within assigned sections while maintaining GAIA’s quality, taste, and presentation standards.
• Execute daily prep tasks including washing, chopping, portioning, and measuring ingredients.
• Follow all company procedures related to temperature checks, labeling, dating, cleaning schedules, HACCP, and hygiene regulations, ensuring all documentation is completed accurately.
• Assist with receiving, storing, and rotating deliveries in accordance with company guidelines.
• Maintain a clean, organized, and sanitary workstation at all times.
• Wear the correct uniform consistently, maintaining a professional and hygienic appearance.
• Demonstrate understanding of menu planning, stock control, and cost awareness to support Gross Profit (GP%) objectives.
• Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures.
• Conduct and document temperature checks at required intervals (minimum five times per day).
• Promptly report hazards, equipment defects, or malfunctions and take immediate steps to ensure safety.
• Participate actively in scheduled opening and closing procedures.

• Assist in developing new menu items, testing recipes, and ensuring consistency during service.
• Support kitchen leadership with inventories and stock-level management.
• Uphold GAIA’s values of quality, teamwork, and excellence across the kitchen.
• Assist other stations when needed to maintain uninterrupted service flow.
• Perform other duties as assigned by management in alignment with business needs and culinary development.

• Strong culinary passion and commitment to delivering high standards in food preparation and presentation.
• Ability to remain calm, organized, and efficient in a fast-paced, high-pressure environment.
• Excellent teamwork and communication skills with a proactive and respectful attitude.
• High attention to detail and strict adherence to safety, sanitation, and quality standards.
• Professional demeanor with a willingness to continuously learn and develop skills.

• Diploma or certification in Culinary Arts, or equivalent professional experience preferred.
• Minimum of one (1) year of experience in a similar role within fine dining or upscale hospitality.
• Strong understanding of food safety, handling procedures, and kitchen sanitation.
• Effective communication skills in English; additional languages are a plus.
• Ability to perform all essential functions accurately, efficiently, and safely.

• Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift).
• Regularly required to bend, stoop, kneel, reach, push, pull, twist, and lift or carry objects up to 25 pounds.
• Manual dexterity and hand-eye coordination required to operate kitchen tools, knives, and equipment safely.
• Ability to work in a hot, humid environment and handle temperature fluctuations.
• Must be able to communicate clearly and effectively with team members and supervisors.

• Fast-paced, high-volume kitchen environment with exposure to heat, humidity, open flames, and occasional cold storage areas.
• May involve working with cleaning agents, sharp utensils, and heavy kitchen machinery.
• Work involves exposure to moderate noise levels typical of a professional kitchen.
• Flexible schedule required, including evenings, weekends, and holidays, based on business demands.