Claudie-Upscale dining- Pastry Cook

Industry:

Company: Riviera Dining Group

RDG OVERVIEW:

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 Cook is responsible for preparing a variety of high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, and special requests. This role supports the creation of exceptional French pastry offerings and ensures adherence to quality and presentation standards.

JOB DESCRIPTION

RESPONSABILITIS

• Operate and maintain pastry equipment and tools safely and correctly, following manufacturer instructions.
• Adhere to state sanitation and health regulations, as well as restaurant requirements.
• Collaborate with the Executive Chef to review daily assignments, anticipated business levels, and any relevant updates.
• Inspect the cleanliness and functionality of all pastry tools, equipment, and supplies.
• Review the production schedule and establish priorities for the day.
• Prepare all menu items following recipes and yield guides, meeting departmental standards for quality and presentation.
• Plan and execute preparations for restaurant service, catering events, and special requests as needed.

SKILLS AND QUALIFICATIONS:

• 1-year Proven experience working as a Pastry cook in a high-volume establishment.
• Proficiency in communicating effectively in both English and Spanish
• Good knowledge of French pastry techniques
• Ability to take direction and execute tasks accurately.
• Capacity to work effectively in a team environment.
• Ability to remain calm and efficient under pressure in a high-paced kitchen.
• Must possess strong problem-solving skills, self-motivation, and organizational abilities.
• Commitment to delivering high-quality service and maintaining extensive food and beverage knowledge.
• Valid Food Handler’s permit is required.
• Availability to work nights, weekends, and some holidays.
• Proficiency in reading, speaking, and understanding basic cooking directions.
• Comprehensive understanding of safety, sanitation, and food handling procedures.
• College degree/Culinary school degree preferred, but not necessary.
• Great Communication Skills