Under the general guidance of the Pastry Chef and Pastry Sous Chef, the Pastry Line Cook II is responsible for supporting the daily operations of the pastry kitchen, executing high-quality desserts and baked goods with precision and consistency. This role plays a key part in delivering exceptional culinary experience, maintaining the highest standards of presentation, taste, and hygiene in line with Delano鈥檚 elevated hospitality standards
YOUR KEY RESPONSIBILITIES
- Prepare and execute a variety of pastries, desserts, and baked goods according to established recipes and standards
- Assist in daily mise en place and ensure readiness for service
- Maintain consistency in quality, portioning, and presentation across all pastry offerings
- Support senior pastry team members in production and service execution
- Ensure proper storage, labeling, and rotation of ingredients in compliance with food safety standards
- Maintain cleanliness and organization of the pastry kitchen at all times
- Follow all health, safety, and sanitation guidelines (HACCP standards)
- Assist with inventory management and notify leadership of shortages or discrepancies
- Contribute to a positive and collaborative kitchen
- We recognize we are in the hospitality industry and that may require us to provide lateral service.
- We will on occasion call for each individual on the team to perform various related tasks as needed in the spirit of providing exceptional guest service.