Pastry Cook - Papi Steak Miami

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Papi Steak Miami employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast‑paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests.

We offer career opportunities with work/life balance, as well as a rewarding career experience.

A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. The individual is responsible for getting their mise‑en‑place finished before service in accordance with standards set by the Pastry Chef and the restaurant. They are responsible for keeping quality by rotating products and waste management. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Pastry Chef and are not allowed to make any changes or variations and are held accountable for any violations.

This is a teamwork oriented position, so basic communication and reading skills is a must.

Due to the nature of our business, this position is required to work weekends and holidays.

• Sets up station in time for service according to restaurant guidelines.
• Prepares all pastry items as directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
• Restocks all items as needed throughout shift and is responsible for taking inventory after service.
• Cleans and maintains station, practicing good safety, sanitation, and organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk‑in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time.
• Has a thorough and deep understanding of professional pastry including basic techniques and working food knowledge.
• Has understanding and knowledge of safety, sanitation, and food handling procedures.
• Previous pastry cook experience.
• Professional communication skills are required.
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem‑solving abilities, be self‑motivated, and organized.
• Commitment to quality of service and food and beverage knowledge.
• Must be aware of company policies regarding benefits, call outs, vacation hours, and uniform standards, etc.
• Must be open‑minded and show eagerness to learn and move forward.

• Proven cooking experience
• A food handler’s license
• Sound knowledge of food health and safety regulations
• The ability to stand for extended periods
• The ability to work in a fast‑paced environment
• Excellent communication and leadership skills
• Exceptional organizational, time management, and problem‑solving skills

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat, and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able to speak, read, and understand basic pastry cooking directions.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality