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Pastry Cook - James Beard Award Winning Restaurant

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The Genuine Hospitality GroupMiami, FL
  • Dental, Medical, 401K, Vision
  • James Beard Winning Chef/Owner, great benefits, and room for growth!”
  • Complete opening and closing checklists.
  • Refer to Daily Prep List at the start of each shift for assigned duties.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations.
  • Assists others in closing the kitchen.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Promptly reports equipment and food quality problems to Chef de Cuisine/Kitchen Manager.
  • Inform Chef de Cuisine/Kitchen Manager immediately of product shortages.
  • Uses our Standard Recipe Card for preparing all products.
  • Do not rely on the memory of yourself or other employees.
  • Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
  • Assumes 100% responsibility for quality of products served.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates all products properly.
  • Submits for approval on all recipes proposed to Pastry Chef.
  • Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
  • Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
  • Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
  • Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity.
  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.
  • Completes tasks on time or notifies appropriate person with an alternate plan.
  • Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
  • The requirements listed below are representative of the knowledge, skill, and/or ability required.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • A minimum of 1 year of experience in kitchen preparation and cooking.
  • Ability to read, speak and interpret documents in clear English.
  • Must be able to communicate clearly with managers and kitchen personnel.
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours).
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.
  • Chef and Restaurateur Michael Schwartz announces his first waterfront restaurant, Amara at Paraiso , the James Beard Award-winner's love letter to Miami.
  • The bayside enclave will be fully open to the public and has inspired Chef and his team to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins Miami's cultural identity.
  • Highlighting the open kitchen's wood grill and Josper charcoal grill oven, Schwartz is building a vibrant menu around bold, clean-eating food, and cooking techniques centered around the flame.
  • Dishes emphasize balance of acid and contrasts in temperatures and textures.
  • Ingredients are showcased as they are meant to be enjoyed, enhanced by fragrant herbs, bright sauces, chilies and spices.
  • Freshly-grilled, sprouted flatbreads and hand-formed savory pastries will meet sizzling, smoky platters of specialty cuts of meats and fresh, local seafood at the table.
  • Cocktails crafted with the tropics in mind will spill good spirits out to the bay, mingling with sea grape trees and palms dotting the shore.
  • Flanked by Paraiso Park, Amara at Paraiso resides just two blocks east of Biscayne Boulevard off 31st Street, offering the public unimpeded access to its entrance with street and valet parking.
  • The 4,500 square foot, indoor-outdoor space designed by Meyer Davis Studio celebrates the natural beauty of its surroundings incorporating the tropical, waterfront environment as an design element.
  • The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water.
  • The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles.
  • Detailing is open, honest and relaxed with exposed trusses, and an open double-height steel stair.
  • About Michael Schwartz & The Genuine Hospitality Group
  • The Philadelphia-born owner of The Genuine Hospitality Group (TGHG), James Beard Award-winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef.
  • Locals and tourists alike have come to embrace and crave his sincere and thoughtful approach to the entire dining experience and seriously good food.
  • At the root of this philosophy and a lens for growth is flagship Michael's Genuine Food & Drink in the Miami Design District, setting the bar in Miami for 10 years with its laid back bistro atmosphere, emphasis on sourcing fresh, seasonal ingredients, and lively bar scene and courtyard.
  • Michael has since successfully developed complementary fine dining concepts including honest Italian at Filia by Michael Schwartz at SLS Brickell in Downtown Miami (October 2016), the quintessential Miami restaurant with waterfront dining at Amara at Paraiso at Paraiso Bay in Edgewater (November 2017) and the ultimate neighborhood restaurant in Coconut Grove at Park Grove (2018).
  • Harry's Pizzeria is the group's American pizzeria, challenging pizza traditions with a thoughtful passion for genuinely better pizza and meals to gather around it.
  • Named one of Food & Wine magazine's 25 Best Pizzerias in the U.S., the group's casual concept is charting a course for regional expansion to 20 locations by 2020, with three currently open in South Florida in the Miami Design District (September 2011), Coconut Grove (2015), and Kendall's Downtown Dadeland (2017).
  • Ella (2015) is a light and airy cafe in the Miami Design District's Palm Court serving breakfast, lunch and early evening bites, curating pastries from the best local bakers in town and a convenient grab and go station with healthy alternatives.
  • The Chef's partnership with global cruise leader Royal Caribbean began in 2011 developing menus with ingredients from sustainable sources for 150 Central Park on Oasis Class ships and now includes the gastropub evolution of Michael's Genuine, Michael's Genuine Pub, on Quantum Class ships.
  • Michael Schwartz Events offers catering and private parties, with genuine food and hospitality for memorable occasions.
  • For more information, visit
  • Company address: 3101 ne 7th ave miami fl
  • Other applicants: 5
  • 5 other people applied to this job.
  • Posted date: yesterday

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