JOB DETAILS
Pastry Cook II
CompanyFaena Hotels and Residences LLC
LocationMiami Beach
Work ModeOn Site
PostedNovember 4, 2026
About The Company
ABOUT FAENA GROUP
Founded by Alan Faena, Faena Group specializes in the creation of one-of-a-kind holistic environments anchored in cultural experiences and socially responsible projects that integrate residences and hotels with art and cultural spaces. Faena Group is rooted in ideas and concepts that have the power to reshape and enhance our world. The projects it develops are platforms for personal expression and cultural interaction—destination landmarks that inspire original thinking.
Since 2000, Alan Faena has partnered with Len Blavatnik, a business leader with global interests in natural resources, media, entertainment, telecommunications and real estate; together they have transformed an abandoned stretch of property, the docklands of Puerto Madero, into one of the most valuable pieces of real estate in Buenos Aires. Faena Group’s success in Argentina has consolidated the company’s expertise in urban development. Faena Group’s global expansion launched with the opening of Faena District Miami Beach, a new cultural epicenter that has kick-started an artistic and cultural renaissance in the heart of Miami Beach.
About the Role
THE FAENA CULTURE
The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.
JOB OVERVIEW
Plan, prep, set up and provide quality service in all areas of Pastry production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
DUTIES AND RESPONSIBILITIES
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and strictly abide by state sanitation/health regulations and resort requirements.
- Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening and closing duties.
- Start prep work and production of items needed for the day.
- Check Point of Sale printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
- Prepare all plates following recipes and yield guides.
- Inform Sous Chef of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
- Inform Cook 1 of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and Resort requirements.
REQUIREMENTS
- High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
- Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data
- Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others;
- Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.
Key Skills
Pastry productionFood preparationSanitationCulinary techniquesPlatingMenu executionKitchen equipment maintenanceInventory managementTeamworkAttention to detailTime managementCommunication
Categories
Food & BeverageHospitality
Job Information
📋Core Responsibilities
The Pastry Cook II is responsible for planning, prepping, and executing pastry production according to resort standards and plating specifications. They must maintain a clean, organized, and sanitary workspace while collaborating with the Sous Chef to ensure efficient service.
📋Job Type
full time
📊Experience Level
0-2
💼Company Size
901
📊Visa Sponsorship
No
💼Language
English
🏢Working Hours
40 hours
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