Chocolate Pastry Lead Line Cook

Scope of Position

The primary function of the Chocolate Pastry Cook I is to produce high-quality chocolate and pastry products for the property’s outlets, events, and special functions. The position focuses primarily on chocolate preparation and production while supporting the broader pastry department as required. The employee follows approved recipes, quality and presentation standards, production schedules, food preparation checklists, and all applicable food-safety procedures.

Position Requirements

- Professional demeanor appropriate for a luxury environment.

- Demonstrated chocolate-production experience, including tempering, molding, dipping, enrobing, decorating, and preparing fillings.

- Ability to produce consistent chocolates, confections, garnishes, plated-dessert components, and related pastry items.

- Ability to manage multiple priorities in a fast-paced, changing environment.

- Food Safety certification as required.

- Ability to maintain composure, sound judgment, and attention to detail under pressure.

- Ability to anticipate, prevent, identify, and resolve production and workplace problems.

- Availability to work the assigned split schedule of three contract days and two department-support days, including weekends and holidays when required.

Responsibilities

- Approach all interactions with guests and employees in a friendly, professional, and service-oriented manner.

- Produce chocolate items such as molded chocolates, truffles, bonbons, chocolate décor, bars, dipped products, fillings, ganaches, glazes, and plated-dessert components.

- Temper, mold, dip, enrobe, pipe, cut, finish, and store chocolate products using appropriate methods and equipment.

- Monitor chocolate temperatures, humidity, crystallization, texture, shine, and storage conditions to ensure consistent quality.

- Weigh, measure, and mix ingredients accurately according to approved recipes and production specifications.

- Prepare pastry products as assigned, including cakes, desserts, pies, doughs, cookies, creams, icings, frostings, and glazes.

- Decorate and finish products to established presentation standards using piping bags, molds, cutters, hand tools, and other approved equipment.

- Prepare ingredients by portioning, chopping, melting, cooling, labeling, dating, and storing them correctly before and after use.

- Follow Occupational Health and Safety regulations, food-safety requirements, sanitation standards, and allergen-control procedures.

- Prevent cross-contamination and maintain critical control temperatures and safe food-storage practices.

- Maintain chocolate equipment, refrigerators, workstations, tools, and kitchen areas in a clean, organized, and safe condition.

- Maintain production at an appropriate level to meet demand while minimizing leftovers, spoilage, and waste.

- Inspect and test products for taste, texture, temperature, appearance, and proper preparation.

- Use measurement charts and make recipe conversions accurately when required.

- Coordinate with the Pastry Chef or team leader regarding production priorities, special products, event needs, shortages, and upcoming functions.

- Complete duties associated with the contract assignment for three scheduled days and support general pastry-department operations for two scheduled days each workweek, subject to operational requirements.

- Stay current with chocolate, confectionery, pastry, and presentation trends.

- Supply basic tools of the trade, including a chef’s knife, paring knife, and peeler, unless otherwise directed.

- Perform other reasonable duties assigned by the manager or supervisor.

Education

- High school diploma or equivalent preferred.

- Professional experience in chocolate, pastry, confectionery, a luxury hotel, or a related culinary environment preferred.

- Culinary, pastry, baking, or chocolate certification or degree preferred.

Skills and Abilities

- Ability to communicate effectively in English; an additional language is a plus.

- Working knowledge of chocolate handling, tempering methods, pastry production, ingredient functionality, and product storage.

- Knowledge of proper chemical handling, cleaning techniques, and safe use of kitchen equipment and machinery.

- Ability to follow recipes, production lists, and verbal or written instructions accurately.

- Ability to work independently and collaboratively across contract and department assignments.

- Ability to work flexible schedules, including holidays and weekends.

- Strong organization, time-management, and multitasking skills.

Physical Requirements

- Physical agility and ability to move safely and efficiently in confined kitchen spaces.

- Ability to stand, walk, reach, bend, and perform repetitive hand movements throughout the shift.

- Ability to push, pull, and lift up to 50 pounds.

- Ability to stand or walk for extended periods.

- Ability to multitask and respond to direction under pressure.