Pastry Cook

Job Description

Gabriella’s Modern Italian is a high-energy, high-volume modern Italian restaurant in Delray Beach. We seat about 135 guests and serve 250–300 covers on our busiest nights. Our kitchen is fast, our standards are high, and every plate represents the restaurant.

The Salad & Pastry Cook is responsible for two key stations: the cold station (salads, crudos, cold antipasti) and the pastry station (desserts and pastry components). This person is often the first and last impression of a guest’s meal. Salads and cold starters open the experience, and desserts close it. Both need to be consistent, beautifully plated, and on time.

This is a hands-on role for a detail-oriented cook who takes pride in precision and presentation. You’ll run your stations independently during service, handle daily prep and production, follow recipes and plating guides exactly, and keep your area clean, stocked, and organized. You’ll work closely with the line, expo, and chefs to keep courses timed correctly, especially on busy nights.

The right candidate is organized, fast under pressure, coachable, and serious about food safety and allergies. Pastry or baking experience is a big plus. If you want to grow in a busy, scratch-focused Italian kitchen inside a multi-unit restaurant group, this role is a strong next step.

Responsibilities

Salad & Cold Station (Garde Manger)

• Set up and stock the cold station before every service to established pars
• Prepare and plate salads, crudos, cold antipasti, and cold appetizers to Gabriella’s recipes, portions, and plating standards
• Make dressings, vinaigrettes, and cold sauces from scratch to recipe
• Wash, cut, and properly store greens, herbs, vegetables, and fruit to keep them fresh and crisp
• Portion cheeses, cured meats, and other cold components accurately to control food cost

Pastry & Desserts

• Produce house desserts and pastry components (doughs, creams, custards, sauces, crumbles, garnishes) according to recipes and par levels
• Plate desserts consistently to the plating guide during service
• Follow baking recipes exactly, with accurate weights, measurements, and times
• Properly store, label, and rotate all pastry items to maintain quality and freshness
• Assist the chef with seasonal dessert development and specials when needed

Prep & Production

• Complete the daily prep list for both stations before service
• Track pars and prepare quantities based on expected volume and reservations
• Communicate low stock, product quality issues, or shortages to the chef before service begins
• Help receive and put away deliveries when needed, checking quality and quantities

Service

• Run the salad and pastry stations during service, keeping pace with tickets
• Communicate with expo and the line to time courses correctly
• Double-check every plate for accuracy, portion, and presentation before it leaves the station
• Follow allergy protocols on every ticket and flag any modifications or allergy concerns to the chef or expo
• Stay calm, organized, and efficient during peak volume

Food Safety & Sanitation

• Follow all food safety standards, including proper temperatures, labeling, dating, and FIFO rotation
• Keep the station clean and sanitized throughout the shift
• Properly break down, clean, and store the station at close
• Follow health department regulations and kitchen sanitation checklists

Teamwork & Standards

• Follow direction from the Executive Chef and Sous Chef
• Support other stations when your station is caught up
• Help train new cooks on salad and pastry recipes, prep, and plating standards
• Maintain a professional, positive attitude and contribute to a respectful kitchen culture
• Arrive on time, in full uniform, and ready to work

Qualifications

• At least 1 year of experience as a garde manger, salad, pastry, or line cook in a full-service or high-volume restaurant
• Pastry or baking experience strongly preferred
• Strong knife skills and attention to detail in plating
• Ability to follow recipes and measurements precisely
• Ability to work fast and stay organized during busy services
• Knowledge of food safety and allergy procedures; Food Handler certification is a plus
• Availability for evenings, weekends, and holidays

Physical Requirements

• Stand and walk for extended periods (8+ hours)
• Lift and carry up to 50 lbs
• Work safely around hot and cold equipment, sharp tools, and in a fast-paced environment

Why Gabriella’s

• A high-volume, fast-paced kitchen where you’ll sharpen your skills quickly
• Growth opportunities within a multi-unit restaurant group
• [Shift meal / dining discount — confirm]