Seasonal PM Garde Manager/Pastry Cook

For a cook interested in developing experience across both savory garde manger and pastry , this position provides an opportunity to work within a chef-driven boutique hotel environment and contribute to restaurant service, special events, and seasonal menus. From properly prepared mise en place to the final garnish on a plate, consistency, cleanliness, organization, and execution are essential to our kitchen.

La Colombe d’Or Hotel is seeking a motivated and detail-oriented Seasonal PM Garde Manger / Pastry Cook to join our culinary team.

This position is responsible for supporting the cold kitchen, garde manger, and pastry program while maintaining the standards expected of a chef-driven boutique hotel. The ideal candidate has strong attention to detail, solid foundational cooking skills, and takes pride in organization, consistency, and presentation.

This is a hands-on position for a cook who enjoys working with both savory and pastry preparations and wants to continue developing their skills in a professional, quality-driven kitchen.

Responsibilities

• Set up and maintain the garde manger/cold station for PM service
• Prepare salads, cold appetizers, garnishes, sauces, dressings, and other mise en place
• Execute dishes during service according to recipes, plating standards, and Chef specifications
• Assist with daily pastry and dessert production
• Prepare components such as creams, custards, sauces, cakes, cookies, tarts, ice creams, and other desserts as directed
• Plate and finish desserts during service with attention to detail and consistency
• Complete daily prep lists and communicate production needs to the Chef or Sous Chef
• Follow established recipes, portion standards, and plating guides
• Properly label, date, rotate, and store all products using FIFO
• Maintain proper food temperatures and food-safety standards
• Maintain a clean, organized, and service-ready station
• Monitor product quality and communicate low inventory or prep needs before service
• Minimize waste through proper handling, storage, and cross-utilization of ingredients
• Assist with banquet, event, and special-menu preparation when needed
• Support other kitchen stations and team members as directed
• Complete station breakdown, cleaning, and proper storage at the end of service

What We’re Looking For

• Previous garde manger, pastry, prep, or line-cook experience preferred
• Basic pastry and baking knowledge preferred
• Strong knife skills and understanding of basic cooking techniques
• Attention to detail and pride in clean, consistent presentation
• Ability to follow recipes and plating specifications accurately
• Organized and capable of maintaining mise en place throughout service
• Strong sense of urgency while maintaining quality
• Dependable, punctual, and professional
• Positive attitude and team-oriented mentality
• Willingness to learn and accept constructive feedback
• Ability to work efficiently in a fast-paced kitchen
• Ability to stand for extended periods and lift up to 50 lbs.
• PM, weekend, and holiday availability as required

About the Position

This is a seasonal PM position supporting the garde manger and pastry operations at La Colombe d’Or Hotel.

We are looking for a cook who understands that even the smallest details matter. From properly prepared mise en place to the final garnish on a plate, consistency, cleanliness, organization, and execution are essential to our kitchen.

For a cook interested in developing experience across both savory garde manger and pastry, this position provides an opportunity to work within a chef-driven boutique hotel environment and contribute to restaurant service, special events, and seasonal menus.