Pastry Cook

The iconic   Vinoy Resort and Golf Club   in St. Petersburg, in partnership with   Michelin-Star   Chef Lee Wolen   and Boka Restaurant Group, is currently seeking  Pastry Cooks   to join the team at   Elliott Aster!

• About Elliott Aster :   Elliott Aster is a vibrant addition to St. Petersburg's culinary scene, offering refined dinners in the beautiful dining room, as well as a bustling waterfront patio for aperitivos and cocktails.  Chef Lee Wolen's elegant menu highlights handmade pasta and carefully sourced steaks cooked over a wood grill. The restaurant features bountiful salads and pristine local seafood alongside sliced-to-order salumi and freshly baked focaccia.  With a focus on delivering unforgettable dining experiences, the restaurant aims to become a cherished local favorite while also serving as a must-visit destination for travelers.
• About Chef Lee Wolen :   In 2014, Wolen joined Boka Restaurant as Executive Chef / Partner, where he was named "2014 Chef of the Year" by Chicago Tribune and Eater Chicago, one of Plate Magazine's "30 Chefs to Watch," and was nominated as a finalist for a James Beard Award for “Best Chef : Great Lakes” in 2016, 2017, 2018, 2019, and 2020. Boka was named semifinalist in the 2020 James Beard Award for "Outstanding Restaurant." Boka has maintained a Michelin star from 2011 to 2024.

Who we’re looking for :

We are interested in people who have a drive to hustle and get better every day; people who are dedicated to their craft and open to absorbing and sharing information with like-minded individuals.

Responsibilities of an Elliott Aster Pastry Cook :

Prepare and bake desserts, breads, and other pastry items according to recipes and plating standards.

Assist in daily production, mise en place, and service for desserts and pastry components.

Maintain the quality, consistency, and presentation standards of all pastry items.

Accurately measure, mix, and portion ingredients while adhering to food safety and sanitation protocols.

Support the Pastry Chef in menu execution, seasonal updates, and new item development.

Ensure proper storage, labeling, and rotation of ingredients and finished goods.

Maintain a clean, organized, and efficient workstation in accordance with health and safety guidelines.

Communicate effectively with team members and other kitchen departments during service.

Assist in inventory management, including tracking usage and reporting shortages.

Participate in training and development of pastry interns or junior staff as assigned.

Physical Demands (ADA-Compliant)

The following physical requirements are representative of those that must be met by an employee to successfully perform the essential functions of this job, with or without reasonable accommodation :

Standing :   Must be able to stand and work on feet for extended periods (up to 8–10 hours per shift).

Lifting :   Regularly required to lift, carry, push, or pull up to 25 lbs. Occasionally may lift up to 50 lbs with assistance.

Reaching & Handling :   Frequent use of hands and arms to handle tools, utensils, and ingredients.

Mobility :   Must be able to move quickly and safely in a fast-paced kitchen environment, including bending, stooping, reaching, and occasionally climbing short steps or ladders.

Vision :   Must possess close vision, color vision, and depth perception necessary to assess food quality and presentation.

Environment :   Work is performed in a commercial kitchen with exposure to heat, cold, steam, and noise.

Qualifications

1–2 years of experience in a professional pastry or bakery setting (fine dining experience preferred).

Knowledge of classic and contemporary pastry techniques.

Strong attention to detail, organization, and time management.

Ability to work collaboratively within a high-volume kitchen.

Food Handler’s certification (or ability to obtain upon hire).

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!