Pastry cook

Pastry Cook plays a vital role in the culinary team, crafting high-quality desserts, pastries, and baked goods that elevate the guest's dining experience. This position demands creativity, precision, and a passion for pastry arts, along with the ability to thrive in a fast-paced, upscale kitchen. Working closely with the Executive Chef/CDC and kitchen staff, Pastry Cook ensures all offerings meet the hotel's exceptional standards for taste, presentation, and quality.

Responsibilities

Prepare and bake pastries and desserts by executing recipes and instructions from the Pastry Chef with consistency and excellence; Assist in menu development based on seasonal ingredients while following recipes, maintaining the highest food quality and sanitation standards; Ensure presentation and quality standards by delivering visually stunning and flavorful desserts; Maintain cleanliness and organization of the pastry station in compliance with food safety and sanitation guidelines; Help track inventory, order supplies, and reduce waste through efficient ingredient use; Collaborate with kitchen staff to ensure seamless operations and timely service, especially during busy periods or events; Comply with all local health regulations, including proper food handling, storage, and sanitation practices

Requirements

Minimum of 1-2 years' experience in a professional kitchen with a focus on pastry, baking and dessert preparation; Hands-on experience in a professional kitchen can substitute for formal education; Daily on-premises presence required; Ability to work under pressure and manage multiple tasks efficiently; SERV Safe certification and sexual harassment training required; Clear verbal communication skills to coordinate with colleagues during prep and service; Familiarity with the local Department of Health regulations, and relevant current laws governing the handling of hazardous substances; Ability to work a flexible schedule including weekends and holidays; Frequent standing, walking and reaching (including overhead) for up to 8 hours per shift in a hot, fast-paced kitchen environment; Occasionally lift heavy objects (up to 50 lbs); Ability to train staff (stage employees) and ensure levels of quality and customer service; Detail oriented, organized and efficient, and safety minded

Nice to have

Culinary degree or certification from a recognized culinary institute (preferred but not required)