Pastry Cook

Pastry Cook I

The Pastry Cook I plays an essential role on the hotel’s culinary team by preparing, baking, and presenting high-quality pastries, desserts, and baked goods. This position supports daily culinary operations while maintaining the highest standards of quality, sanitation, safety, and presentation. The Pastry Cook I must have flexible availability and be willing to work early mornings, weekends, holidays, and varying shifts based on business needs.

Responsibilities:

• Prepare a variety of baked goods, including cakes, cookies, pies, tarts, breads, and specialty desserts, following established recipes and standards.
• Decorate and finish pastries using icings, glazes, garnishes, and other techniques to ensure an attractive and consistent presentation.
• Maintain thorough knowledge and proper use of pastry equipment, tools, and ovens while following all safety guidelines.
• Ensure compliance with state health and sanitation regulations, as well as hotel policies and standards.
• Monitor inventory levels of ingredients, including flour, sugar, chocolate, fruit, dairy products, and other pastry supplies; communicate shortages and assist with ordering as needed.
• Assist with pastry preparation for restaurant service, banquets, catering functions, and special events.
• Maintain a clean, organized, and efficient pastry station at all times.
• Inspect pastry equipment and tools to ensure proper cleanliness and working condition; promptly report any maintenance or safety concerns.
• Provide support and guidance to Pastry Assistants and Bakers as needed.
• Perform other duties and responsibilities as assigned by the Pastry Chef or management team.

Qualifications:

• High school diploma or equivalent required; culinary, baking, or pastry certification preferred.
• One to two years of prior pastry or baking experience in a professional kitchen preferred.
• Knowledge of pastry techniques, ingredients, baking methods, and food preparation procedures.
• Ability to follow recipes accurately while demonstrating creativity and attention to presentation.
• Strong organizational skills and attention to detail.
• Ability to work effectively in a fast-paced environment while maintaining quality and productivity.
• Flexible availability, including the ability to work early mornings, weekends, holidays, and varying shifts based on business needs.
• Ability to stand and walk for extended periods.
• Ability to lift, carry, and move items weighing up to 50 pounds.
• Manual dexterity and hand-eye coordination to safely and effectively use pastry tools and equipment.
• Ability to maintain a clean and safe work environment in accordance with food safety and sanitation standards.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.