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.