Job Title: Pastry Cook
Reports To: Pastry Chef / Executive Chef

Position Summary:
The Pastry Cook is responsible for preparing high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special request items. This position requires creativity, attention to detail, and a commitment to maintaining the hotel’s high culinary standards.

Experience Requirement:
Minimum 1–2 years of experience as a Pastry Cook in hotels with similar style and standards.

Key Responsibilities:

• Maintain full knowledge of proper equipment use and care; operate tools safely and appropriately.

• Adhere strictly to state sanitation and health regulations, as well as hotel policies.

• Meet with the Executive Chef daily to review assignments, anticipated business levels, and any changes or updates.

• Complete opening duties:

  • Inspect cleanliness and functionality of all tools, equipment, and supplies.

  • Check production schedules and inventory par levels.

  • Establish priority items for the day.

  • Notify the Executive Chef of supplies needing replenishment.

• Prepare all menu items according to recipes, yield guides, and departmental standards.

• Report any potential shortages to the Executive Chef before items are depleted.

• Ensure proper storage of ingredients and prepared items following Health Department and hotel standards.

• Minimize waste and implement controls to meet forecasted food costs.

• Participate in menu planning for desserts across all hotel food outlets, including restaurants, catering, and special events.

• Read and interpret catering B.E.O.s (Banquet Event Orders) as needed.

Qualifications:

Education:

• High school diploma or equivalent.

• Culinary training, vocational certificate, or apprenticeship preferred.

Licenses/Certifications:

• Valid food handling certificate required.

Experience:

• 1–2 years as a Pastry Cook in hotels with comparable standards.

Skills & Competencies:

• Demonstrates strong pastry skills and operational knowledge.

• Able to plan and prepare for restaurants, catering, and special events.

• Capable of following recipes and maintaining consistency in quality.

• Organized, detail-oriented, and capable of problem-solving under pressure.

Physical & Cognitive Requirements:

• Primarily responsible for food preparation; significant time spent standing, handling food and kitchen tools, and lifting or carrying items.

• Frequent use of cooking equipment and utensils, typically while standing.

• Effective communication skills required for collaboration with other cooks, wait staff, and supervisors.

• Reading, writing, and mathematical skills are frequently used for recipe preparation, inventory management, and portion control.

• Must demonstrate reasoning, problem-solving, and organizational abilities consistently.

Benefits & Perks 

• Medical, dental, and vision insurance

• 401(k) retirement plan with employer match

• Paid time off (vacation, sick time, and holidays)

• Hotel and travel discounts for employees, friends, and family

• Complimentary or discounted meals during shifts

• Employee assistance and wellness programs

• Paid training, growth, and advancement opportunities