This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

• Reports directly to the Pastry Chef and Sous Chef

• Report cook I if any of the above is absent

• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product

• Must adhere to control procedures for cost/quality

• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product

• Practice inventory controls, including the preparation of and pick up of item from the storeroom

• Stores all food in refrigerated boxes including covers, labels and dates

• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations

• Maintains area in a clean condition at all times

• Will be required to work varying schedules that reflect the business needs of the hotel

• All other duties that are assigned

Supportive Functions and Responsibilities

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance

• Is polite, friendly, and helpful to all guests, management and fellow employees

• Attends all appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• 3 – 5 years Baking/Pastry experience in a high-volume hotel or freestanding restaurant 

• Strong hands-on proficiency in piping, cake assembly and decoration, chocolate tempering, molded desserts, and basic sugar work.

• Solid foundation in classical and contemporary pastry techniques including mousses, glazes, laminated doughs, choux, and plated dessert components.

• Proven ability to manage production timelines while maintaining consistent quality, presentation standards, and food safety practices.

• English language communications required.

• Requires full availability including days, nights, weekends, and holidays.