About this role
As a Pastry Cook, you’re not just preparing great tasting bakery and pastry items – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. The ideal candidate will have the following: minimum of 2 years professional experience as a pastry cook or baker, high volume banquet or pastry commissary production experience, working knowledge of bread, proofing, fillings, frostings, cakes, mousses, and batters, working knowledge of high-volume production baking equipment including but not limited to commercial ovens, large scale mixers, scales, robot coupes, etc, ability to read and follow standardized recipes, strong piping skills and the ability to finish and decorate pastries, and open availability with the ability to work weekends and holidays. Hotel experience highly preferred! Schedule: Varies. Shifts are typically mid to swing shift. Must be open to work any day or shift as required by business and department.