Cook III – Pastry (Full‑Time)

About the role

The Cook III – Pastry will prepare and produce a variety of baked goods and pastries in accordance with established recipes, quality standards and presentation guidelines. This full‑time position supports the hotel’s food and beverage operations by ensuring consistent, safe, and high‑quality output.

Key responsibilities

• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
• Portion, chop, store and otherwise ready ingredients for cooking and baking.
• Operate baking tools, measuring equipment and kitchen appliances safely and accurately.
• Follow food‑safety handling policies, personal hygiene procedures and sanitation standards.
• Monitor and verify correct temperatures of appliances and food, reporting any issues to management.
• Clean and disinfect the kitchen area, set‑up and break‑down work stations, and adhere to cleaning procedures.
• Maintain uniform appearance, protect company assets and uphold confidentiality.
• Communicate professionally with team members and guests, answering phones with proper etiquette.

Required profile

• High school diploma or G.E.D. equivalent.
• Less than one year of related pastry or kitchen experience.
• No supervisory experience required.
• Ability to lift, move and stand for extended periods and work on uneven or slippery surfaces.

Required skills

• Food preparation
• Baking and pastry production
• Food safety compliance
• Operation of kitchen equipment and appliances