The Pastry Cook will handle the daily operations of the pastry kitchen. The Pastry Cook is responsible for planning, setting up, and preparing high-quality products across all areas of the Pastry department. This includes, but is not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays or centerpieces, and special request items. All work must adhere to the departmental quality standards and specifications. Responsibilities Understand and maintain all standard pastry recipes. Responsible for producing sweet items, pastries, cakes, fruit compotes, breads, chocolates, and more for all outlets, as well as for banquets and amenities. Assist in the production and plating of pastries and desserts. Ensure that sanitation procedures and the organization of the work area comply with all health code regulations and standards. Maintain food and supply inventory levels, notifying management when restocking is required. Demonstrate advanced cooking techniques to create innovative pastry dishes (e.g., knife skills, carving skills, basic mother sauces, etc.). Work independently and make informed decisions in the absence of a supervisor, promptly informing a supervisor of any foreseeable concerns or developments. Assist with training new team members and demonstrated proper culinary techniques. Qualifications Two plus (2+) years of experience in a hotel, restaurant, or catering facility of similar caliber preferred. High School Diploma or GED. Must possess reading ability regarding schedules, menus, policies, orders, etc. Ability to prepare and bake various pastries, rolls, and/or other baked goods. A flexible schedule is necessary, including, but not limited to, days, nights, weekends, and holidays. Ability to read, write & speak fluent English. Must possess mathematical ability. Good organizational and communication skills. Excellent customer service skills. Valid California Food Handlers Certificate required. Obtain and maintain position-specific licensing. Must be available on weekends and holidays. ADDITIONAL REQUIREMENTS 1. Must be able to work standing and constant walking for the shift. 2. Periodical bending, kneeling, and stretching are required. 3. Pull, push, move, carry, and lift; at least 35 pounds of force is required. 4. Must be able to seize, grasp, turn, and hold objects with hands. Associate degree in a related field or culinary degree a plus