Pastry Cook III, Provisional Culinary (PT)

About the role

Pastry Cook III at Pendry is a role that combines passion and creativity to create memorable dining experiences. This position requires a strong foundation in culinary arts, with a focus on pastry creation and exceptional guest service.

Responsibilities

• Prepare high-quality food products according to menu descriptions and hotel standards
• Mentor Cook III and kitchen staff, offering guidance and support
• Maintain deep knowledge of food products, sanitation standards, and culinary techniques
• Regularly restock kitchen supplies and ensure cleanliness of the area
• Fulfill guest orders with skillful attention to detail and timeliness
• Deliver on guests' expectations and create WOW moments
• Perform additional duties as assigned based on business needs

Requirements

• One year minimum of cooking experience in a standalone restaurant or hotel
• Luxury hotel experience is a plus
• Ability to work a flexible schedule, including weekends and holidays
• Collaborative in a team environment

Qualifications

• Enjoy creating pastries where appearance, colors, and taste appeal are consistent
• Passionate about providing exceptional guest service and creating memorable moments
• Open to learning, developing, and growing both personally and professionally
• Trustworthy and have integrity

Skills

• Strong culinary skills, particularly in pastry creation
• Excellent attention to detail and ability to multitask
• Effective communication and teamwork abilities

Benefits

• Free meals
• Free uniforms and cleaning
• Ongoing community outreach events
• Hotel discounts
• Associates’ events throughout the year
• Healthcare benefits
• 401(k) retirement plan with company matching

Pay

The pay scale for Pastry Cook III is $22 per hour.

Schedule

Flexible schedule, including weekends and holidays.

Physical Requirements

• Grasping, holding, sitting, walking, repetitive motions, bending over
• Standing and exercising mobility for extended periods during shifts
• Lifting and carrying up to 50 pounds regularly and for extended periods
• Pushing and pulling food serving equipment and carts weighing up to 200 pounds on a semi-regular basis
• Most work tasks performed indoors, with temperature controlled by hotel environmental systems
• Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)

Equal Opportunity Employer

We are proud to be an Equal Opportunity Employer – veterans/disability. Qualified applicants will be considered without regard to race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other basis prohibited by federal, state, or local law.