Pastry Cook | Part-Time | Palm Springs Convention Center

About the role

The Pastry Cook is responsible for preparing, baking, and presenting a wide range of high-quality desserts. Working closely with the Executive Chef, Kitchen Manager, and Banquet Manager, the pastry cook ensures the timely production of breakfast pastries, plated desserts, dessert reception station offerings, confections, and specialty baked products while maintaining the highest standards of quality, food safety, and presentation. This position combines technical pastry expertise with artistic creativity to deliver exceptional desserts and baked goods that enhance the guest experience at banquets, catered events, and special functions.

Responsibilities

• Prepare and bake a variety of pastries, cakes, cookies, breads, plated desserts, and specialty confections.
• Produce pastry components, including creams, custards, mousses, fillings, sauces, chocolates, and laminated doughs.
• Design and execute decorative and artistic pastry displays for banquets, corporate functions, and special events.
• Assist in the planning, preparation, and setup of dessert stations, buffets, and plated dessert service.
• Follow standardized recipes while maintaining consistency, quality, and portion control.
• Ensure all pastry items are completed and delivered on time for scheduled events.
• Monitor inventory levels and assist with ordering, receiving, and proper storage of pastry ingredients and supplies.
• Maintain a clean, organized, and sanitary work environment in accordance with food safety and health regulations.
• Properly operate and maintain bakery and pastry equipment.
• Collaborate with culinary leadership to develop new dessert offerings and seasonal menu items.
• Support banquet and catering operations by adapting production to event volume and client requirements.

Qualifications

• High school diploma/GED; certification in baking and pastry arts is preferred.
• Previous pastry, bakery, or banquet production experience is preferred.
• Knowledge of banquet pastry production and techniques, including baking, chocolate work, custards, creams, and dessert plating.
• Strong attention to detail, creativity, and presentation skills.
• Ability to work efficiently in a fast-paced, high-volume banquet environment.
• Excellent time management and organizational skills.
• Ability to coordinate with BOH and FOH staff.
• Ability to lift and carry heavy objects.
• Ability to stand for extended periods.
• Understanding of food safety, HACCP, and banquet service standards.

Pay

Hourly rate of $21.00 - $23.00.

Benefits

401(k) Savings Plan and 401(k) matching for part-time roles.

Schedule

Flexible hours, including evenings, weekends, and holidays to match banquet schedules.