Pastry Cook - Hilton Tucson El Conquistador

Job Title: Pastry Cook Reports To: Pastry Chef / Executive Chef Position Summary: The Pastry Cook is responsible for preparing high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special request items. This position requires creativity, attention to detail, and a commitment to maintaining the hotel's high culinary standards. Experience Requirement: Minimum 1-2 years of experience as a Pastry Cook in hotels with similar style and standards. Key Responsibilities: Maintain full knowledge of proper equipment use and care; operate tools safely and appropriately. Adhere strictly to state sanitation and health regulations, as well as hotel policies. Meet with the Executive Chef daily to review assignments, anticipated business levels, and any changes or updates. Complete opening duties: Inspect cleanliness and functionality of all tools, equipment, and supplies. Check production schedules and inventory par levels. Establish priority items for the day. Notify the Executive Chef of supplies needing replenishment. Prepare all menu items according to recipes, yield guides, and departmental standards. Report any potential shortages to the Executive Chef before items are depleted. Ensure proper storage of ingredients and prepared items following Health Department and hotel standards. Minimize waste and implement controls to meet forecasted food costs. Participate in menu planning for desserts across all hotel food outlets, including restaurants, catering, and special events. Read and interpret catering B.E.O.s (Banquet Event Orders) as needed. Qualifications: Education: High school diploma or equivalent. Culinary training, vocational certificate, or apprenticeship preferred. Licenses/Certifications: Valid food handling certificate required. Experience: 1-2 years as a Pastry Cook in hotels with comparable standards. Skills & Competencies: Demonstrates strong pastry skills and operational knowledge. Able to plan and prepare for restaurants, catering, and special events. Capable of following recipes and maintaining consistency in quality. Organized, detail-oriented, and capable of problem-solving under pressure. Physical & Cognitive Requirements: Primarily responsible for food preparation; significant time spent standing, handling food and kitchen tools, and lifting or carrying items. Frequent use of cooking equipment and utensils, typically while standing. Effective communication skills required for collaboration with other cooks, wait staff, and supervisors. Reading, writing, and mathematical skills are frequently used for recipe preparation, inventory management, and portion control. Must demonstrate reasoning, problem-solving, and organizational abilities consistently. Benefits & Perks Medical, dental, and vision insurance 401(k) retirement plan with employer match Paid time off (vacation, sick time, and holidays) Hotel and travel discounts for employees, friends, and family Complimentary or discounted meals during shifts Employee assistance and wellness programs Paid training, growth, and advancement opportunities Skills & Requirements Qualifications