Assistant Pastry Cook - $33 - $36/hour

Assistant Pastry Chef

We are seeking a dedicated Assistant Pastry Chef committed to excellence and mastery of their craft. This role focuses on the precise and consistent production of high-quality pastries and desserts while supporting daily operations, assisting in leading the pastry team, and strengthening managerial and leadership capabilities. Working closely alongside Pastry Chef Sara Figueiredo, you will gain hands-on experience in refined techniques, organization, creative execution, menu development and leadership skills. Your discipline, professionalism, and drive for growth will be matched by our commitment to mentorship and long-term professional development.

Essential Job Functions

• Lead daily pastry production, ensuring consistent execution, quality, and presentation across all outlets and banquet operations.
• Maintain open availability, including early mornings, evenings, weekends, and holidays, in alignment with business demands.
• Taste and evaluate products regularly to uphold flavor, texture, and quality standards.
• Develop, organize, and prioritize daily prep lists in accordance with operational needs and production timelines.
• Supervise, mentor, and support Pastry Cooks; confidently lead the department in the absence of the Executive Pastry Chef.
• Assist in creating, implementing, and maintaining Standard Operating Procedures (SOPs) to ensure consistency, efficiency, and compliance.
• Collaborate with the Executive Pastry Chef on menu development, seasonal offerings, banquet production, and creative initiatives.
• Support high-volume production for restaurants, in-room dining, events, and banquets while maintaining elevated quality standards.
• Assist with ordering, inventory control, cost management, waste reduction, and proper product rotation.
• Ensure all recipes, plating guides, and presentation standards are executed with precision.
• Oversee mise en place completion, station organization, and equipment maintenance to departmental expectations.
• Enforce strict adherence to food safety, sanitation, and hotel policies and procedures.
• Communicate effectively with culinary leadership, stewarding, banquet teams, and front-of-house staff to ensure seamless service execution.
• Demonstrate strong organizational skills, sound judgment, and the ability to remain composed under pressure in a fast-paced environment.
• Manage a pastry kitchen with multiple operations while meeting production deadlines and maintaining professionalism.
• Foster a positive, accountable team culture focused on growth, discipline, and operational excellence.

Education/Experience

• High school diploma or equivalent vocational training certificate required three years’ experience in pastry minimum
• Ability to communicate in English with guests, co-workers and management to their understanding. Spanish speaking skills are a plus
• Ability to compute basic mathematical calculations essential

Requirements

• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories etc.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.

Physical Demands

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work day and possibly for 8 hours or more.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift trays of food, food items, bags, cases weighing up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.

Work Environment

• Energetic environment where multiple tasks are being performed at the same time.
• Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
• Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.