Pastry Cook III - The Little Nell - Winter

Pastry Cook III - The Little Nell - Winter

The Pastry Cook III will work in all areas of the pastry and bake shop environment and receive guidance from the Pastry Chef and management team. Knowledge and experience will be gained and advanced in areas such as knife skills; buffet and banquet service; In Room Dining service; ala carte service; menu planning; ice creams and sorbets; bread baking; chocolate work; plate design and presentation and other aspects of the patisserie field. This position reports to the Pastry Chef.

Applications for this position will be accepted until August 16, 2026.

Maintains dessert station mise en place according to Chef's specifications. Prepares all recipes under supervision as required for daily service. Basic knowledge of pastry functions such as standard mixing procedures, baking time and temperatures, sanitation and proper handling of mise en place. Assist Pastry Chef, Banquet Chef and Restaurant Chef in plating. Maintains station cleanliness during shift. Completes daily production list by shift end. Cleans station at shift end. Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand. Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries. Other duties as assigned.

Culinary Certificate or Associate Degree in Pastry Arts preferred. Minimum of 1 year of experience as a pastry cook in a luxury hotel or fine dining environment is highly preferred. 2-3 years' experience in pastry work required.

Proficient written and verbal communication English skills, Spanish a plus. Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more. Knowledge of food handling, safety and other restaurant guidelines. Knowledge of simple sauce and dressing. Excellent time management skills. Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. Ability to work under stressful circumstances. Ability to quickly adapt to changes in processes, customer flow, environments, and tasks. Ability to engage with customers in a positive and helpful manner. Ability to work in collaboration with others to achieve team goals. Ability to read recipes and follow instructions.

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).

This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs.

Paid Time Off Programs. Paid Leave Programs. Employee Ski Pass. Other company perks.