Pastry Cook

Pastry Cook

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

The Pastry Cook prepares baked goods, desserts, and pastry items to recipe and presentation standards, supporting the pastry kitchen across the resort's restaurants, banquets, in-room dining, and special events under the direction of the Pastry Chef, while maintaining a clean, organized, and safe kitchen.

Essential Duties & Responsibilities

• Prepare pastries, breads, desserts, and specialty baked goods for restaurants, banquets, and catered events, following standardized resort recipes and presentation standards.
• Measure, mix, and process ingredients accurately using established recipes, techniques, and portioning guidelines.
• Bake, decorate, and plate desserts to consistent quality and presentation standards under the direction of the Pastry Chef.
• Assist with prep for banquet and event dessert orders, including weddings, conferences, and VIP functions.
• Monitor stock levels of pastry ingredients and supplies; notify the Pastry Chef of shortages or reorder needs.
• Follow all food safety, sanitation, and health department regulations (ServSafe / HACCP standards).
• Maintain a clean, organized workstation, including proper storage, labeling, and rotation of products (FIFO).
• Operate and clean pastry equipment (mixers, proofers, tempering machines, ovens) safely and properly.
• Communicate with kitchen and service staff to ensure timely, accurate delivery of pastry items.
• Perform other culinary duties as assigned by the Pastry Chef or Executive Chef.

Qualifications

• 1+ year of experience as a Pastry Cook, Baker, or similar role; hotel, resort, or high-volume restaurant experience preferred.
• Culinary or pastry arts education/certification a plus; equivalent hands-on experience considered.
• Basic to intermediate knowledge of baking techniques, measurements, and dessert plating.
• Working knowledge of food safety standards; Food Handler's Card required (ServSafe preferred or obtained within 30 days of hire).
• Ability to follow recipes precisely and work efficiently in a fast-paced kitchen environment.
• Strong attention to detail and willingness to learn from senior pastry staff.
• Flexible availability, including early mornings, evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8+ hours).
• Ability to lift and carry up to 50 lbs.
• Ability to work in a kitchen environment with exposure to heat, cold, and sharp equipment.
• Manual dexterity for detailed pastry and decorating work.

Source: Driftwood Hospitality