Pastry Cook

The Opportunity: 

Perseid Restaurant seeks an enthusiastic Pastry Cook to join the team! This role will be collaborating closely with the broader Food & Beverage and Culinary operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.

Who We Are:

Located inside Hotel Saint Augustine, Perseid is a neighborhood bistro offering a Gulf Coast–inspired take on the classic bistro experience. Serving thoughtfully crafted dishes for breakfast, lunch, and dinner, it’s a versatile destination for both casual meals and special occasions. Led by chef Aaron Bludorn and Director of Operations Cherif Mbodji, in collaboration with the Bunkhouse and Hyatt teams, Perseid brings an elevated yet approachable dining experience to the heart of Montrose. Perseid was named one of Bon Appétit’s 20 best new restaurants of 2025 and was recently honored as a Michelin‑recommended restaurant.

We’re Proud to Offer Exceptional Benefits, which Include: 

· Medical, Dental, Vision, 401K with company match

· Complimentary & Discounted Nights, Friends & Family Room Rates

· Free parking

· Generous Paid Time Off

· Work-life benefits including wellbeing initiatives such as a complimentary Headspace

· Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more!

The Role:

A Pastry Chef will exceed the expectations of all guests in a multitude of tasks that include, but are not limited to, food preparation duties, cooking and seasoning all menu items, ordering kitchen supplies, maintaining Health Department Standards within your work area, and maintaining records & accounts.

The person having this position must have good communication skills, the ability to resolve conflict and a thorough understanding of Bunkhouse policies. Furthermore, a Pastry Cook must develop and maintain the company’s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners. Pastry Cook must promote the Bunkhouse Vision and Core Values in all actions and decisions and are accountable to the overall team.

Responsibilities:

· Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction

· Clean work areas, equipment, utensils, dishes, and silverware

· Store food in designated containers and storage areas to prevent spoilage

· Prepare a variety of foods according to customers' orders or supervisors' instructions, following approved procedures

· Demonstrating skill in baking pastries, desserts, cakes, cookies, sweets, and pies

· Prepare and serve a variety of pastries

· Bake or order breads, rolls, cakes, and pastries applying classic pastry baking techniques when preparing traditional pastries

· Carry food supplies, equipment, and utensils to and from storage and work areas

· Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices

· Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils

· Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment

· Portion, arrange, and garnish food, and serve to waiters or patrons

· Regulate temperature of ovens, broilers, grills, and roasters

· Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption

· Estimate expected food consumption, requisition or purchase supplies, or procure food from storage

· Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs

· Keep records and accounts of kitchen and food inventory

· Assist in the development and implementation of special projects

· Ensure immediate response is given to any and all guest comments and concerns and inform immediate supervisor of concerns and assist implementing corrective measure when necessary

· Maintain a positive relationship with all employees and guests

· Ensure open lines of communication with all departments and upper management at all times via email, log books, meetings, etc., to ensure all needs of the hotel are met

· Maintain a high level of cleanliness and safety in the work area

· Ensure that all equipment is maintained in good, safe working condition

· Maintain an increased awareness of safety issues throughout the property

· Keep abreast of safety and emergency procedures and OSHA requirements

· Attend relevant meetings

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.