Pastry Cook I (Full-time)

Montage Hotels & Resorts•Newport Beach, CA

About The Position

The Pastry Cook I prepares high-quality food products for restaurant and banquet service according to menu descriptions and hotel standards. The role maintains kitchen supplies and the cleanliness of the work area, coordinates with kitchen staff to ensure timely order preparation, and collaborates with associates to meet production goals and support smooth kitchen operations. The Pastry Cook I may assist with training new kitchen associates and supervise and mentor pastry cooks and other kitchen staff. The position also involves creating new menu items and specials, maintaining in-depth knowledge of food products, sanitation standards, and culinary techniques, and fulfilling guest orders with skill and attention to detail. The associate is expected to deliver exceptional guest experiences, work professionally and collaboratively, and perform additional duties as assigned based on business needs. This is a full-time role with an hourly pay scale of $25.00.

Requirements

Knowledge of pastry techniques and cooking methods.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Strong attention to detail and accuracy.
Ability to work a flexible schedule, including weekends and holidays.
Ability to collaborate in a team environment with excellent communication skills.
At least three years of cooking experience in a standalone restaurant or hotel environment.
Ability to stand and maintain mobility for extended periods during scheduled shifts.
Ability to lift and carry up to 50 pounds regularly and for extended periods during a shift.
Ability to push and pull food-serving equipment and carts weighing up to 200 pounds on a semi-regular basis.

Nice To Haves

Luxury hotel experience.

Responsibilities

Prepare high-quality food products for restaurant and banquet service according to menu descriptions and hotel standards.
Restock kitchen supplies and food items and maintain the cleanliness of the work area.
Coordinate with kitchen staff to ensure timely preparation and execution of food orders.
Collaborate with associates to meet production goals and ensure smooth kitchen operations.
Assist with training new kitchen associates.
Supervise and mentor pastry cooks and kitchen staff, providing guidance and support as needed.
Create new menu items and specials.
Maintain knowledge of food products, sanitation standards, and culinary techniques to execute dishes at a high level.
Fulfill guest orders in a timely manner with attention to detail.
Deliver on guest expectations and create memorable experiences.
Perform additional duties as assigned based on business needs.