Pastry Cook I (Full Time)

Loews Hotels & Co•Tucson, AZ

2d•Onsite

About The Position

As a Pastry Cook I, you will play a lead role in the daily operations of the pastry kitchen, overseeing production, mentoring junior team members, and contributing creatively to dessert menus across the hotel’s outlets. This position requires strong technical expertise, attention to detail, and a passion for delivering refined, consistent, and beautifully presented desserts. You will work closely with the Pastry Chef and leadership team to execute high-level pastry production for à la carte service, banquets, and special events.

Requirements

2–4 years of professional pastry experience, with at least 1 year in a hotel, resort, or upscale dining environment.
Demonstrated expertise in advanced pastry techniques including entremets, laminated doughs, sugar work, chocolate tempering, and plated desserts.
Proven ability to lead a station or pastry team during service.
In-depth knowledge of food safety standards and kitchen operations.
Strong time management, communication, and multitasking skills.

Nice To Haves

Experience mentoring or training junior staff is a plus.
Certificate or diploma in Culinary or Pastry Arts.

Responsibilities

Lead production of advanced desserts, breads, cakes, and pastries for all F&B outlets.
Execute refined plating and presentation for à la carte and banquet desserts.
Maintain quality, consistency, and timeliness during service and prep.
Guide and support Pastry Cooks I & II, offering coaching and technical assistance.
Collaborate on seasonal dessert development and assist in testing new recipes.
Maintain and enforce food safety, hygiene, and HACCP standards in all areas of the pastry kitchen.
Ensure proper storage, rotation, labeling, and inventory management of pastry items.
Oversee the setup and breakdown of the pastry station for each shift.
Assist in ordering and tracking inventory of pastry ingredients and supplies.
Communicate effectively with the culinary team, banquet staff, and service teams to coordinate pastry needs.
Step in for the Pastry Sous Chef or Pastry Chef when needed.
Regular attendance in conformance with standards.
May be required to work varying schedules to reflect business needs.
Required to attend all mandatory training sessions and meetings.
Perform other duties as assigned.