Pastry Cook II - Condado Vanderbilt Hotel

The Condado Collection

About The Position

The Pastry Cook II prepares, bakes, and presents desserts, pastries, and breads for the restaurant. The role takes a hands-on approach to pastry production and ensures that food quality, presentation, consistency, and established specifications meet company standards. It also supports standardized recipe development and maintenance, keeps the pastry station set up and organized, and maintains knowledge of industry trends in pastry and baking. The position includes monitoring ingredient freshness and stock rotation, weighing and mixing ingredients according to recipes, estimating food consumption, and obtaining or requisitioning supplies. The Pastry Cook II may consult with supervisory staff on menus, costs, and special-event needs, and maintains records and accounts. The role follows safety and security procedures, completes required safety training and certifications, maintains a clean and professional appearance, protects confidential information, builds positive working relationships, and performs other reasonable duties as requested by supervisors.

Requirements

Hospitality oriented.
Previous experience as a pastry cook or in a similar role in a fine-dining setting.
Able to handle difficult situations effectively.
Able to work quickly and efficiently, especially under pressure, including with minimal supervision.
Technical pastry knowledge.
Bilingual in Spanish and English.
Able to bend, squat, stretch, and stand for 2–3 hours at a time, and lift up to 50 pounds.
Flexible to work various shifts, including evenings, weekends, and holidays.

Responsibilities

Prepare, bake, and present a variety of desserts, pastries, and breads.
Ensure pastry products meet company standards for quality, presentation, consistency, and specifications.
Assist with developing standardized recipes and ensure recipes are accurate and updated as needed.
Set up, clean, and organize the pastry station before shifts and prepare stations on time for each service period.
Maintain knowledge of industry trends in pastry and baking.
Check ingredient quality and freshness, track old and new items, and rotate stock.
Weigh, measure, and mix ingredients according to recipes.
Estimate anticipated food consumption and order or requisition supplies, or retrieve food from storage.
Consult with supervisory staff to plan menus, considering costs and special-event needs.
Keep records and accounts.
Understand the impact of kitchen operations on the property's financial goals and objectives.
Follow company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to a supervisor.
Complete safety training and certifications.
Develop and maintain positive working relationships and support the team in reaching common goals.
Maintain a clean and professional uniform and personal appearance, and keep proprietary information confidential.
Perform other reasonable job duties as requested by supervisors.