Pastry Cook II - Condado Vanderbilt Hotel

The Condado Collection•San Juan, PR

4d•Onsite

About The Position

The Pastry Cook II prepares, bakes, and presents a variety of desserts, pastries, and breads for the restaurant. The role uses a hands-on approach to bakery production and ensures quality, presentation, consistency, freshness, and compliance with established company specifications. It includes maintaining an organized and clean pastry station, preparing stations on time for service, and following recipes and stock-rotation practices. The Pastry Cook II assists with developing and updating standardized recipes, estimates food consumption, requisitions supplies, keeps records, and consults with supervisory staff on menu planning, costs, and special-event needs. The position also requires awareness of how kitchen operations affect the property’s financial goals, adherence to safety and security procedures, and positive, professional collaboration with the team. The Condado Collection describes its properties as hospitality venues in Puerto Rico and identifies the Condado Vanderbilt as a luxury resort hotel in San Juan.

Requirements

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

Responsibilities

Prepare, bake, and present a variety of desserts.
Produce bakery products while ensuring quality, presentation, and consistency meet company standards.
Assist with developing standardized recipes and ensure recipes are accurate and updated as needed.
Ensure prepared food products meet established specifications and standards.
Set up, clean, and organize the pastry station before each shift.
Maintain knowledge of industry trends in pastry and baking.
Bake fresh pastries, desserts, and breads for the restaurant.
Prepare stations properly and on time for each service period.
Check food and ingredient quality, track old and new items, and rotate stock to ensure freshness.
Weigh, measure, and mix ingredients according to recipes.
Estimate anticipated food consumption, order or requisition supplies, and retrieve food from storage.
Consult with supervisory staff on menu planning, taking costs and special-event needs into consideration.
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, and 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 protect confidential proprietary information.
Perform other reasonable job duties as requested by supervisors.