Pastry Cook - Hilton Tucson El Conquistador

Desert Hospitality Management, LLC•Oro Valley, AZ

1d•Onsite

About The Position

The Pastry Cook is responsible for preparing high-quality pastry items, including breakfast pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special request items. This position requires creativity, attention to detail, and a commitment to maintaining the hotel’s high culinary standards.

Requirements

Minimum 1–2 years of experience as a Pastry Cook in hotels with similar style and standards.
High school diploma or equivalent.
Valid food handling certificate required.
Demonstrates strong pastry skills and operational knowledge.
Able to plan and prepare for restaurants, catering, and special events.
Capable of following recipes and maintaining consistency in quality.
Organized, detail-oriented, and capable of problem-solving under pressure.
Primarily responsible for food preparation; significant time spent standing, handling food and kitchen tools, and lifting or carrying items.
Frequent use of cooking equipment and utensils, typically while standing.
Effective communication skills required for collaboration with other cooks, wait staff, and supervisors.
Reading, writing, and mathematical skills are frequently used for recipe preparation, inventory management, and portion control.
Must demonstrate reasoning, problem-solving, and organizational abilities consistently.

Nice To Haves

Culinary training, vocational certificate, or apprenticeship preferred.

Responsibilities

Maintain full knowledge of proper equipment use and care; operate tools safely and appropriately.
Adhere strictly to state sanitation and health regulations, as well as hotel policies.
Meet with the Executive Chef daily to review assignments, anticipated business levels, and any changes or updates.
Complete opening duties: Inspect cleanliness and functionality of all tools, equipment, and supplies; Check production schedules and inventory par levels; Establish priority items for the day; Notify the Executive Chef of supplies needing replenishment.
Prepare all menu items according to recipes, yield guides, and departmental standards.
Report any potential shortages to the Executive Chef before items are depleted.
Ensure proper storage of ingredients and prepared items following Health Department and hotel standards.
Minimize waste and implement controls to meet forecasted food costs.
Participate in menu planning for desserts across all hotel food outlets, including restaurants, catering, and special events.
Read and interpret catering B.E.O.s (Banquet Event Orders) as needed.