Pastry Cook

Relais & Châteaux•Baltimore, MD

1h•$18 - $20•Onsite

About The Position

The Pastry Cook supports the Executive Pastry Chef in preparing, producing, and presenting pastry items for Magdalena and The Ivy Hotel. The role supports consistent quality, creativity, and execution across restaurant service, afternoon tea, breakfast, in-room amenities, turndown offerings, and special events. It also helps coordinate daily production, maintain an organized and sanitary workspace, and uphold the culinary standards of a luxury Relais & Châteaux property. The position requires professional pastry or baking experience, knowledge of pastry techniques and food safety, and the ability to organize tasks in a fast-paced kitchen. It requires night and weekend availability. The role is performed in a kitchen environment involving heat, kitchen tools and equipment, wet or slippery floors, loud noise, and physical activity including standing for up to 10 hours and lifting items up to 50 pounds. Applicants must provide their own work permit; only local candidates will be considered.

Requirements

High school diploma or GED required.
At least two years of professional pastry or baking experience required.
Strong knowledge of pastry techniques, baking methods, ingredient handling, and food safety practices.
Ability to read and interpret recipes, production sheets, instructions, and standard operating procedures.
Ability to communicate clearly and professionally with culinary team members and management, follow written and verbal instructions, and communicate operational needs.
Ability to accurately measure, weigh, scale, and portion ingredients and perform basic calculations involving weights, volumes, recipe conversions, and production quantities.
Ability to organize and prioritize multiple tasks in a fast-paced kitchen environment, address routine production challenges, and work independently when directed using sound judgment.
Night and weekend availability required.
Ability to meet the role’s physical demands, including standing for up to 10 hours and lifting or moving up to 50 pounds.
Applicants must provide their own work permit; only local candidates will be considered.

Nice To Haves

Culinary degree, pastry arts certification, or equivalent professional training.
Experience in a fine-dining restaurant, luxury hotel, or comparable culinary environment.
Previous experience assisting with production planning and inventory.

Responsibilities

Assist the Executive Pastry Chef with preparing, producing, and presenting pastries, desserts, breads, and other baked goods according to recipes and quality standards.
Support pastry production for the restaurant, afternoon tea, hotel breakfast, in-room amenities, turndown offerings, and special events.
Help organize daily production schedules and prioritize tasks so items are prepared accurately and on time.
Maintain consistency in flavor, texture, portion size, quality, and presentation.
Assist with inventory management, ingredient preparation, storage, labeling, and stock rotation.
Monitor ingredient usage and help minimize waste while maintaining quality standards.
Maintain a clean, organized, and sanitary work environment in accordance with food safety and sanitation requirements.
Ensure equipment, tools, and workstations are properly maintained and stored.
Communicate with the Executive Pastry Chef, Executive Chef, and kitchen team members to support daily operations.
Provide guidance and support to other team members as needed.
Demonstrate initiative, attention to detail, creativity, and a commitment to continuous improvement.
Arrive prepared and on time for scheduled shifts and maintain a professional appearance and demeanor.
Support other kitchen stations and culinary operations when needed.
Plate dishes as instructed by the Executive Pastry Chef and Executive Chef.
Manage time effectively and work independently of the Executive Pastry Chef during preparation and dinner service.