Pastry Cook- The Westin Grand Cayman Seven Mile Beach Resort & Spa

Pyramid Global Hospitality•Jacksonville, FL

2d•Onsite

About The Position

The Line Cook / Pastry Chef plays a key role in delivering exceptional culinary experiences across banquet functions, restaurant outlets, and special events. This versatile position combines skilled hot and cold food preparation with creative pastry and dessert production. The successful candidate will maintain the highest standards of quality, consistency, and presentation, uphold sanitation and safety protocols, and contribute to the resort’s reputation for culinary excellence in a high-volume luxury environment.

Requirements

3+ years as a Line Cook or Pastry Chef in a high-volume luxury hotel, fine-dining restaurant, or bakery setting.
Mastery of hot/cold cooking, baking fundamentals, pastry artistry, and basic culinary math for recipe scaling.
Strong leadership, time-management skills, fluent English, and the ability to solve problems independently under pressure.
Capability to stand for extended periods, lift moderate kitchen weights, and work in a fast-paced environment.
High school diploma required (Certified Cook Level or higher preferred).
Total flexibility for days, evenings, weekends, and holidays.

Responsibilities

Prepare high-quality pastries, desserts, and hot/cold dishes using creative techniques and current dessert trends.
Set up full mise en place for restaurant service, banquets, and special events using fresh, premium ingredients.
Read, scale, and execute recipes accurately using precise measurements, portion controls, and daily supply requisitions.
Maintain strict compliance with food safety regulations, health codes, and cleanliness standards for food and equipment.
Lead by example, work independently, and coordinate effectively with the Assistant Banquet Chef and junior team members.