Pastry Cook - The National

Coury Hospitality•Oklahoma City, OK

7d•Onsite

About The Position

The National, Autograph Collection is a luxury hotel located in Oklahoma City's historic First National Center. It features 146 guest rooms, the Tellers Italian restaurant, and The Great Hall event space. The hotel prides itself on delivering refined hospitality in a unique setting that blends history with modern elegance. The Pastry Cook will be responsible for preparing a variety of pastry and bakery items, contributing to memorable dining experiences through quality ingredients, strong technique, and attention to detail.

Requirements

Passion for pastry, baking, and creating high-quality food.
Understanding of the science and techniques behind pastry and baking.
Strong knife, equipment, measurement, and recipe-conversion skills.
Highly organized and detail-oriented.
Ability to take ownership of maintaining a clean, safe, and organized workspace.
Ability to work quickly and efficiently in a high-volume environment.
Comfortable managing multiple priorities while maintaining quality.
Strong judgment regarding quantity, quality, timing, and production.
Understanding of food safety, sanitation, food allergies, and proper food-handling procedures.
Good communication skills and ability to work effectively with Culinary teammates and leadership.
Ability to work independently and as a strong team player.
Adaptable and comfortable with changes in staffing, procedures, and business needs.
Creativity, enthusiasm, and pride in work.
Understanding that consistency and attention to detail are essential.
High school diploma or GED required.
Ability to follow, calculate, and convert recipes.
Basic math skills.
Ability to work nights, weekends, holidays, and overtime as needed.
Ability to maintain regular attendance and arrive on time in complete uniform for scheduled shifts.
Closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Culinary, Confectionery, or Pastry education preferred, or an equivalent combination of education, training, and experience.
Previous experience in a professional kitchen or pastry environment preferred.
Experience with bakery and pastry production preferred.
Knowledge of pastry fundamentals, baking techniques, chocolate work, bread production, dough lamination, sauces, and specialty cakes preferred.

Responsibilities

Preparing a variety of pastry and bakery items, including desserts, breads, breakfast pastries, ice creams, sorbets, creams, syrups, cakes, and specialty items.
Creating plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, amenities, displays, and other pastry items to established standards.
Following recipes and yield guides while maintaining consistency, quality, and presentation.
Using pastry techniques such as chocolate tempering, sauce work, bread baking, dough lamination, and specialty cake production.
Preparing ingredients by weighing, measuring, portioning, chopping, mixing, and properly storing products.
Operating ovens, stoves, grills, microwaves, fryers, mixers, and other kitchen and bakery equipment safely.
Organizing daily prep and production priorities based on menu needs and forecasts.
Setting up, maintaining, and breaking down workstations throughout the shift.
Producing high-volume pastry and bakery items efficiently without sacrificing quality.
Monitoring food quality, temperatures, portion sizes, and presentation.
Keeping workstations, tools, equipment, storage areas, and floors clean, organized, and sanitized.
Practicing proper food rotation, storage, cooling, and food-handling procedures.
Supporting food-cost control by minimizing waste and using products responsibly.
Communicating maintenance concerns, supply needs, and other issues to the appropriate supervisor.
Working alongside the Culinary team to maintain strong communication and a positive work environment.
Supporting the team and delivering exceptional food wherever needed.