Pastry Cook

Hotel Covington•Covington, KY

12h•Hybrid

About The Position

We are committed to delivering exceptional culinary experiences through precision, creativity, and an uncompromising attention to detail. This is a unique hybrid role for an experienced Pastry Cook who thrives in both high-volume banquet production and a refined restaurant environment. This position supports both Events and our Restaurant, requiring adaptability, strong communication, and a high level of execution across two distinct kitchen operations. Position Overview, Full-Time (Hybrid Schedule) We are seeking a skilled pastry professional who can execute consistently at a high level, manage production across multiple service styles, and collaborate effectively with two culinary teams. The ideal candidate is organized, detail-driven, and passionate about delivering quality desserts in both large-scale and à la carte settings.

Requirements

Proven experience as a Pastry Cook, Baker, or similar role
Ability to work at a high level in a fast-paced, high-volume environment
Strong organizational skills with the ability to plan and anticipate production needs
Comfortable balancing priorities across two kitchens and two service styles
Strong communication and collaboration skills
Ability to take direction, adapt quickly, and respond to feedback
High standards for cleanliness, consistency, and execution
Ability to lift 50 lbs.

Nice To Haves

Exposure to two distinct culinary operations
Direct collaboration with multiple executive chefs
Opportunity for hands-on development and skill growth
A role designed for someone who wants to grow in a high-expectation environment

Responsibilities

Produce pastries, desserts, and baked goods for Events and à la carte Restaurant service
Execute recipes accurately to meet standards for consistency, quality, and presentation
Assemble and finish desserts to event orders, service timing, and chef specifications
Manage mise en place, prep lists, and production sheets to support high-volume production
Coordinate production timelines across both kitchens to meet daily service demands
Maintain strong quality control through tasting, portioning, and final checks
Follow all food safety and sanitation procedures, including time/temperature controls, cleaning schedules, and required logs
Adhere to allergy and dietary protocols; prevent cross-contact through proper labeling, storage, and communication
Operate knives, chemicals, and kitchen equipment safely; report hazards, injuries, and maintenance needs promptly
Receive, store, and label products correctly; rotate inventory using FIFO
Monitor par levels and communicate product needs to support uninterrupted production
Maintain an organized station and complete opening/closing duties, including proper storage and equipment care
Minimize waste through proper portioning and storage; report spoilage and quality issues
Collaborate with chefs and teammates across both kitchens; communicate priorities and service needs clearly
Contribute ideas for new desserts and continuous improvement