Pastry Cook (union) - The Saint Paul Hotel
About The Position
The Pastry Cook is primarily responsible for daily pastry operations on the kitchen line, including producing and preparing menu items in accordance with food sanitation guidelines. The role prepares guest orders to specification, with particular attention to allergens and order notes, and handles pastry production across varying batch sizes and volumes. It also supports the pastry team through training, receiving and checking deliveries, moving supplies and equipment, maintaining kitchen equipment and work areas, and directing pastry staff when salaried Chef staff are absent. The position must comply with applicable company and government requirements for food quality, cleanliness, sanitation, and safety.
Requirements
- 2–3 years of related experience in a high-volume, high-energy pastry environment.
- Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
- Availability to work nights and weekends as needed.
- Ability to move up to 50 pounds frequently.
- Ability to operate and use kitchen station tools and equipment.
- Required vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Ability to position oneself to move about and to communicate with guests, employees, and management.
Nice To Haves
- Experience in chocolatiering, sugar artistry, and/or bread making.
- Food handler certification, or ability to obtain it within 30 days of hire.
Responsibilities
- Prepare guest orders to specifications, paying special attention to allergens and order notes.
- Proof, bake, and decorate cakes, cookies, pies, pastries, and Viennoiseries.
- Manage batch baking and pastry-specific production at varying volumes.
- Assist with training pastry culinary staff.
- Receive and inspect purchased items for accuracy, quality, and quantity.
- Transport supplies and equipment between storage and work areas.
- Clean kitchen equipment.
- Reorganize the work area in preparation for the next shift.
- Lead and direct pastry culinary staff in the absence of salaried Chef staff.
- Comply with company, local, state, and national regulations concerning food quality, cleanliness, sanitation, and safety.
- Complete other duties as assigned.
Benefits
- Health and welfare benefits for union employees working 20 or more hours per week.
- Pension for union employees working 20 or more hours per week.
- PTO after 90 days of service.
- Worker’s compensation.
- Military leave.
- Voting leave.
- Bereavement leave.
- School leave.
- Jury duty leave.
- Witness duty leave.
- Family and Medical Leave (FMLA).
- Personal leave (LOA).
- Minnesota Paid Leave (PFML).
- The employer describes generous pay and benefits, and opportunities for education, training, and advancement.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
