Pastry Line Cook

The Chanler Inc•Newport, RI

About The Position

The Chanler is seeking a full-time Pastry Cook to help create the finishing touch to guests’ dining experiences. The Pastry Cook contributes to the after-dinner experience through thoughtful preparation, precise execution, and attractive presentation of pastries and desserts. The role suits someone passionate about pastry and hospitality, eager to learn and grow, and committed to excellence, consistency, and teamwork. The Chanler is described as a Two Michelin Key and double Forbes Five-Star property known for refined yet approachable hospitality, chic European dining, and a blend of history, luxury, and authenticity. The culinary team contributes to that guest experience.

Requirements

Two years of pastry experience.
Genuine passion for pastry and a strong desire to learn, develop, and advance culinary skills.
Strong attention to detail and commitment to consistency and quality.
Ability to work efficiently and calmly under pressure in a fast-paced, high-volume environment.
Strong organizational, communication, and problem-solving skills.
Ability to work effectively independently and as part of a team.
Strong work ethic, reliability, discipline, and a professional approach to the workplace.
Commitment to high standards of cleanliness, food safety, and sanitation.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds independently.
Ability to meet physical demands including prolonged standing and walking, reaching, grasping, bending, twisting, stooping, climbing, and repetitive motions.
Ability to communicate effectively and maintain the visual and auditory awareness needed to safely perform job duties.

Nice To Haves

Pastry experience in a luxury hotel, resort, fine-dining restaurant, or other guest-focused culinary environment.

Responsibilities

Report directly to the Sous Chef and Executive Chef and support the culinary team in delivering genuine hospitality and memorable dining experiences.
Prepare and execute pastry, dessert, and related menu items according to established recipes, presentation standards, and culinary guidelines.
Complete daily pastry preparations with precision, consistency, and attention to detail.
Maintain a clean, organized, and sanitary workstation and kitchen environment.
Produce consistent, high-quality products that meet established standards for flavor, texture, presentation, and portioning.
Take initiative and appropriate corrective action when products or procedures do not meet established standards.
Maintain appropriate par levels and communicate shortages or production needs to culinary leadership.
Handle, label, date, store, and rotate ingredients according to established standards and FIFO procedures.
Assist with receiving and properly storing deliveries while maintaining organization and product quality.
Communicate with the Sous Chef, Executive Chef, and culinary team about production needs, inventory, and issues affecting service.
Assist with preparing and executing dishes and desserts across assigned stations as needed.
Follow food safety, sanitation, and workplace safety procedures in accordance with Newport County Health Codes and HACCP guidelines.
Prioritize tasks effectively and maintain a sense of urgency during busy periods and service.
Continue learning, developing technical skills, and growing within the culinary profession.
Maintain a Guest First mindset and recognize how each preparation contributes to the overall guest experience.
Work effectively independently and as part of a collaborative kitchen team.
Demonstrate professionalism, reliability, accountability, and follow-through.
Perform additional duties and support other culinary operations as assigned.