Assists in the production, preparation, and execution of all pastry and dessert items for banquets, pool café service, snack bar, and à la carte dining. The Pastry Cook / Pastry Chef will maintain organization, consistency, quality, and cleanliness while working closely with the Executive Chef and culinary team. 

• Assist Chef in completion of daily pastry and dessert production for all outlets and events 
• Prepare and replenish pastry station with proper mise en place and par levels 
• Execute plated desserts, baked goods, pastries, breads, and specialty items with consistency and attention to detail 
• Assist with banquet dessert production, buffet displays, and special event pastry stations 
• Organize prep lists, consolidate production, communicate product needs, and notify supervisors accordingly 
• Properly store and rotate all pastry ingredients and finished products 
• Assist in receiving and properly putting away all kitchen and pastry orders 
• Utilize pastry prep efficiently for service, specials, buffets, family meal, and events 
• Maintain cleanliness and sanitation of pastry station, kitchen equipment, and work areas to food safety standards 
• Assist with breakfast pastry displays, dessert buffets, and seasonal specialty presentations 
• Support dishwashers and kitchen staff with organization and cleaning as needed 
• Maintain a positive work ethic and professional attitude with coworkers and members/guests 
• Arrive punctually for scheduled shifts in proper uniform including apron, chef coat, pants, and hat 
• Work with urgency, organization, creativity, and strong attention to detail in a fast-paced environment 

• High school diploma or equivalent qualification.
• A minimum of 2 years of experience in a similar role.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team.