Cook - Pastry

Morongo Casino Resort & Spa; Cabazon (CA); On-site; USD 42,000 - 64,000; Full time

Job summary

Morongo Casino Resort & Spa in Cabazon, CA seeks an experienced Cook – Pastry to craft desserts, pastries, cakes, and confections in a fast-paced casino kitchen. You will follow recipes, ensure portion control, and maintain quality.

Responsibilities include high-volume production, station cleanliness, strict sanitation, and collaboration with the Pastry Chef. Qualifications emphasize pastry skills, recipe reading, and attention to detail for a full-time, shift-flexible role.

Qualifications

• Proficient in pastry preparation, baking, and dessert presentation.
• Ability to follow recipes precisely and maintain portion control.
• Knowledge of sanitation standards and proper food handling.
• Capable of working efficiently in a high-volume kitchen.

Responsibilities

• Prepares baked goods and desserts to recipe specifications and standards.
• Portions, assembles, and arranges foods with attention to presentation.
• Maintains cleanliness and organization of pastry station at all times.
• Follows sanitation procedures and health regulations.
• Supports pastry production during peak service and events.
• Monitors product quality and freshness for consistency.
• Assists with inventory tracking and restocking ingredients.
• Communicates with Pastry Chef and kitchen team for seamless ops.

Skills

Pastry preparation

Baking techniques

Dessert presentation

Time management

Sanitation standards

Education

High school diploma or equivalent

Culinary coursework or training

Food Handler Certification

Tools

Ovens

Mixers

Piping tools

Scales

Job description

The Cook – Pastry is responsible for preparing and executing a variety of desserts including pastries, cakes, pies, and other baked goods in accordance with established recipes and presentation standards. This role supports pastry operations through quality preparation, portion control, and strict adherence to sanitation procedures in a fast-paced kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares all baked goods and desserts including pastries, cakes, pies, and other confections to recipe specifications and production standards.
• Portions, assembles, and arranges food for service and orders with attention to presentation and detail.
• Maintains cleanliness and organization of the pastry station and work areas at all times.
• Follows proper food handling, storage, and sanitation procedures in compliance with health regulations.
• Supports pastry production needs during high-volume service periods and special events.
• Monitors product quality and freshness to ensure consistency in taste and appearance.
• Assists with inventory tracking and restocking of pastry ingredients and supplies.
• Communicates effectively with the Pastry Chef and kitchen team to ensure seamless operations.
• Performs other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES:
This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

QUALIFICATIONS:

• Proficiency in pastry preparation, baking techniques, and dessert presentation.
• Skilled in using standard kitchen and baking equipment including ovens, mixers, and scales.
• Knowledge of food safety, sanitation standards, and ingredient storage practices.
• Ability to follow recipes precisely and produce consistent, high-quality results.
• Effective time management and multitasking skills in a high-volume setting.
• Strong attention to detail and commitment to cleanliness and organization.

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Completion of culinary coursework or formal kitchen training is a plus.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 1-2 years of experience in a professional kitchen, with specific experience in cold food preparation.
• Skilled in preparing salads, dressings, cold appetizers, desserts, and garnishes to established standards.
• Ability to follow recipes, portion guidelines, and plating specifications accurately.
• Knowledge of kitchen sanitation practices, food storage procedures, and health regulations.
• Strong attention to detail, organization, and ability to work efficiently in a high-volume environment.
• Prior experience in a casino, resort, or hospitality kitchen is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly and respectfully with pastry chefs, bakers, and other kitchen staff; responsible for receiving instructions, confirming orders, and coordinating with the culinary team to ensure timely production and service.
• Lifting and Carrying: Frequently lifts and carries bags of flour, sugar, trays of baked goods, and mixing bowls weighing up to 50 pounds; may involve lifting items above shoulder level or transporting trays between prep and service areas.
• Manual Dexterity: Constantly uses hands and fingers to mix, roll, shape, pipe, and decorate pastries with precision; responsible for detailed work requiring fine motor control.
• Mobility: Continuously moves throughout pastry and baking stations, coolers, and kitchen prep areas; requires standing, walking, bending, lifting, and reaching for extended periods during production.
• Stationary Work: Rarely remains seated; duties are performed primarily while standing and actively preparing or plating baked and dessert items.
• Tool Operation: Regular use of pastry equipment including mixers, ovens, sheeters, piping tools, scales, and knives; must follow safety and sanitation guidelines for operation and cleaning.
• Visual Acuity: Requires near and far vision to ensure product quality, consistency, proper measurements, and decorative presentation standards.
• Working Conditions: Routinely works in a high-volume pastry kitchen with exposure to hot ovens, coolers, flour, cleaning chemicals, and sharp tools. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE:

Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin.

We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.