Elite Pastry Cook II: Lead & Bake in Luxury Hotel

Hershey Entertainment & Resorts Company; Hershey (PA); On-site; USD 38,000 - 52,000; Full time

Job summary

The Hotel Hershey, a luxury resort, seeks a Pastry Cook to join its acclaimed bakery team. Produce dessert and bakery items following recipes and chef directions, maintain a clean station, and uphold high personal hygiene and uniform standards.

Lead, train, and assist pastry staff, manage mise en place, and help control prep inventories. Work with supervisors and customers, demonstrate leadership, and adapt to weekend and holiday shifts.

Qualifications

• Must be 18 years of age or older.
• Minimum of 3 years high product scratch bakery experience in an upscale/casual restaurant environment.
• Degree or Certificate in Baking and Pastry Arts; 2 years related work experience may be substituted for education.
• Must obtain ServSafe certification.

Responsibilities

• Produce dessert and bakery items following recipes and/or chef directions, consistently and efficiently with supervision.
• Maintain clean and sanitary work environment and station daily.
• Maintain standards of good personal hygiene and proper uniform guidelines.
• Project a positive, self-motivated and professional attitude at all times.
• Prepare and maintain mise en place on station for required covers.
• Lead and assist Pastry Cook 3 and interns in daily tasks for profitable department success.
• Write personal prep lists with regard to food and labor costs.
• Able to manage stations and pastry shop needs in the Executive/Assistant Pastry Chef absence with a positive attitude.

Skills

Pastry production

Leadership

Food safety

Communication

Education

Baking & Pastry Arts degree/certificate

Job description

The Hotel Hershey, a luxury resort, seeks a Pastry Cook to join its acclaimed bakery team. Produce dessert and bakery items following recipes and chef directions, maintain a clean station, and uphold high personal hygiene and uniform standards.

Lead, train, and assist pastry staff, manage mise en place, and help control prep inventories. Work with supervisors and customers, demonstrate leadership, and adapt to weekend and holiday shifts.