Lead Pastry Cook – Creative Desserts & Mentorship

Loews Hotels, LLC.; Tucson (AZ); On-site; USD 35,000 - 55,000; Full time

Benefits offered by this job

Health & wellness benefits

401(k) & company match

Paid sick days, vacation, holidays

Training & development

Tuition reimbursement

Pet insurance

Team member hotel rates

Complimentary meals for team

Golf discount

Volunteer opportunities

Job summary

Loews Ventana Canyon Resort in Tucson seeks a Pastry Cook I to lead daily production of advanced desserts, breads, and pastries for all outlets. You will mentor junior team members and collaborate with the Pastry Chef to deliver refined, beautifully plated desserts for a la carte, banquets, and events.

The role requires strong pastry skills, hotel/ resort experience, and a passion for quality, cleanliness, and teamwork in a fast-paced kitchen.

Qualifications

• 2-4 years of professional pastry experience, including at least 1 year in a hotel, resort, or upscale dining environment.
• Expertise in entremets, laminated doughs, sugar work, chocolate tempering, and plated desserts.
• Proven ability to lead a station or pastry team during service.
• In-depth knowledge of food safety standards and kitchen operations.
• Experience mentoring or training junior staff is a plus.
• Strong time management, communication, and multitasking skills.

Responsibilities

• Lead production of advanced desserts, breads, cakes, and pastries for all F&B outlets.
• Execute refined plating and presentation for a la carte and banquet desserts.
• Maintain quality, consistency, and timeliness during service and prep.
• Guide and support Pastry Cooks I & II, offering coaching and technical assistance.
• Collaborate on seasonal dessert development and assist in testing new recipes.
• Maintain and enforce food safety, hygiene, and HACCP standards in all areas of the pastry kitchen.
• Ensure proper storage, rotation, labeling, and inventory management of pastry items.
• Oversee the setup and breakdown of the pastry station for each shift.
• Assist in ordering and tracking inventory of pastry ingredients and supplies.
• Communicate effectively with the culinary team, banquet staff, and service teams to coordinate pastry needs.
• Step in for the Pastry Sous Chef or Pastry Chef when needed.
• Regular attendance in conformance with standards.
• May be required to work varying schedules to reflect business needs.
• Required to attend all mandatory training sessions and meetings.
• Perform other duties as assigned.

Skills

Leadership

Advanced pastry techniques

Time management

Communication

Multitasking

Mentoring junior staff

Education

Certificate or Diploma in Culinary or Pastry Arts

Job description

Loews Ventana Canyon Resort in Tucson seeks a Pastry Cook I to lead daily production of advanced desserts, breads, and pastries for all outlets. You will mentor junior team members and collaborate with the Pastry Chef to deliver refined, beautifully plated desserts for a la carte, banquets, and events.

The role requires strong pastry skills, hotel/ resort experience, and a passion for quality, cleanliness, and teamwork in a fast-paced kitchen.