Lead Pastry Cook – Luxury Resort Desserts

Loews Hotels & Co; Tucson (AZ); On-site; USD 37,000 - 52,000; Full time

Benefits offered by this job

Competitive benefits

401(k) & company match

Paid time off

Tuition reimbursement

Pet insurance

Team member hotel rates

Complimentary meals

Golf discount at The Lodge

Volunteer opportunities

Job summary

Loews Ventana Canyon Resort is seeking a Pastry Cook I to lead production of desserts across hotel outlets. The role focuses on delivering refined plating, mentoring junior team members, and collaborating with the Pastry Chef on seasonal creations.

Ideal candidates have 2–4 years in professional pastry within hotel or upscale settings, strong food-safety knowledge, and the ability to work under pressure in a fast-paced kitchen.

Qualifications

• 2–4 years of professional pastry experience, incl. hotel or upscale dining.
• Expertise in entremets, laminated doughs, sugar work, chocolate tempering.
• Experience leading a pastry station during service.

Responsibilities

• Lead production of advanced desserts, breads, cakes, and pastries for all F&B outlets.
• Execute refined plating and presentation for desserts.
• Maintain quality, consistency, and timeliness during service and prep.
• Guide and support Pastry Cooks I & II.
• Collaborate on seasonal dessert development and testing of new recipes.
• Maintain and enforce food safety, HACCP standards across the pastry kitchen.
• Oversee pastry station setup and breakdown for each shift.

Skills

Pastry techniques

Team leadership

Attention to detail

Time management

Food safety

Mentoring

Education

Culinary or Pastry Arts diploma

Job description

Loews Ventana Canyon Resort is seeking a Pastry Cook I to lead production of desserts across hotel outlets. The role focuses on delivering refined plating, mentoring junior team members, and collaborating with the Pastry Chef on seasonal creations.

Ideal candidates have 2–4 years in professional pastry within hotel or upscale settings, strong food-safety knowledge, and the ability to work under pressure in a fast-paced kitchen.