Master Pastry Cook - Full Time

The Resort at Summerlin; Las Vegas, Northern (NV, KY); Hybrid; USD 42,000 - 66,000; Full time

Job summary

The Resort at Summerlin is seeking a Master Pastry Cook to join our Culinary team in Las Vegas, NV. The role focuses on preparing high‑quality hot and cold items across outlets, requiring strong knife skills, precise kitchen terminology, and safe handling practices.

You will work with the Executive Chef to ensure consistent, excellent guest dining experiences. This full‑time position emphasizes teamwork, adherence to safety policies, and delivering superior culinary results in a fast-paced

Qualifications

• High school diploma or GED required.
• Minimum 3 years of culinary food service experience.
• Strong knife skills and knowledge of cooking techniques.

Responsibilities

• Prepare and execute menu items across stations according to standards.
• Work at any kitchen station with minimal supervision.
• Maintain a clean, safe, and organized work area at all times.
• Ensure proper timing for orders to support efficient service.
• Assist with receiving, rotating, storing, and replenishing requisitions.
• Restock dishes, silverware, and related items as needed.

Skills

Knife skills

Cooking techniques

Food safety

Follow recipes

Time management

Organization

Teamwork

Communication

Physical stamina

Education

High School Diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Master Pastry Cook - Full Time

Full-time Regular 2012 Full-Time Culinary Las Vegas, NV, US

6 days ago Requisition ID: 5285

Position Title: Master Cook

Reports To: Executive Chef / Executive Sous Chef

Department: Culinary

Shift: Varies

Role: The Master Cook is responsible for preparing and cooking a variety of hot and cold food items across all culinary outlets. This role requires previous culinary experience, strong knife skills, and a solid understanding of culinary terminology, techniques, and safe food ‑handling practices. The Cook is expected to perform all duties efficiently, consistently, and in alignment with departmental standards to ensure high ‑ quality food execution and an excellent guest dining experience. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications:

• Education: High School Diploma or GED.
• Experience: Must have a minimum 3-year experience in culinary food service.
• Skills:
  • Strong culinary foundation with solid knife skills and understanding of cooking techniques.
  • Knowledge of food safety, sanitation, and proper food ‑ handling practices.
  • Ability to follow recipes accurately and maintain consistent quality.
  • Efficient time management, organization, and attention to detail.
  • Ability to work in a fast ‑ paced environment, both independently and as part of a team.
  • Good communication skills and the physical stamina required for kitchen work.

Required Work Cards needed:

• Valid Clark County Health Card

Key Responsibilities: Responsibilities include, but are not limited, to the following:

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by Chef de Parties, Sous Chefs, and Chefs.
• Must be able to work all stations in any kitchen independently and with minimum supervision
• Maintain a clean, safe, and well ‑ organized work area at all times.
• Ensure proper fire times and ticket times to support efficient service.
• Assist with receiving, rotating, storing, and replenishing daily requisitions.
• Restock dishes, silverware, and related items as needed to support smooth kitchen operations.
• Perform all reasonable tasks assigned by management within the scope of the role.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions:

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, applicants, fellow Associates and guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility, bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
• Requires lifting items weighing up to 40 lbs.
• Ability to use computer to do ordering
• Requires eye/hand coordination.
• Requires basic math.
• Requires the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.