Pastry Cook

Paycom - ATS; Los Angeles (CA); On-site; USD 42,000 - 60,000; Full time

Job summary

Hotel Clark seeks a Pastry Cook to manage the pastry station, producing breads, pastries, and plated desserts for restaurant service, banquets, and team dining. You will oversee production, ensure quality, and mentor entry-level pastry staff in a fast-paced environment.

Experience in high-volume pastry, laminated doughs, and banquet dessert service is preferred. This on-site position requires strong attention to detail, teamwork, and a California Food Handler Card within 30 days of hire.

Qualifications

• High school diploma or equivalent required; culinary training preferred.
• Strong baking and pastry knowledge and technical skills.
• Experience with high-volume pastry production and banquet dessert service preferred.

Responsibilities

• Prepare and bake breads, pastries, desserts, and plated sweets according to recipes and quality standards.
• Execute pastry production across restaurant, banquet, in-room dining, and team member dining service areas.
• Own the pastry station during service, direct prep support, and train entry-level pastry staff.
• Follow FIFO and proper storage; inspect refrigeration and storage areas.
• Coordinate with stewarding to ensure clean plates, utensils, and equipment availability.
• Assist with training initiatives and support kitchen efficiency.

Skills

Baking techniques

Pastry production

Plating & presentation

Team training

Education

High school diploma or equivalent

Culinary training

Tools

Ovens

Mixers

Sheeters

Job description

Job OverviewThe Pastry Cook plays an important role in delivering consistent, high-quality baked goods, desserts, and plated pastries across the hotel’s food and beverage operations, including restaurant service, banquets, and team member dining. This position is responsible for managing the assigned pastry station, producing items according to established recipes and presentation standards, and supporting smooth daily service in a fast-paced pastry and bakery environment.Working with limited supervision, the Pastry Cook helps maintain a clean, safe, and organized pastry area while providing guidance and support to prep cooks and entry-level pastry team members. Success in this role requires strong baking and pastry skills, precision in measuring and timing, attention to detail, teamwork, and the ability to stay focused and professional while working around ovens, mixers, and the physical demands of daily production.Job ResponsibilitiesPastry Production & Baking ExecutionPrepare and bake breads, pastries, desserts, and plated sweets in accordance with standardized recipes and quality standards.Execute pastry and dessert production across restaurant, banquet, in-room dining, and team member dining service areas.Ensure consistency in flavor, texture, portioning, and plating of all pastry items.Assist with daily production lists, mise en place, and station setup for service periods.Own the pastry station during service, direct prep support, and provide guidance and on-the-job training to entry-level pastry and prep team members.Product Quality, Storage & Inventory ControlFollow proper food handling, storage, and rotation procedures, including FIFO standards.Inspect refrigeration, freezer, and dry storage areas to ensure proper organization, labeling, and compliance.Assist with requisition of baking ingredients, inventory tracking, and minimizing waste and over-production.Support ordering processes and maintain organized storage systems.Sanitation, Safety & Equipment ManagementMaintain cleanliness and sanitation of workstations, mixers, ovens, sheeters, and pastry storage areas.Adhere to all food safety, health, and sanitation regulations.Report equipment irregularities, maintenance needs, and safety hazards promptly.Coordinate with stewarding to ensure availability of clean plates, utensils, and equipment.Operational Support & CommunicationWork collaboratively with culinary and stewarding teams to ensure smooth kitchen operations.Communicate effectively with supervisors regarding production needs and operational issues.Maintain professionalism and composure in high-pressure environments.Assist with training initiatives and support overall kitchen efficiency.Education: High school diploma or equivalent required; culinary or baking and pastry arts training preferred.Experience: Minimum 2 years of high-volume pastry, bakery, or equivalent culinary experience required. Demonstrated experience in pastry production, dessert plating, laminated doughs, and multi-outlet or banquet dessert service preferred. Equivalent combinations of education, training, and experience will be considered.Skills and Abilities:Strong knowledge of baking and pastry techniques, including doughs, batters, custards, creams, and chocolate workAbility to scale recipes accurately and follow precise weights, measurements, and timingUnderstanding of production planning, dessert menu execution, and pastry kitchen workflowAbility to implement FIFO inventory control practicesAbility to work independently with minimal supervisionStrong attention to detail and food quality standardsAwareness of allergens and dietary restrictions common to baked goods and dessertsAbility to maintain professionalism in high-stress environmentsEffective communication skills with team members, vendors, and guestsAbility to identify and report equipment or safety concernsBasic understanding of inventory processes and cost control supportCreative, flexible, and team-oriented approachAvailability to work varied shifts, including evenings, weekends, and holidaysCertifications: A valid California Food Handler Card is required within 30 days of hire.Travel required: NonePhysical requirements:Standing for extended periods on hard kitchen floors near ovens and hot equipmentFrequent walking, reaching, pushing/pulling, and use of fine and gross motor skillsOccasional bending and crouchingAbility to lift and carry up to 10 lbs. constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionallyAbility to work in a physically demanding kitchen environmentCompensation Disclosure: The posted pay range reflects the actual compensation for this position and is provided in accordance with applicable pay transparency laws. For positions with a fixed rate of pay, the posted range represents the advertised rate for the role.Equal Employment Opportunity: Hotel Clark is an Equal Opportunity Employer. Employment practices are administered in accordance with applicable federal, state, and local laws.Job Description Disclaimer: This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to revise, modify, add, or remove job duties and responsibilities as business needs dictate.