Pastry Cook II: Elevate Desserts in Luxury Kitchen

BHC; Charleston (SC); Hybrid; USD 36,000 - 48,000; Full time

Job summary

The Cooper in Charleston, SC is seeking a Pastry Cook II to support the Executive Pastry Chef in producing high‑quality pastries, bread, desserts, and plated specials for hotel guests and events. You will follow standard recipes, prepare ingredients, and assist in presenting items to reflect luxury hotel standards.

You will maintain strict sanitation, monitor temperatures, manage mise en place, and collaborate with kitchen staff to ensure timely, consistent service during peak periods.

Qualifications

• High school diploma or equivalent.
• Certification of culinary/pastry training or apprenticeship required.
• Minimum one year experience and/or training in the Culinary Department of a luxury hotel.

Responsibilities

• Assist the Executive Pastry Chef in production of all pastry items.
• Assist with production of presentations and displays of pastries, bread, ice creams, sorbets, creams, jams, and centerpieces.
• Ensure proper sanitation and maintenance of kitchen equipment and operation.
• Prepare and cook items according to recipes, quality and presentation standards.
• Follow food safety handling policies and procedures and maintain cleanliness of kitchen areas.

Skills

Culinary experience

Pastry experience

Food safety

Education

High school diploma or equivalent

Culinary/pastry training or apprenticeship

Pastry or Culinary degree preferred

Job description

The Cooper in Charleston, SC is seeking a Pastry Cook II to support the Executive Pastry Chef in producing high‑quality pastries, bread, desserts, and plated specials for hotel guests and events. You will follow standard recipes, prepare ingredients, and assist in presenting items to reflect luxury hotel standards.

You will maintain strict sanitation, monitor temperatures, manage mise en place, and collaborate with kitchen staff to ensure timely, consistent service during peak periods.