Pastry Cook – Intermediate

Hyatt Taleo; Tucson (AZ); Sur place; USD 20 000 - 29 000; Plein temps

Avantages offerts par ce poste

Complimentary room nights

Discounted Family Rates

Medical, Prescription, Dental and Vis

401K with company match

Paid Time Off

Paid sick time

Adoption Assistance

Tuition & Wellbeing Reimbursement

Free colleague meals during shift

Employee Stock Purchase Plan

Access to resort facilities

Résumé du poste

Miraval Arizona Resort and Spa in Tucson seeks a Pastry Cook – Intermediate to join our culinary team. You will prepare breakfast pastries, desserts, and related items following recipes and yield guides while supporting opening duties and daily production planning.

The role requires 1–2 years experience or a related certificate, ability to work in a fast-paced setting, and availability on weekends/holidays. This is an hourly, full-time position at Miraval’s resort environment.

Qualifications

• One year certificate or 1–2 years related experience or equivalent education.
• Hotel experience preferred.
• Ability to work in a fast-paced environment.
• Ability to stand for long periods of time.
• Flexible availability to include weekends and holidays.
• Sit/stand for long periods and walk up and down stairs.
• Lift, push, pull 50 pounds daily.
• Reach with arms and hands and bend at the waist.
• Fine motor skills for food preparation with knives.

Responsabilités

• Maintain complete knowledge of correct maintenance and use of equipment, using tools as intended and safely.
• Maintain sanitation/health regulations and hotel requirements.
• Meet with Executive Chef to review assignments and schedule changes.
• Perform Opening Duties: inspect cleanliness, check schedule, set priorities, notify shortages.
• Prepare all menu items following recipes and yield guides to standards.
• Inform Executive Chef of foreseeable shortages before items run out.
• Inform F&B staff of 86’d items and available specials.
• Maintain proper storage procedures per Health Dept and hotel requirements.
• Minimize waste and control food cost.

Connaissances

Fast-paced environment

Stand long hours

Stairs walking

Lift 50 lbs daily

Fine motor knives

Formation

One year certificate or 1–2 years related experience

Description du poste

Pastry Cook – Intermediate | TUC002103

Description

At Miraval, we embrace individuality, forge authentic connections, and offer creative opportunities. We live what we teach and provide tangible examples of how the power of mindfulness can profoundly transform people’s lives.

Our culture is rooted in the notion of balance. A balanced center grounds us. Its harmony inspires us. Balance is a process that is organic, evolving, and perpetually moving toward equilibrium.

Your passion, your life, your work — in balance.

++SUMMARY++

The Pastry Cooks responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

Essential Functions:

1. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

2. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

3. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

4. Complete Opening Duties: a. Inspect the cleanliness and working conditions of all tools, equipment and supplies. b. Check production schedule and par. c. Establish priority items for the day. d. Inform the Executive Chef of any supplies that need to be requisitioned.

5. Prepare all menu items following recipes and yield guides, according to departmental standards.

6. Inform the Executive Chef of any foreseeable shortages before items run out.

7. Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.

8. Maintain proper storage procedures as specified by Health Department and hotel requirements.

9. Minimize waste and maintain controls to attain forecasted food cost.

View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel.

Qualifications

• One year certificate from college or technical school; or 1-2 years related experience and/or training; or equivalent combination of education and experience.
• Hotel experience preferred
• Ability to work in a fast-paced environment
• Ability to stand for long periods of time
• Flexible availability to include weekends and holidays required
• Ability to sit and/or stand for long periods of time and walk up and down stairs and walk intermittently for short distances.
• Ability to lift, push and/or pull 50 pounds or more on a daily basis.
• Ability to reach with arms and hands and bend at the waist when necessary.
• Ability to use fine motor skills in manipulating knives in food preparation.

++Benefits++

We offer excellent benefits:

• Complimentary room nights*
• Unlimited discounted and Friends & Family Room Rates
• Medical, Prescription, Dental and Vision Insurance on 30^th^ day of employment*
• 401K with company match*
• Generous Paid Time Off policy*
• Paid sick time
• Paid Family Bonding Time and Adoption Assistance*
• Tuition & Wellbeing Reimbursement*
• Free colleague meals during shift
• Employee Stock Purchase Plan*
• Access to resort facilities including spa services, programs, hiking trails and gym

*Exact benefit package is contingent on status

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Primary Location

: US-AZ-Tucson

Organization

: Miraval Arizona Resort and Spa

Pay Basis

: 18.00 Hourly US Dollar (USD)

Job Level

: Hourly/Entry Level Employee | Full-time

Job

: Culinary