Pastry Cook lll

The Maybourne Beverly Hills; Beverly Hills (CA); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

Company matched 401(k) plan

Flexible Spending

Paid Time Off

Employee Recognition Programs

Colleague meals

Job summary

The Maybourne Beverly Hills is seeking a Pastry Cook III to assist in creating exceptional desserts and pastries for daily operations and special events. This role requires adherence to exact recipe specifications and high sanitation standards to ensure guest satisfaction.

The ideal candidate will have at least one year of relevant experience, be detail-oriented, and possess strong communication skills. Applicants should be prepared for a fast-paced kitchen environment.

Qualifications

• Must possess a good attitude and communicate effectively in English.
• Knowledge of food handling, storage, preparation, and cooking safety practices.
• Ability to follow oral and written instructions accurately.

Responsibilities

• Assist the Pastry Chef in preparation for events and daily operations.
• Maintain cleanliness and organization of the pastry station.
• Adhere to sanitation standards and safety procedures.

Skills

Attention to detail

Ability to work under pressure

Proficient knife skills

Understanding of cooking methods

Education

1-year pastry experience or culinary equivalent

Tools

Kitchen equipment and utensils

Job description

Summary of Position

A Pastry Cook III for Maybourne Beverly Hills assists the pastry team with the preparation of all breads, pastries and desserts for daily operations and special events. The role also includes banquets and a‑la‑cart prep. The Pastry Cook III must follow exact recipe specifications and quality standards while using the freshest and highest quality ingredients available, ensuring the highest sanitation standards are met and delivering exceptional guest satisfaction within a safe and sanitary work environment.

Roles and Responsibilities

• Provide assistance to the Pastry Chef with preparation of all breads, pastries and desserts for daily operations and all special events as well as to assist with banquets and a‑la‑cart prep and service.
• Report to work in uniform at posted scheduled times.
• Assist Pastry Chef with am production and pm production.
• Review bakery needs for special events in conjunction with the Pastry and/or Executive Chef as they occur.
• Assist the Pastry Chef with daily quality control checks.
• Maintain a clean and organized working environment at all times.
• Follow “clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
• Follow safety procedures for operating and cleaning all machinery at all times.
• Check‑in with supervisor at the beginning of shift for instructions.
• Keep par stocks at proper levels. Increase or decrease productions as necessary.
• Inform management of any problems concerning food quality production.
• Inform supervisor of any items that were unfinished before service.
• Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
• Ensure the pastry station is ready to serve fifteen (15) minutes prior to service time.
• Report all maintenance and/or repair needs to Pastry, Sous, or Executive Chef.
• Submit a list of all products and materials needed to accomplish daily Pastry Chef on a daily basis.
• Assist with regular kitchen duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing kitchen.
• Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
• Maintain high standards of quality appearance for all food prepared and served.
• Wear clean uniform at all times.
• Attend all kitchen employee meetings.
• Clean entire station, including all reach‑ins and shelves at the end of the shift.
• Keep walk‑in organized at all times.
• Be able to change from accustomed shift to meet business demands.
• Must be able to work weekends, holidays and overtime as needed.
• Perform other duties as assigned. At the end of the shift, clean entire station, including reach‑ins, shelves and steam table. All unnecessary food must be returned to walk‑in on proper shelf, all inserts clean and everything restocked. Check‑out with supervisor.
• Report to work on time. Is aware of schedule at all times and if unable to attend work, notifies management.
• Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.
• Adhere to meal break policy and proper payroll procedures.
• Perform additional duties/tasks as and when assigned by hotel management.

Qualifications

• 1‑year pastry experience or culinary equivalent
• Must possess good attitude, attention to detail, and ability to work under pressure
• Must possess the ability to read, understand and communicate verbally in English
• Display proficient knife skills and knowledge of basic cuts
• Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
• Knowledge of the effects of time, temperature, and weather conditions on food.
• Knowledge of the methods and techniques for preserving pastries.
• Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.
• Knowledge of the types and causes of cooking deficiencies.
• Skill in the use of equipment and utensils used for weighing and measuring food.
• Ability to judge the proper quality, appearance, and condition of food by sensory observation.
• Ability to read and interpret recipes and weights and measures tables.
• Ability to follow oral and written instructions.
• Ability to establish and maintain harmonious working relationships with others.

Physical Requirements

• Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required.
• Regular bending to lift items and supplies. Some kneeling.
• To complete a task, may be stationary for short periods of time.
• Ability to go up and down stairs between the ground level and lobby level.
• Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke.
• Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2‑3 months of the year, low temperature can get as low as 30 degrees.
• Check quality and portions of food. Visual cooking cues and surroundings.
• Reading recipe cards, procedures, safety information and food labels.
• Basic kitchen cleaning supplies and sanitizers.
• Hair restraint/hat, gloves, apron, chef’s jacket, closed‑toed shoes.
• Communicate with kitchen staff and service team.
• Must be able to obtain any required food handling or sanitation certifications required by local or state agencies.

Equal Opportunity Employer

Maybourne is proud to be an Equal Employment Opportunity. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the HR department directly.

Company Benefits

• Company matched 401(k) plan
• Company matched Health Savings Plan
• Flexible Spending
• Paid Holidays
• Paid Time Off
• Employee Assistance Program
• Free Parking
• Employee Recognition Programs
• Colleague meals
• Colleague Referral Incentive program

*The Maybourne Beverly Hills participates in E‑Verify.*