Pastry Cook

JOB SUMMARY
The Pastry Cook supports the Executive Pastry Chef in the preparation, production, and presentation of all pastry items for Magdalena and The Ivy Hotel. This position helps ensure consistent quality, creativity, and execution across restaurant service, afternoon tea, breakfast, in-room amenities, and special events. The Pastry Cook helps coordinate daily production, maintain an organized and sanitary workspace, and uphold the culinary standards expected of a luxury Relais & Châteaux property.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Other duties may be assigned.
Assist the Executive Pastry Chef with the preparation, production, and presentation of pastries, desserts, breads, and other baked goods in accordance with established recipes and quality standards.
Support pastry production for Magdalena restaurant, afternoon tea, hotel breakfast, in-room amenities, turndown offerings, and special events.
Help organize daily production schedules and prioritize tasks to ensure all items are prepared accurately and on time.
Maintain consistency in flavor, texture, portion size, quality, and presentation.
Assist with inventory management, ingredient preparation, proper storage, labeling, and stock rotation.
Monitor ingredient usage and help minimize waste while maintaining quality standards.
Maintain a clean, organized, and sanitary work environment in accordance with food safety and sanitation requirements.
Ensure equipment, tools, and workstations are properly maintained and stored.
Communicate effectively with the Executive Pastry Chef, Executive Chef, and other kitchen team members to support smooth daily operations.
Provide guidance and support to other team members as needed.
Demonstrate initiative, attention to detail, creativity, and a commitment to continuous improvement.
Arrive prepared and on time for scheduled shifts and maintain a professional appearance and demeanor.
Support other kitchen stations and culinary operations when needed to ensure the success of the overall team.
Plate dishes as instructed by the Executive Pastry Chef and Executive Chef
Exhibit excellent time management, with and independently of the Executive Pastry Chef, in both preparation and dinner service.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION AND/OR EXPERIENCE
High school diploma or general education degree (GED) required.
Culinary degree, pastry arts certification, or equivalent professional training preferred.
A minimum of two years of professional pastry or baking experience is required, preferably in a fine-dining restaurant, luxury hotel, or comparable culinary environment.
Strong knowledge of pastry techniques, baking methods, ingredient handling, and food safety practices.
Previous experience assisting with production planning and inventory preferred.
Night and Weekend availability required.
LANGUAGE SKILLS
Ability to read and interpret recipes, production sheets, instructions, and standard operating procedures.
Ability to communicate clearly and professionally with culinary team members and management.
Ability to follow written and verbal instructions and communicate relevant operational needs.
MATHEMATICAL SKILLS
Ability to accurately measure, weigh, scale, and portion ingredients.
Ability to perform basic mathematical calculations involving weight, volume, recipe conversions, and production quantities.
REASONING ABILITY
Ability to organize and prioritize multiple tasks in a fast-paced kitchen environment.
Ability to identify and address routine production challenges while maintaining quality and consistency.
Ability to work independently when directed and exercise sound judgment within established standards.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of the job, the employee is regularly required to stand, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10-15 pounds, frequently lift and/or move up to 50 pounds. Ability to stand for up to 10 hours. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported.
The noise level in the work environment is usually loud.
Applicants need to provide their own work permit and only local candidates will be considered.

Employment type
Full-time

Work arrangement
No