Cook I - Pastry Specialist

Role Overview

The Cook I specializing in pastry will be responsible for preparing breads, pastries, doughs, fillings, and related baked goods. This includes tasting, baking, and decorating items as required by daily production schedules. The role involves adhering strictly to recipes, quality standards, presentation guidelines, and food preparation checklists to maintain high culinary standards.

Key Responsibilities

• Review production sheets to determine daily baked goods to be made.
• Prepare and bake food according to recipes and quality standards.
• Maintain kitchen logs to comply with food safety regulations.
• Inform the Head Chef about surplus food items to assist with daily specials planning.
• Operate and handle cooking tools, equipment, and appliances safely and correctly, especially those related to baking measurements and preparation.
• Enforce policies and procedures for food safety and personal hygiene requirements.
• Verify proper temperatures of kitchen appliances and food; report any concerns to management.
• Monitor food quality and portion sizes throughout the workday.
• Support management with recruitment, training, scheduling, evaluation, counseling, discipline, motivation, and coaching of kitchen staff by setting an example.
• Comply with all company policies including safety protocols; promptly report injuries, accidents, or unsafe work conditions; participate in all relevant safety trainings and certifications.
• Maintain professional appearance and confidentiality of company information and assets.
• Communicate clearly and professionally with colleagues and follow proper phone protocols.
• Promote positive working relationships and teamwork to achieve shared goals.
• Serve as a role model or mentor within the department.
• Meet expected quality standards consistently.
• Physically handle objects weighing up to 25 pounds independently; work safely on uneven or slippery surfaces.
• Perform physical activities such as stretching overhead, bending, twisting, stooping, and standing or walking for extended periods.
• Carry out additional reasonable duties as assigned by supervisors.

Desired Qualifications and Experience

• Technical or vocational school diploma related to culinary arts.
• Minimum two years of relevant work experience in a similar role.
• No supervisory experience required.
• No licenses or certifications mandated.

Company Commitment

St. Regis Hotels & Resorts and Marriott International emphasize a welcoming, inclusive work environment promoting equal opportunity and celebrating diversity. The brand upholds nondiscrimination policies based on disability, veteran status, or other protected characteristics and strives to foster a workplace where cultural richness and diverse backgrounds are valued.

About St. Regis

St. Regis brings timeless elegance combined with modern sophistication across more than 50 luxury hotels and resorts globally. Established in early 20th century New York by John Jacob Astor IV, the brand is committed to unparalleled service and exclusive experiences, including butler services, delivered by a dedicated, friendly team. Joining St. Regis means being part of Marriott International’s prestigious portfolio and working within an inspiring global team where you can thrive and reach your potential.