Pastry Cook II

Pastry Cook II – Loews Hotels & Co

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world‑class team brings to life the incredible, award‑winning hotels located at Universal Orlando Resort. Named one of Central Florida’s Top Workplaces and one of America’s Best‑in‑State Employers by Forbes, we are committed to our “power of we” culture.

We offer excellent benefits and perks including one free meal per shift and free theme park access.

We have a dynamic culture that makes every day interesting, challenging, fulfilling, and fun.

We embrace diversity at our core and offer the opportunity for all team members to reach their potential.

We invest in training and development opportunities for all team members.

We promote social responsibility by being a good neighbor in the community.

We care for you, just as we care for others.

Join the team at this Italian‑inspired hotel that is a re‑creation of the seaside village of Portofino, Italy.

This position is responsible for maintaining, setting up, producing food, and controlling quality of all food items prepared in the pastry department.

• Reports directly to the Pastry Chef and Sous Chef
• Report cook I if any of the above is absent
• Prepares all volume food items according to standard recipes and specifications to ensure consistency of product
• Must adhere to control procedures for cost/quality
• Checks and controls the proper storage and rotation of product, checking on portion control to maintain a quality product
• Practice inventory controls, including the preparation of and pick up of items from the storeroom
• Stores all food in refrigerated boxes including covers, labels, and dates
• Cleaning of walk‑ins, reach‑in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations
• Maintains area in a clean condition at all times
• Will be required to work varying schedules that reflect the business needs of the hotel
• All other duties that are assigned

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance
• Is polite, friendly, and helpful to all guests, management and fellow employees
• Attends all appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

• 3–5 years Baking/Pastry experience in a high‑volume hotel or freestanding restaurant
• Strong hands‑on proficiency in piping, cake assembly and decoration, chocolate tempering, molded desserts, and basic sugar work
• Solid foundation in classical and contemporary pastry techniques including mousses, glazes, laminated doughs, choux, and plated dessert components
• Proven ability to manage production timelines while maintaining consistent quality, presentation standards, and food safety practices
• English language communications required
• Requires full availability including days, nights, weekends, and holidays