Pastry Cook

Relax and recharge at Loews Ventana Canyon Resort, a top choice among Arizona luxury resorts. Whether you explore the best of Tucson or enjoy the stunning Catalina Mountain range, you can consider us your desert oasis. Welcome to a Sonoran Escape for the Senses.

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
• Leads cooks when supervisors are not present.
• 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

• Good knowledge of classical French desserts, chocolate handling and sugar work preferred
• Good knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
• Good knowledge on mousses, custards and sauces
• Good knowledge on chocolate tempering, sculpting, and sugar working
• Comprehend and execute BEO'S
• Creation of amenities
• Able to handle pop up
• Strong knowledge on overnight baking
• Knowledge on restaurant desserts, and desserts special
• Ability to work under pressure, handle multiple tasks and difficult situations
• Knowledge of operating all kitchen/pastry equipment, "mixers, tilt skillets, ice cream machine"
• Basic mathematical skills
• Must be able to obtain Food Handler's Card
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

• Pastry diploma or degree preferred

• Minimum of 4-6 year’s experience with a strong working knowledge of the fundamentals of cooking, baking and pastry