Pastry Cook

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

Full-Time

Position Summary

The Pastry Cook prepares baked goods, desserts, and pastry items to recipe and presentation standards, supporting the pastry kitchen across the resort's restaurants, banquets, in-room dining, and special events under the direction of the Pastry Chef, while maintaining a clean, organized, and safe kitchen.

Essential Duties & Responsibilities

• Prepare pastries, breads, desserts, and specialty baked goods for restaurants, banquets, and catered events, following standardized resort recipes and presentation standards.
• Measure, mix, and process ingredients accurately using established recipes, techniques, and portioning guidelines.
• Bake, decorate, and plate desserts to consistent quality and presentation standards under the direction of the Pastry Chef.
• Assist with prep for banquet and event dessert orders, including weddings, conferences, and VIP functions.
• Monitor stock levels of pastry ingredients and supplies; notify the Pastry Chef of shortages or reorder needs.
• Follow all food safety, sanitation, and health department regulations (ServSafe / HACCP standards).
• Maintain a clean, organized workstation, including proper storage, labeling, and rotation of products (FIFO).
• Operate and clean pastry equipment (mixers, proofers, tempering machines, ovens) safely and properly.
• Communicate with kitchen and service staff to ensure timely, accurate delivery of pastry items.
• Perform other culinary duties as assigned by the Pastry Chef or Executive Chef.
  
  

Qualifications

QUALIFICATIONS

• 1 year of experience as a Pastry Cook, Baker, or similar role; hotel, resort, or high-volume restaurant experience preferred.
• Culinary or pastry arts education/certification a plus; equivalent hands-on experience considered.
• Basic to intermediate knowledge of baking techniques, measurements, and dessert plating.
• Working knowledge of food safety standards; Food Handler's Card required (ServSafe preferred or obtained within 30 days of hire).
• Ability to follow recipes precisely and work efficiently in a fast-paced kitchen environment.
• Strong attention to detail and willingness to learn from senior pastry staff.
• Flexible availability, including early mornings, evenings, weekends, and holidays.
  
  

Physical Requirements

• Ability to stand and walk for extended periods (up to 8 hours).
• Ability to lift and carry up to 50 lbs.
• Ability to work in a kitchen environment with exposure to heat, cold, and sharp equipment.
• Manual dexterity for detailed pastry and decorating work.