Pastry Cook 2

Job description

Loews Coral Gables Hotel offers careers at a AAA Four-Diamond property in the heart of The Plaza Coral Gables. Team members support 242 guestrooms, four dining outlets, a spa, fitness center, rooftop pool, and 30,000 square feet of indoor/outdoor event space near Miracle Mile. Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer : Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more Subsidized Parking Rates Complimentary meals in Team Member Café while working Benefits are subject to eligibility and may vary by position What We’re Looking For: As a Pastry Cook II, you’ll be a key member of the pastry team, supporting the production of high-quality desserts, baked goods, and plated sweets served across our outlets including fine dining, banquets, and in-room dining. You’ll work under the guidance of the Pastry Chef to ensure the preparation and presentation of each item meets our elevated standards of quality, taste, and visual appeal. This position offers the opportunity to expand your skills, gain leadership experience, and contribute creatively in a fast-paced, professional hotel kitchen environment. Who You Are: A passionate and skilled pastry professional with strong foundational baking knowledge Self-motivated, organized, and capable of working independently with minimal supervision Committed to maintaining high standards of quality, cleanliness, and consistency Eager to collaborate with a team and contribute to a positive kitchen culture Comfortable operating in a fast-paced environment with attention to detail under pressure A creative thinker who appreciates both classic and modern pastry techniques Reliable, punctual, and adaptable to the dynamic needs of hotel kitchen operations Veterans and military spouses are encouraged to apply What You Will Do: Prepare, bake, and finish a variety of pastries, cakes, breads, and plated desserts Assist with daily mise en place and production prep for all hotel dining outlets Follow established recipes and presentation standards with accuracy and consistency Execute intermediate pastry techniques such as mousses, choux, custards, and laminated doughs Maintain a clean, organized, and HACCP-compliant workstation Ensure proper storage, labeling, and rotation of all ingredients and prepared items Operate kitchen equipment such as mixers, ovens, proofers, and sheeters safely and efficiently Assist with the training and mentoring of junior pastry cooks or apprentices as directed Collaborate with the pastry team on seasonal desserts, banquet menus, and special events Communicate effectively with kitchen and service teams to ensure seamless service Regular attendance in conformance with standards May be required to work varying schedules to reflect business needs Required to attend all mandatory training sessions and meetings Perform other duties as assigned Your Qualifications Include: Required 1–2 years of professional pastry experience, ideally in a hotel, resort, or upscale restaurant Proficiency in core pastry skills including doughs, fillings, custards, and garnishes Familiarity with commercial kitchen equipment and food safety procedures Ability to work efficiently both independently and as part of a team Strong organizational and time-management skills Preferred Certificate or diploma in Culinary or Pastry Arts