Creating memorable dining experiences at the Hyatt Regency Lake Tahoe Resort, Spa and Casino begins behind the scenes with our Culinary and Pastry team's commitment to safe, efficient operations and exceptional cuisine. Join an engaging, fast-paced and professional kitchen environment! We take pride in our profession and enjoy providing guests with meaningful and tasty experiences. Our culinary department maintains high standards in food quality, communication, sanitation and teamwork.

Culinary Management at the Hyatt Lake Tahoe Resort, Spa and Casino has been consistent, and our core team has been in place with long tenure, creating a stable work environment for our associates. If you are ready for the next step in your career or want to further challenge yourself, this position will be an excellent opportunity for you.

A Pastry Cook is an intermediate to advanced position within our kitchen team.

This person should have a natural passion for food and desire to grow as a culinary professional.

We are looking for an individual with experience in the profession. Candidate should be able to prepare and cook food according to recipes, highest quality and presentation standards, follow all company, safety, security policies and procedures. Must be able to communicate, using clear and professional language. Needs to support team to reach common goals; listen and respond appropriately to the concerns of other employees and management. A Pastry Cook should be able to learn and master new stations and responsibilities within reasonable timelines and clearly distinguish themselves from entry-level cooks. This person should aim to achieve the next level of baking, by consistently demonstrating the commitment to quality, department and hotel policies as well as displaying pride in the profession.

Pastry Cook Job Responsibilities:

• The Pastry Cook's responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, cakes, mousses, custards, amenities, and special request items.
• Meet with the Executive Pastry Chef and/or Pastry Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Follow all prep lists, EOs, and recipes.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Adhere to proper food handling, sanitation, and safety procedures; maintain temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintain appropriate dating, labeling, and rotation of all food items.