Pastry Cook - Banquets

POSITION SUMMARY The Pastry Cook, under the supervision of the Banquet Chef, is responsible for preparing fresh-baked goods, pastries, and plated desserts for the property’s banquet, catering, and special event operations. This role focuses on producing cakes, tarts, cookies, breads, and other baked and finished dessert items to support events of varying size and formality. Pastry Cook ensures all items are prepared to recipe specifications, brand standards, food safety requirements, presentation, and quality expectations.