Cook III-Pastry

Marriott is seeking a skilled Cook III – Pastry to craft high-quality desserts in a fast-paced hotel environment. Find out more about the daily tasks, overall responsibilities, and required experience for this opportunity by scrolling down now. This role prepares, bakes, and finishes pastries for restaurants, banquets, and events while upholding strict food safety, portion, and presentation standards. The Cook III mentors junior staff, assists with menu execution, and maintains a clean, organized pastry kitchen. Join a people-first culture offering growth, training, and exposure to global hospitality operations and guest experience excellence. Prepare, bake, and finish pastries, breads, and desserts to Marriott brand standards Follow precise recipes, portion standards, and presentation guidelines Operate and maintain pastry equipment, ensuring cleanliness and safety compliance Monitor inventory of pastry ingredients and assist with ordering and storage Collaborate with culinary team to develop seasonal pastry items and banquet menus Ensure food safety, proper labeling, and rotation (FIFO) in pastry areas Train and mentor junior pastry staff on techniques and station setup Support banquet and restaurant service with timely pastry production Pastry preparation Baking techniques Dessert plating and presentation Food safety and sanitation xevrcyc Recipe scaling and measurement Commercial kitchen equipment operation Inventory and stock rotation Banquet and high-volume production Time management in fast-paced kitchens Team collaboration Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k Food Handler or Food Safety certification (e.g., ServSafe) Culinary or pastry arts diploma or certificate preferred Allergen awareness training preferred