Pastry Cook

Hotel Haya, managed by Aparium Hotel Group, is a unique boutique hotel located in the heart of historic Ybor, just a trolley ride from downtown Tampa. The hotel combines Cuban, Italian, and Spanish cultural influences and features 178 guest rooms, over 7000 square feet of banquet space, a world-class restaurant, an airy café, and a lush courtyard with a pool. Aparium Hotel Group, founded in 2011, represents a new kind of hotel brand that blends the business acumen of large hospitality companies with the personalized charm of boutique hotels. It operates primarily in smaller, bustling markets, offering a distinct experience that values People, Place, and Character. This philosophy not only shapes the guest experience but also guides the company culture, emphasizing respect, diversity, equity, and inclusion for its workforce. Aparium Hospitality Services is proud to be an equal opportunity employer, committed to fostering an environment where all employees feel a sense of belonging and pride in their identity and heritage.

The role of Pastry Cook I at Hotel Haya is a critical position within the culinary team, reporting directly to the Executive Chef and Sous Chefs. This non-exempt role demands a high level of craft in pastry production, requiring the candidate to have honed skills in mixing batters, doughs, and custards, as well as an advanced knowledge of baking and pastry techniques. The Pastry Cook I contributes to the creation and execution of desserts, breads, and pastries, ensuring all items meet carefully designed recipes and presentation standards. The role involves working collaboratively within the culinary leadership team and maintaining open and transparent communication to support a positive, ego-free kitchen environment. This position values scientific curiosity about ingredients and preparation methods, encouraging continual learning and mastery. The Pastry Cook I must demonstrate a strong sense of urgency and respect for the craft while mentoring peers and embodying the team’s values of collaboration, intuitive service, and translocal hospitality. Key responsibilities include upholding company principles, engaging in daily and quarterly meetings, helping to maintain food safety standards, observing operational conditions, and supporting the smooth functioning of the kitchen through flexible role adaptation. Candidates should be self-motivated, detail-oriented, and prepared to embrace the Chef’s life with passion and professionalism, contributing to an exceptional guest experience through culinary excellence.