Pastry Cook

Hotel Haya, managed by Aparium Hotel Group, is a distinguished boutique hotel located in the vibrant and historic Ybor district, just a short trolley ride from downtown Tampa. This establishment beautifully blends Cuban, Italian, and Spanish influences, offering guests an immersive cultural experience. The property features 178 guest rooms, more than 7,000 square feet of banquet space, a world-class restaurant, an airy cafe, and a lush courtyard complete with a pool. Aparium Hotel Group, founded in 2011, has established itself as an innovative hotel brand recognized for combining the business acumen of large hospitality companies with the charm and character intrinsic to boutique hotels. This approach targets growth in bustling smaller markets and emphasizes a philosophy that puts people, place, and character at the core of its operations. Aparium Hotels stand out by valuing and celebrating the individuals who work and stay within their properties, showcasing a deep commitment to community pride and exceptional guest experience.

The Pastry Cook role at Hotel Haya is a hands-on, skilled position that reports directly to the Executive Chef and Sous Chefs. This non-exempt role is integral to the culinary team, tasked with the preparation and execution of a wide array of desserts, breads, and pastries. Candidates for this position should have several years of experience and demonstrate advanced pastry techniques, including mastery in batter mixing, dough handling, custard preparation, and an understanding of ice cream formulation and croissant perfection. The ideal Pastry Cook is not only highly skilled but also driven by scientific curiosity and precision in their craft. Working at Hotel Haya means becoming part of a collaborative, respectful kitchen culture that values humility, open communication, and mutual support. There is a strong emphasis on modern coaching techniques rather than traditional authoritarian methods, paving the way for mentorship opportunities and continual professional growth within the culinary team. This position requires adaptability, respect for high culinary standards, and a dedication to providing guests with exceptional quality and presentation. Candidates should be comfortable working in a fast-paced environment, managing multiple tasks efficiently, and engaging openly with peers and leaders.