Pastry Cook

Boston, MA, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $29.21

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

employee discount

Personalized development opportunities

Corporate social responsibility involvement

Job Description

Raffles Boston is more than just a luxury hotel; it embodies a state of mind, merging an iconic legacy with modern sophistication. Established as the North American flagship of the renowned Raffles brand, which originated in Singapore in 1887, Raffles Boston carries forward a tradition of exceptional hospitality, cultural curiosity, and legendary service. The hotel is situated in the vibrant heart of Boston, a city rich with history and significance. With its blend of timeless elegance and contemporary design, Raffles Boston offers guests an unparalleled experience that combines comfort, style, and impeccable service.

At Raffles Boston, the team members are considered the soul of the establishment. They embrace a culture rooted in respect, integrity, belonging, and excellence, striving to create meaningful experiences that resonate deeply with every guest. Every interaction at Raffles Boston is crafted to be thoughtful and memorable, transforming visitors into friends and friends into family. The hotel’s commitment to superior service and a welcoming atmosphere makes it a leading choice for travelers seeking both luxury and heartfelt hospitality.

The Pastry Cook role at Raffles Boston offers an exceptional opportunity to be part of this prestigious legacy. The position involves preparing and presenting a variety of high-quality pastries, desserts, breads, and specialty items that uphold the luxury standards for which Raffles is celebrated worldwide. As a crucial member of the culinary team, the Pastry Cook will ensure consistency, creativity, and meticulous attention to detail across all food production activities.

Responsibilities include supporting the daily operations across the hotel’s outlets, banquets, and special events, ensuring all pastries and sweet items meet the exacting standards typical of Raffles Boston. The Pastry Cook works closely with F&B managers and kitchen staff, coordinating production schedules, maintaining kitchen cleanliness and organization, and supervising the pastry team to achieve optimal productivity and quality. There is also a strong focus on adhering to health and safety regulations, managing inventory and purchasing needs, and maintaining the highest levels of food quality and presentation.

This role provides the chance to develop professionally within Accor’s extensive brand portfolio and benefit from personalized development opportunities. New employees start with an introductory hourly wage, which increases after a probation period, coupled with comprehensive benefits such as medical, dental, vision, and life insurance, employee discounts for worldwide Accor properties, and involvement in corporate social responsibility efforts. The Pastry Cook at Raffles Boston is a vital ambassador of the hotel’s culinary excellence and a contributor to the unique guest experience that defines the Raffles brand.

Job Requirements

Culinary degree required
Baking experience required
Knowledge of F&B preparation techniques
Understanding of health department rules and regulations
Familiarity with liquor laws and regulations
Ability to supervise and schedule a team
Strong organizational and communication skills
Experience in quality and quantity control in food production

Job Qualifications

Pastry cook level experience in a luxury hotel an asset
Baking experience required
Culinary degree required
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations

Job Duties

Work with other F&B managers and keep them informed of F&B issues as they arise
Keep immediate supervisor fully informed of all problems or matters requiring attention
Coordinate and monitor all phases of loss prevention in kitchen areas
Prepare and submit required reports in a timely manner
Monitor quality of all food product and presentation
Ensure preparation of required reports including wage progress, payroll, revenue, employee schedules, quarterly action plans
Responsible for quality and quantity control of food production and appropriate staffing of pastry team
Supervise and schedule the pastry team
Maintain refrigerator and kitchen in clean, organized manner to facilitate high volume production
Inform Purchasing Manager or Executive Chef of any special product needs for coming functions
Inform cooks of daily forecasts and customer counts to prepare for service
Ensure compliance with SOPs in all outlets
Ensure compliance with requisition procedures
Conduct staff performance reviews in accordance with hotel standards
Understand, implement and monitor corporate promotions in outlets including buffet and three-meal concept standards
Know and enforce all local health department sanitation laws
Compute daily food cost
Work with Director of F&B to create and implement menus
Ensure all equipment is in full working order
Ensure superior production of sweets, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates for all outlets and banquets
Ensure adequate supply of all products prepared on timely basis
Establish standard recipes, plating guides and cost for menu items and ensure compliance
Make show pieces as needed
Assess food portion size, visual appeal, taste and temperature of items served
Check stations at end of shifts for proper food storage and sanitation
Check food purchases for proper ordering, quality and price structure
Oversee daily activities such as preparation for all food items, sanitation of outlets, receiving inventories, log-on reports and food cost reports