PASTRY Cook (catering) - The Saint Paul Hotel

The Saint Paul Hotel is recognized as one of the nation’s premier hotels, combining rich history and renowned infamy with modern style, sophistication, and comfort. Known for its exceptional hospitality, the hotel delivers memorable, elegant experiences to every guest. Operated by Morrissey Hospitality, a company that oversees nearly two dozen diverse restaurant, hotel, and event concepts, The Saint Paul Hotel offers more than just employment; it provides an opportunity to become part of a supportive and collaborative team. Morrissey Hospitality values teamwork, community involvement, and the creation of exceptional experiences through genuine hospitality. The company is committed to providing its employees with excellent work environments, competitive pay, comprehensive benefits, and opportunities for education, training, and career advancement. This commitment ensures that employees are supported not only at work but also in their personal lives and long-term career growth.

The Pastry Cook position at The Saint Paul Hotel comes with the primary responsibility for the daily operations of the pastry kitchen line. This role is integral in maintaining the quality and consistency of all pastry menu items by strictly adhering to food sanitation guidelines and operational standards. The successful candidate will prepare orders meticulously, paying close attention to allergen information and guest specifications. This position requires flexibility and the ability to work all stations within the pastry kitchen in the absence of other staff, ensuring seamless operations. The Pastry Cook will also play a crucial role in assisting with the training of culinary staff, helping to maintain high standards throughout the team.

In addition to hands-on food preparation, this role includes responsibilities such as receiving and checking all purchased items to verify accuracy, quality, and quantity, managing supplies by transporting them between storage and work areas, and maintaining cleanliness and organization of the kitchen equipment and workspace. This position carries leadership duties, including directing culinary staff during the absence of salaried Chef staff, ensuring compliance with all company, local, state, and national food quality, safety, cleanliness, and sanitation regulations. The job requires physical stamina, including the frequent ability to move up to 50 pounds, and specific visual acuity such as close, color, peripheral vision, depth perception, and focus adjustment.

The ideal candidate will have 2-3 years of pastry experience in a high-volume, high-energy food and beverage environment, a working knowledge of relevant laws and regulations, and a readiness to work nights and weekends as required. The position offers a union role with benefits for part-time employees (working 20+ hours per week) including training opportunities, paid breaks, free meals per shift, uniforms, maternity and child care leave, paid time off after 90 days, health and welfare benefits, pension, and 401k plans. The role suits a versatile culinary professional eager to grow in a prestigious hospitality environment where teamwork, quality, and guest satisfaction are paramount.