Pastry Cook II

Loews Arlington Hotel and Convention Center is a premier full-service meetings and resort destination located in the vibrant sports and entertainment district between Dallas and Fort Worth, Texas. This expansive 888-room resort caters to a wide variety of guests including groups of all sizes and families seeking a world-class experience. Situated near iconic venues like Globe Life Field, home of the 2023 World Series Texas Rangers, and AT&T Stadium, the home of the Dallas Cowboys, it boasts unmatched access to entertainment and sports events. The hotel features five diverse restaurants and lounges, two large pools with an authentic sandy beach, private cabanas, a thrilling water slide, a well-equipped fitness center, and a full-service spa and salon. Its vast 266,000 square feet of meeting and event space makes it a highly sought-after location for conferences and social gatherings.

The Pastry Cook position at Loews Arlington Hotel and Convention Center plays a critical role in ensuring the quality and consistency of all pastry products served on the property. Reporting directly to the Pastry Chef and Sous Chef, this role requires a well-rounded pastry professional responsible for preparing volume pastry items according to standardized recipes and specifications. The Pastry Cook must maintain high quality control standards while adhering to cost controls to ensure profitability. This includes monitoring proper product storage and rotation, maintaining portion control, and practicing diligent inventory management by preparing and collecting supplies from the storeroom.

A key responsibility is to keep the pastry work area clean, sanitary, and in compliance with health department regulations. This involves cleaning walk-in refrigerators, reach-in boxes, and all related equipment to ensure operational readiness. The role demands flexibility with scheduling as it varies according to the hotel’s business needs, including weekends and holidays. In addition to technical pastry skills, this role supports the overall hotel operation by reporting problems promptly, adhering to hotel policies and safety regulations, and maintaining a positive and professional demeanor toward guests, management, and peers.

Knowledge of classical French desserts, chocolate handling, sugar work, cake building, piping, mousses, custards, and sauces is preferred. Ability to comprehend banquet event orders (BEOs) and work under pressure in a fast-paced environment is essential. Experience with operating all types of kitchen and pastry equipment such as mixers, tilt skillets, and ice cream machines is required along with basic mathematical skills. The role also requires the ability to lift up to 50 pounds, push carts weighing up to 200 pounds, and meet grooming and uniform standards while maintaining an overall professional appearance.

A Pastry diploma or degree is preferred along with a minimum of 3-4 years of practical experience that demonstrates a sound understanding of cooking, baking, and pastry fundamentals. The successful candidate must obtain a Food Handler’s Card and exhibit the ability to communicate effectively in English through speaking, reading, and writing. This position combines technical expertise with a passion for delivering high-quality pastry products in a dynamic resort and convention center environment, supporting some of the most exciting sports and entertainment events in the country.