Pastry Cook I (Full Time)

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.

Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer :

• •Competitive health & wellness benefits, 401(k) & company match
• •Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• •Training & Development opportunities, career growth
• •Tuition Reimbursement
• •Pet Insurance
• •Team Member Hotel Rates, other discounts, perks & more
• •Complimentary meals in Team Member Café while working
• •Golf discount at The Lodge at Ventana Canyon
• •Community volunteer opportunities
• •Benefits are subject to eligibility and may vary by position

What We’re Looking For:

As a Pastry Cook I, you will play a lead role in the daily operations of the pastry kitchen, overseeing production, mentoring junior team members, and contributing creatively to dessert menus across the hotel’s outlets. This position requires strong technical expertise, attention to detail, and a passion for delivering refined, consistent, and beautifully presented desserts. You will work closely with the Pastry Chef and leadership team to execute high-level pastry production for à la carte service, banquets, and special events.

Who You Are:

A passionate and skilled pastry professional with strong foundational baking knowledge.

Self-motivated, organized, and capable of working independently with minimal supervision.

Committed to maintaining high standards of quality, cleanliness, and consistency.

Eager to collaborate with a team and contribute to a positive kitchen culture.

Comfortable operating in a fast-paced environment with attention to detail under pressure.

A creative thinker who appreciates both classic and modern pastry techniques.

Reliable, punctual, and adaptable to the dynamic needs of hotel kitchen operations.

Veterans and military spouses are encouraged to apply.

What You Will Do:

Lead production of advanced desserts, breads, cakes, and pastries for all F&B outlets.

Execute refined plating and presentation for à la carte and banquet desserts.

Maintain quality, consistency, and timeliness during service and prep.

Guide and support Pastry Cooks I & II, offering coaching and technical assistance.

Collaborate on seasonal dessert development and assist in testing new recipes.

Maintain and enforce food safety, hygiene, and HACCP standards in all areas of the pastry kitchen.

Ensure proper storage, rotation, labeling, and inventory management of pastry items.

Oversee the setup and breakdown of the pastry station for each shift.

Assist in ordering and tracking inventory of pastry ingredients and supplies.

Communicate effectively with the culinary team, banquet staff, and service teams to coordinate pastry needs.

Step in for the Pastry Sous Chef or Pastry Chef when needed.

Regular attendance in conformance with standards.

May be required to work varying schedules to reflect business needs.

Required to attend all mandatory training sessions and meetings.

Perform other duties as assigned.

Your Qualifications Include:

Required

2–4 years of professional pastry experience, with at least 1 year in a hotel, resort, or upscale dining environment.

Demonstrated expertise in advanced pastry techniques including entremets, laminated doughs, sugar work, chocolate tempering, and plated desserts.

Proven ability to lead a station or pastry team during service.

In-depth knowledge of food safety standards and kitchen operations.

Experience mentoring or training junior staff is a plus.

Strong time management, communication, and multitasking skills.

Preferred

Certificate or diploma in Culinary or Pastry Arts.