Seasonal Pastry Cook

About the role

As a Seasonal Pastry Cook, you will be assisting with the operation of our bakeshop, bringing artisan expertise and precision to every item that leaves our kitchen. This role offers the opportunity to showcase your technical mastery while contributing to a dynamic culinary team.

Key responsibilities

• Execute daily production of fresh artisan breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates, and specialty pastry items according to established recipes and standards.
• Demonstrate proficiency across all pastry disciplines, including artisan breads, quick breads, laminated doughs, and advanced techniques.
• Maintain exceptional quality and consistency by executing precise scaling, weighing, rolling, and shaping with meticulous attention to detail.
• Own your assigned pastry station, ensuring optimal organization, readiness, and production timing to support both à la carte service and banquet events.
• Set the standard for efficient mise en place preparation, establishing the pace and workflow that enables timely, flawless execution.
• Contribute creative ideas and constructive feedback to enhance menu execution and bakeshop operations.
• Adapt flexibly to evolving production needs and collaborate effectively across all kitchen environments.

Required profile

• Minimum 2 years of professional pastry or baking experience in a high‑volume kitchen environment.
• Demonstrated expertise in artisan bread production, laminated doughs, and advanced pastry techniques.
• Proficiency in precise scaling, measuring, and executing recipes with consistent quality standards.
• Strong organizational skills with the ability to manage multiple stations and production timelines simultaneously.
• Physical ability to stand for extended periods and lift up to 50 pounds regularly.
• Food safety certification or willingness to obtain within 30 days of hire.
• Knowledge of specialty items such as macarons, chocolates, or advanced pastry work.
• Culinary degree or formal pastry training from an accredited institution.

Required skills

• Artisan bread production
• Laminated doughs
• Advanced pastry techniques
• Precise scaling and measuring
• Food safety certification
• Macarons preparation
• Chocolate work
• Inventory management

What we offer

• 50 % discount for employees on dining and hotel stays.
• Exclusive rates at Fairmont and Accor Group hotels worldwide.
• Ongoing development programs and learning academies.
• Opportunities to grow within the property and across the Fairmont network.
• Participation in corporate social responsibility activities.
• Commitment to diversity and inclusion.