Seasonal Pastry Cook

About the role

As a Seasonal Pastry Cook you will assist with the operation of the bakeshop, bringing artisan expertise and precision to every item that leaves the kitchen. The role offers the chance to showcase technical mastery while contributing to a dynamic culinary team at a luxury resort.

Key responsibilities

• Execute daily production of artisan breads, rolls, muffins, scones, cakes, cookies, tarts, bars, macarons, chocolates and specialty pastry items.
• Demonstrate proficiency across all pastry disciplines, including laminated doughs and advanced techniques.
• Maintain exceptional quality and consistency through precise scaling, weighing, rolling and shaping.
• Own the assigned pastry station, ensuring organization, readiness and timing for à la carte service and banquet events.
• Set standards for efficient mise en place and workflow to enable timely, flawless execution.
• Contribute creative ideas and feedback to improve menu execution and bakeshop operations.

Required profile

• Minimum 2 years of professional pastry or baking experience in a high‑volume kitchen.
• Demonstrated expertise in artisan bread production, laminated doughs and advanced pastry techniques.
• Strong organizational skills with ability to manage multiple stations and production timelines.
• Physical ability to stand for extended periods and lift up to 50 lb regularly.
• Food safety certification or willingness to obtain within 30 days of hire.

Required skills

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

What we offer

• Learning programs through Accor’s Academies.
• Opportunities to develop talent and grow within the property and globally.
• 50 % discount on dining and hotel stays for employees.
• Exclusive rates at Fairmont and Accor Group hotels worldwide.
• Ongoing development programs and corporate social responsibility initiatives.