Pastry Cook I

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our “power of we” culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

• We offer excellent benefits and perks including one free meal per shift and free theme park access.
• We have a dynamic culture that makes every day interesting, challenging, fulfilling and fun.
• We embrace diversity at our core and offer the opportunity for all team members to reach their potential.
• We invest in training and development opportunities for all team members.
• We promote social responsibility by being a good neighbor in the community.
• We care for you, just as we care for others.

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 race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Royal Pacific Resort

Join the ‘ohana’ at our island paradise that celebrates the Golden Age of Travel, and the adventures of island-hopping through the South Pacific.

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:

• 5 – 7 years Baking/Pastry experience in a high-volume hotel or freestanding restaurant Advanced hands-on pastry execution including precision piping, artistic cake decoration, chocolate and sugar showpiece elements, and refined plated dessert presentation.
• Expertise in classical pastry techniques combined with modern applications, emphasizing texture, balance, and visual appeal.
• Ability to perform under high standards and service pressure while maintaining immaculate workstation organization and adherence to luxury brand expectations.
• Ability to communicate effectively in English verbally with team members, leaders and guests required.
• Must be able to work a flexible schedule, nights, weekends and holidays as required.