Pastry Line Cook

The Pastry Cook assists the culinary team in providing Five Diamond standards of service and cooking to guests while practicing OVI&S policies and procedures. Pastry cooks prepare baked goods and sweets for breakfast, lunch and dinner in restaurant outlets and for group dining events and functions. Responsible for cooking and baking food with attention to cleanliness and sanitation, quality standards and taste, timeliness and cost effectiveness. Effectively use and maintain baking equipment in good working order. Requirements: Minimum of (2-3) years of experience in an upscale restaurant or hotel fine dining room. This position requires the ability to work with minimum supervision in a fast-paced environment; proven success in teamwork, innovation and creativity, high personal standards and a strong desire to fulfill guest expectations; flexibility with schedule, training in sanitation and Spanish skills are helpful. Formal culinary training is preferred. A flexible schedule is required and must be able to work weekends and holidays.

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