Pastry Cook III

The primary role of Pastry Cook III, while no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. Prepare food items according to standard recipes and as specified, to ensure consistency of product.  Prepares cookies, pies, dough, and other basic items as instructed. Performs all prep work for cakes, pies, mousses, and plated desserts, fills Danish, organizes, and cleans walk-in coolers and freezers.  Stores all food products in walk-in coolers/freezers and dry storage, including covering, labeling dating, and proper rotation. Checks expiration dates, especially in highly perishable food items.  Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor, to adhere to food safety and sanitation standards. 

Duties/Responsibilities: 

• Assist the Executive Pastry Chef in the production of all food in the pastry kitchen. 

• Assist with the production of all presentations and displays of Pastries, bread, ice creams, sorbets, creams, simple syrups, jams, centerpieces, and club level products. 

• Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. 

• Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. 

• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.

• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

• Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.

• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.

• Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.

• Wash and disinfect kitchen area; set up and break-down workstation; and follow and ensure compliance with sanitation and cleaning procedures.

• Monitor the quality of food prepared and portions served throughout the shift. 

Required Skills/Abilities: 

• Understanding of the luxury & quality hotel industry 

• Certification of culinary/pastry training or apprenticeship required. Pastry or Culinary degree preferred.  

• Food Handling and Sanitation certificates preferred.  

• Minimum one year experience and/or training in the Culinary Department of a luxury hotel. 

• Review needs for special events in conjunction with Pastry and of Executive chef as they occur. 

• See that all pastry is prepared consistently and of high quality and portions are consistently controlled. 

Join Charleston’s most iconic hotel where our hospitality professionals are rooted in tradition and growing with purpose.  We welcome all who arrive with open hands and open hearts.  

Why Work at The Charleston Place 

• Enjoy free meals in our colleague café 

• Paid Time Off based on hours worked, up to 16 days in your first year

• 8 Paid Public Holidays

• Wellness Reimbursement 

• Up to 4.5% Company Match – Retirement Savings Plan

• Medical, Dental, Vision Insurance 

• Flexible Spending Account

• Health Savings Account 

• Employee Discounts for Hotel Restaurants

• Uniform Provided

• Flexible Schedules

• Colleague Events 

• Friends and Family Discounts for Hotel Stays

• Commuter Benefit 

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religi