Part-time AM Pastry Cook

We celebrate what makes each person unique. At The Elizabeth, individuality isn’t just welcomed; it’s essential to who we are. Our team is the heartbeat of this hotel, and we’re committed to creating a workplace where you feel seen, supported, and inspired to grow. As part of Sage Hospitality Group, we bring the resources and backing of an industry leader while maintaining the warmth and creativity of an independent, community-rooted property.

Hospitality runs 24/7, and we rely on team members who bring energy, flexibility, and commitment to every shift. In return, we invest in you. Whether you’re just starting out or looking to take your hospitality career to the next level, The Elizabeth is a place where your contributions matter, your voice is heard, and your work leaves a lasting impression on every guest who walks through our doors.

We lead with integrity, celebrate our community, and take pride in crafting extraordinary guest experiences; all while having a genuinely great time doing it. Because while our hotel hits all the right notes, it’s our people who make the music.

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

• →Prepare food of consistent quality following recipe cards and production and portion standards.
• →Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• →Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• →Check pars for shift use, determine necessary preparation, freezer pull and line set up. 
• →Note any out-of-stock items or possible shortages.
• →Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
• →Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

High school education or equivalent experience.

Minimum one year food service or related work.

Requires an ability to work as a team member and an ability to communicate with kitchen staff.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate literacy to read use records and all special requests.

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.