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Hyatt Pastry Cook -- Lead in TUCSON, Arizona


The Pastry Cook's responsibilities include preparing quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces and special request items.

Essential Functions:

  1. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

  2. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

  3. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

  4. Complete Opening Duties: a. Inspect the cleanliness and working conditions of all tools, equipment and supplies. b. Check production schedule and par. c. Establish priority items for the day. d. Inform the Executive Chef of any supplies that need to be requisitioned.

  5. Prepare all menu items following recipes and yield guides, according to departmental standards.

  6. Inform the Executive Chef of any foreseeable shortages before items run out.

  7. Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.

  8. Maintain proper storage procedures as specified by Health Department and hotel requirements.

  9. Minimize waste and maintain controls to attain forecasted food cost.



To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


  • Effective communication skills, oral &written.

  • Able to understand and follow verbal and writteninstructions.


  • Abilityto apply common sense understanding to carry out instructions furnished inwritten, oral, or diagram form.

  • Abilityto deal with problems involving several concrete variables in standardizedsituations.


  • Ability to sit and/or stand for long periodsof time and walk up and down stairs and walk intermittently for shortdistances.

  • Ability to lift, push and/or pull 50 pounds ormore on a daily basis.

  • Ability to reach with arms and hands and bendat the waist when necessary.

  • Ability to use fine motor skills inmanipulating knives in food preparation.


  • Indoor/Outdoor: While performing the duties of thisjob, the employee may be exposed to outside weather conditions.

  • Hazardous Materials/Noise: The noise level inthe work place is usually loud. Frequent exposure to fumes, odors, and gases.Occasional exposure to dusts, mists and poor ventilation. Constant exposure topotential mechanical, electrical, burns and radiant energy hazards. Frequentexposure to toxic, caustic chemical hazards.

  • Equipment Used in Job: Commercial kitchenequipment and cleaning agents

Primary Location: US-AZ-Tucson

Organization: Miraval Arizona Resort and Spa

Pay Basis: Hourly

Job Level: Full-time

Job: Culinary

Req ID: TUC000818

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.