Pastry Cook II

The Pastry Cook II is responsible for preparing, baking, and finishing high-quality pastries, desserts, and baked goods in alignment with Hotel Drover and 97 West Kitchen + Bar standards. This role supports daily pastry production, ensures consistent product quality and presentation, and contributes to a clean, safe, and well-organized kitchen environment. The Pastry Cook II works collaboratively with the Pastry Chef and Culinary leadership to provide exceptional guest experiences.