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Pastry Line Cook-$20.00

4f357edf 9a1a 48e0 Ab98 278886eb9551 19000101 000001 · San Antonio, TX, US, San Antonio, TX · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
Company4f357edf 9a1a 48e0 Ab98 278886eb9551 19000101 000001
TitlePastry Line Cook-$20.00
Normalized title-
Department / team-
LocationSan Antonio, TX, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2022-05-09 / 2026-05-31
Changed / last seen2026-06-18 / 2026-06-18

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PageWhat it containsOpen
Company jobsActive postings from 4f357edf 9a1a 48e0 Ab98 278886eb9551 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in San Antonio.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

Company4f357edf 9a1a 48e0 Ab98 278886eb9551 19000101 000001
Sourcec1e511b2-b22e-4f5a-83f0-71ce0c8c3b5a
ATS providerADP Workforce Now Recruiting

Description

Hotel Emma Pastry Cook I Hotel Emma is seeking passionate, service driven candidates for the position of Pastry Cook I. Job Description The purpose of the position of Pastry Cook I is the ability to work all meal periods and prep banquets as needed. All functions are carried out to maintain an environment of teamwork. Primary Responsibilities: 3 years experience in high end restaurant or hotel establishment. Must be willing to work flexible shifts to include nights/weekends and holidays. Must have attention to detail and be a team player. Must have passion for the pastry industry. General interest in house made baked goods, plated desserts, jams and preserves, cake decoration and sugar work, ice cream and sorbets, pies Performs other related duties as become necessary. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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. Set up his/her own station and mise en plas to the executive Chef Specifications and recipes. Properly store all mise en plas and submit production needs for following day by shift end. Works all line stations as required. Closing shift duties applicable with late night responsibilities as scheduled. Develop and assist with training pastry staff including interns/externs to standard performance level. Assure safe, clean, healthy work conditions for all personnel. Communicate with pastry chef to assure proper service according to assigned shift. Report to work on time in a neatly groomed, professional and acceptable manner. Follow all policies and procedures for the Hotel Emma. Coordinates the Pastry cooks to achieve assigned tasks according to Hotel Emma kitchen standards. Maintains with pastry cook, cleanliness guidelines for all kitchen production, walk-ins and storage areas. Communicates and reports and mechanical problems with the pastry chef or sous chef. Discuss with chef on duty awareness of guest’s comments or complaints. Assist in daily inventory of produce cooler and dry storage areas. Is familiar with Hotel Emma fire, safety and health procedures. Trained and knowledgeable in all areas of food safety and health inspection criteria. Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand. Diligent and economic use of labor and product. Disposal of food is approved by chef on duty first. Checks daily the quality and level of line station mise en plas Job Requirements: Position requires effective communication with departments and team. Ability to present and conduct oneself professionally and emulates the Emma Culture. Three to six months related experience and or training. Flexible schedule required, to include AM/PM, weekends and holidays

Full job record

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Org IDe3269b32-11c7-43f6-aa51-d97027e8ec35
Source IDc1e511b2-b22e-4f5a-83f0-71ce0c8c3b5a
Board IDc1e511b2-b22e-4f5a-83f0-71ce0c8c3b5a
Provideradp_workforcenow
Provider Job Key438377
TitlePastry Line Cook-$20.00
Normalized Title—
Statusactive
Activeyes
Location TextSan Antonio, TX, US, San Antonio, TX
Department—
Team—
Employment Typefull_time
Workplace Type—
Remote Policy—
CountryUnited States
RegionTX
CitySan Antonio
Salary Raw—
Salary Min—
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=4f357edf-9a1a-48e0-ab98-278886eb9551&ccId=19000101_000001&lang=en_US&type=JS&jobId=438377&jwId=9200387173283_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=4f357edf-9a1a-48e0-ab98-278886eb9551&ccId=19000101_000001&lang=en_US&type=JS&jobId=438377&jwId=9200387173283_1
First Seen At2026-05-31 18:53:32Z
Last Seen At2026-06-18 13:43:50Z
Last Checked At2026-06-18 13:43:50Z
Last Changed At2026-06-18 13:43:50Z
Inactive At—
Source Posted At2022-05-09 18:35:00Z
Source Updated At—
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Event Fields
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Extensions
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    "requisitionDescription": "\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.15.19/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.15.19/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <p id=\"isPasted\" style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-size:16px;font-family:\"Courier New\";'>Hotel Emma</span></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><span style='font-size:16px;font-family:\"Courier New\";'>Pastry Cook I&nbsp;</span></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>Hotel Emma is seeking passionate, service driven candidates for the position of Pastry Cook I.</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>Job Description</span></u></strong></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>The purpose of the position of Pastry Cook I is the ability to work all meal periods and prep banquets as needed. &nbsp;All functions are carried out to maintain an environment of teamwork.</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>Primary Responsibilities:</span></u></strong></p><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>3 years experience in high end restaurant or hotel establishment.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>Must be willing to work flexible shifts to include nights/weekends and holidays.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>Must have attention to detail and be a team player.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>Must have passion for the pastry industry.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>General interest in house made baked goods, plated desserts, jams and preserves,&nbsp;</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>cake decoration and sugar work, ice cream and sorbets, pies</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>Performs other related duties as become necessary.</span><span style=\"font-family:;font-size:10.0pt;font-family:;color:#333333;\">&nbsp;</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;color:#333333;'>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Set up his/her own station and mise en plas to the executive Chef Specifications and recipes.&nbsp;</span></li></ul><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Properly store all mise en plas and submit production needs for following day by shift end.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.5in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Works all line stations as required.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Closing shift duties applicable with late night responsibilities as scheduled.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Develop and assist with training pastry staff including interns/externs to standard performance level.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Assure safe, clean, healthy work conditions for all personnel.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:.5in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Communicate with pastry chef to assure proper service according to assigned shift.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Report to work on time in a neatly groomed, professional and acceptable manner.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Follow all policies and procedures for the Hotel Emma.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Coordinates the Pastry cooks to achieve assigned tasks according to Hotel Emma kitchen standards.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Maintains with pastry cook, cleanliness guidelines for all kitchen production, walk-ins and storage areas.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Communicates and reports and mechanical problems with the pastry chef or sous chef.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Discuss with chef on duty awareness of guest&rsquo;s comments or complaints.</span></li></ul><p style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Assist in daily inventory of produce cooler and dry storage areas.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Is familiar with Hotel Emma fire, safety and health procedures. &nbsp;</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Trained and knowledgeable in all areas of food safety and health inspection criteria.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Completes tasks and projects assigned by chef and assist others as business volumes and staff levels demand.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Diligent and economic use of labor and product. &nbsp;Disposal of food is approved by chef on duty first.</span></li><li style='margin-top:0in;margin-right:0in;margin-bottom:.0001pt;margin-left:0in;line-height:     normal;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:     \"Courier New\";'>Checks daily the quality and level of line station mise en plas</span></li></ul><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:16.8pt;font-size:15px;font-family:\"Calibri\",sans-serif;background:white;'><span style='font-size:13px;font-family:\"Courier New\";color:#333333;'>&nbsp;</span></p><p style='margin:0in;margin-bottom:.0001pt;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>Job Requirements:</span></u></strong></p><ul style=\"list-style-type: disc;margin-left:0in;\"><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Position requires effective communication with departments and team. &nbsp;</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Ability to present and conduct oneself professionally and emulates the Emma Culture.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Three to six months related experience and or training.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Flexible schedule required, to include AM/PM, weekends and holidays</span></li></ul>\n    </div>\n  \n",
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