Pastry Cook III

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Pastry Cook III prepares breads, desserts, pastries, and other baked goods according to established recipes and presentation standards. Requirements typically include previous pastry or bakery experience, knowledge of baking techniques, ingredient handling, food safety, sanitation, and basic kitchen equipment. Culinary training is helpful but may not be essential. The successful candidate should be dependable, organized, detail-oriented, and able to work efficiently in a fast-paced resort kitchen. Flexibility to work early mornings, weekends, holidays, and varying shifts is expected. The role also involves maintaining a clean workstation, controlling product quality and portions, following safety procedures, and supporting senior pastry chefs and the wider culinary team.

About the employer

Marriott International is one of the world's largest hospitality companies, operating and franchising hotels, resorts, and vacation properties across numerous countries. Its portfolio includes well-known brands such as Marriott Hotels, The Ritz-Carlton, Westin, Sheraton, St. Regis, and W Hotels. Marriott properties are known for guest service, professional operating standards, and structured opportunities for training and career advancement. The Kapalua property on Maui offers an upscale resort environment serving leisure travelers, weddings, events, and vacation owners. Culinary employees typically work in a high-volume setting that emphasizes food quality, presentation, sanitation, teamwork, and consistent service. Benefits may include employee room discounts, meals or dining programs, health coverage, paid leave, and other benefits depending on employment status and the specific property.