Pastry Cook

Position Summary

The Pastry Cook is responsible for preparing and presenting high-quality pastries, desserts, artisan breads, breakfast pastries, ice creams, and specialty baked goods following established recipes and presentation standards. This position requires creativity, precision, organization, and a commitment to culinary excellence.

Essential Responsibilities

• Prepare pastries, cakes, desserts, cookies, tarts, breads, breakfast pastries, ice creams, and specialty baked goods following established recipes and presentation standards.
• Produce desserts and baked items for fine dining service, banquets, weddings, special events, buffets, and catering.
• Prepare and execute banquet dessert plating and buffet presentations according to BEO specifications while meeting service deadlines.
• Bake daily artisan breads and breakfast pastries for restaurant service.
• Absorb and assist with lunch and dinner plating stations when business demands require.
• Maintain exceptional food presentation, quality, consistency, and portion control.
• Ensure proper food storage, labeling, dating, and rotation following FIFO procedures.
• Minimize food waste while maintaining product freshness and controlling food costs.
• Maintain a clean, organized, and sanitary pastry kitchen in accordance with ServSafe, health department, and food safety standards.
• Properly clean and maintain mixers, ovens, slicers, food processors, and other kitchen equipment.
• Absorb and assist with specialty desserts, seasonal menu changes, holiday offerings, and cross-training throughout the culinary department.
• Follow all resort safety, sanitation, and HACCP guidelines.

Qualifications

• High school diploma or equivalent required.
• Culinary school training or a minimum of two years of pastry, baking, or professional pastry kitchen experience preferred.
• Experience in a luxury hotel, resort, bakery, restaurant, or fine dining environment is highly preferred.
• Strong knowledge of pastry production, artisan breads, dessert preparation, and baking techniques.
• Understanding of food safety, sanitation, and HACCP standards.
• Experience operating commercial kitchen equipment including mixers, ovens, slicers, grinders, and food processors.
• Ability to accurately follow recipes, measurements, and production schedules.
• Strong organizational skills and attention to detail.
• Ability to thrive in a fast-paced culinary environment while maintaining exceptional quality.

Schedule Requirements

AM/PM shifts
Weekends and holidays required

Benefits

• Medical, Dental & Vision Insurance
• 401(k) Retirement Plan
• Generous Paid Time Off
• Eight Paid Holidays
• Paid Maternity & Paternity Leave
• Complimentary Employee Meals
• Free Uniforms
• Friends & Family Hotel Discounts
• Employee Discounts on Dining, Spa, Golf, Retail, and Resort Amenities
• Career Growth & Development Opportunities

Equal Opportunity Employer

Salamander Middleburg is an equal opportunity employer. All employment decisions, including hiring, promotion, discipline, and termination, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.