Pastry Cook

Responsibilities

• Prepare, bake, and present pastries, breads, desserts, breakfast pastries, confections, and specialty baked goods according to established recipes and resort standards.
• Aid in daily pastry and bakery production for restaurant, banquet, café, in-room dining, employee dining, and special event operations.
• Maintain consistency in quality, flavor, portioning, and presentation standards throughout all pastry and bakery offerings.
• Complete daily mise en place, prep work, baking schedules, and station setup prior to service periods.
• Aid with dessert plating, buffet displays, banquet production, and seasonal culinary activations as assigned.
• Follow all standardized recipes, production methods, portioning guidelines, and presentation specifications.
• Maintain cleanliness, sanitation, organization, and operational readiness throughout pastry and bakery production areas.
• Ensure proper handling, labeling, dating, storage, and rotation of all food products and ingredients.
• Follow all food safety, sanitation, HACCP, and health department regulations and standards.
• Monitor product freshness, quality, and inventory levels throughout pastry operations.
• Operate and maintain cleanliness of bakery, pastry, and kitchen equipment safely and efficiently.
• Support inventory organization, requisitions, waste reduction, and operational efficiency initiatives.
• Assist with banquet and large-scale event pastry production while maintaining quality and presentation standards.
• Work collaboratively with pastry, culinary, stewarding, banquet, and front-of-house teams to support seamless resort operations.
• Participate in mock service exercises, operational walkthroughs, and pre-opening culinary initiatives as needed.
• Utilize proper communication and teamwork to support operational efficiency throughout culinary operations.

Qualifications

• Previous pastry, bakery, culinary, restaurant, hotel, resort, or hospitality experience preferred.
• Previous luxury hospitality or high-volume culinary experience preferred.
• High School diploma or equivalent preferred.
• Strong knowledge of baking techniques, pastry production, breads, desserts, doughs, and presentation standards.
• Familiarity with chocolate work, laminated doughs, artisan breads, or specialty desserts is considered an asset.
• Savory culinary experience and familiarity with broader kitchen operations is considered an asset.
• Knowledge of food safety, sanitation, HACCP standards, and health department regulations.
• Ability to work efficiently in a fast-paced, seasonal luxury hospitality environment.
• Ability to multitask, prioritize responsibilities, and maintain consistency during high-volume production periods.
• Strong organizational, communication, and teamwork skills.
• Ability to effectively communicate professionally with team members and leadership.