Pastry Cook- FT

Organization- Carmel Valley Ranch Summary Preparation of all pastry products as trained in accordance to Pastry shop standards; assists higher level bakers; other duties as assigned by Chef. Essential Duties and Responsibilities: Prepare and bake pastries, cakes, cookies, breads, desserts, and specialty baked items.Follow standardized recipes and portion controls to ensure consistency and quality.Decorate and finish desserts according to established presentation standards.Maintain cleanliness and organization of the pastry kitchen, workstations, and equipment.Properly store ingredients and finished products following food safety and sanitation guidelines.Assist with inventory management, product rotation, and ordering needs.Monitor product quality and freshness throughout production.Work collaboratively with the culinary team to meet daily production and event requirements.Follow all company, health department, and food safety regulations.Assist with special projects, seasonal menus, and banquet functions as needed. View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel. Qualifications Qualifications: Previous pastry, baking, or culinary experience preferred.Basic knowledge of baking techniques, ingredients, and pastry preparation.Ability to follow recipes and production schedules accurately.Strong attention to detail and presentation.Ability to work in a fast-paced environment and meet production deadlines.Flexible schedule, including weekends, holidays, and early morning shifts as needed. Physical Requirements: Ability to stand for extended periods.Ability to lift and carry up to 50 pounds.Ability to work in a kitchen environment with exposure to heat, cold, and kitchen equipment.