Roles have competitive wages and may offer a $500.00 Sign-On Bonus pending performance and/or Service Charge pay out. SUMMARY The purpose of the Pastry Cook Pinehurst is to produce high-quality baked goods/desserts for all Pinehurst outlets on a consistent basis, maintaining Safety and Sanitation as top priorities. EDUCATION AND EXPERIENCE High school diploma, or General Education Degree (GED) and a minimum of one year related experience; or equivalent combination of education and experience. Culinary School degree preferred. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure production of food in a timely manner. Properly mix, scale & bake breakfast pastries, e.g. Danish, muffins, and croissants. (AM) Set up the breakfast display each morning. (AM) Properly mix, scale, proof & back all breads & rolls. (AM/PM) Produce pies, cakes, breads, tarts, cookies, petits fours, icing, fillings & sauces, in a timely manner and according to the standards of the Resort, Pastry Chef, and Resort Executive Chef. (AM/PM) Decorate cakes & garnish dessert items. (AM/PM) Meet bakeshop production demands. (AM/PM) Fill requisitions from the Resort outlets. (AM/PM) Practice proper safety and sanitation procedures. (AM/PM) Safely operate large oven & bake items at appropriate temperatures. (AM/PM) Set up & breakdown banquet & buffet displays in a timely manner and with appropriate/requested presentation. (AM/PM) Perform tableside & banquet dessert services, e.g. peach flambé, bananas foster. (AM/PM) Follow appropriate timekeeping procedures each shift, and immediately report any missed or incorrect time punches. (AM/PM) Consistently wear appropriate uniform and shoes for work. (AM/PM) Attend Safety and other training/meetings as required. (AM/PM) Other tasks deemed necessary by the Pastry Chef for fulfilling the above requirements. (AM/PM) Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Pastry Chef or Sous Chef on duty, & as changes occur in work environment and/or workload. Make sound judgment calls and decisions based upon principles set forth by the Pinehurst Resort culinary management team. Operate within established guidelines, policies, standards and constraints set forth by Pinehurst Resort. Attend departmental Safety Meetings on a regular basis. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, depending on business levels. In addition, you will be expected to work holidays, wherever needed, even if your primary outlet is closed. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and climb or balance. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Required to work in hot and cold places and occasionally in outdoor settings. APPEARANCE AND GROOMING: Appearance must be professional and appropriate to kitchen activities. Shoes must be sturdy with non-skid soles. All Employee must maintain a neat, clean and well-groomed appearance (for specifics, refer to the Pinehurst Employee Guide).