Pastry Cook I

As a Pastry Cook, you will take pride in providing top-of-the-line bread, desserts, and pastries for our restaurants and banquets. The Pastry Cook supports the Pastry Chef and Pastry Sous Chef in preparing all breads and baked goods required by the resort’s Food & Beverage operations. This position plays a key role in upholding the high-quality standards of Sun Valley’s culinary program.

Duties & Responsibilities:

• Prepare breads and baked goods according to established resort recipes and standards

• Assist in the development of new bakery items to support menus across all outlets

• Maintain appropriate par levels of finished goods to meet event and outlet demands

• Monitor inventory levels and communicate needs for raw ingredients and supplies

• Maintain cleanliness and proper sanitation of work areas and bakery equipment

• Operate a wide range of commercial bakery equipment including:
  bread slicers, steam kettles, sheeters, bun rounders, mixers, proof boxes, ovens, and walk-ins

• Follow all safety procedures when using equipment and handling food

• Perform other duties as assigned by the Pastry Chef, Sous Chef, or management team

• Successful completion of a culinary or pastry program or 5 years of experience in the industry
• The ability to read and speak English fluently is mandatory
• Possess strong verbal communication skills and the ability to hear and respond to instructions, inquiries, and information
• Ability to learn and handle kitchen cutlery efficiently and safely
• Can identify and safely use kitchen equipment and utensils
• Able to retain information as relayed by Supervisor and work without distraction
• Follow kitchen grooming standards to the letter
• Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, poking, and reaching
• Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 40 pounds