Pastry Cook at Camp Creek Resort

Job Summary

The role of Pastry Cook is responsible for baking various desserts, pastries, breads, and other dishes in the kitchen our establishments. The Pastry Cook is expected to create pastries, cookies, and other baked goods, developing new and unique recipes to feature on the menu and keeping stock of the kitchen’s inventory. This position exhibits creative baking and decorating talents by personally performing tasks while supporting the staff in preparing quality and consistent pastries.

Primary Responsibilities & Essential Functions

• Ensures all Food & Beverage policies, standards and procedures are followed
• Ensuring culinary standards and responsibilities are consistently met
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Checks the quality of raw and cooked food products to ensure that standards are met
• Follows proper handling, storage, and right temperature of all food products
• Maintains purchasing, receiving, and food storage standards
• Supports procedures for Food & Beverage portion and waste controls
• Assists in determining how food presentation and creates decorative displays
• Plan the dessert and pastry menu to complement savory items
• Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality
• Maintain up to date knowledge about pastry arts and ingredients
• Ensure the kitchen is clean and sanitized
• Operates and maintains all department equipment and reports malfunctions
• Attends all scheduled employee meetings and brings suggestions for improvement
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
• Recognizes superior quality products, presentations, and flavor
• Ensures compliance with all applicable laws and regulations
• All other duties as assigned

Education and Experience

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred
• 3 year of relevant professional experience in culinary, food and beverage, or a related field OR
• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field and at least 1 year of relevant professional experience

Knowledge, Skills, Abilities

• Detail-oriented and thorough
• Ability to perform consistent work to the highest of standards
• Ability to remain discreet and respect the privacy of guests
• Ability to interact with guests in a pleasant, friendly way
• Knowledge of different types of pastry, dessert, cake decorating
• Possess professional disposition with good communication and interpersonal skills
• Positive attitude and good communication skills
• Able to follow recipes and instructions accurately
• Knowledge of pastry arts and ingredients
• Confident culinary techniques and skills
• Good sense of planning and preparation for the day ahead
• Diligent and meticulous in making and receiving orders
• Strong organizational and time management skills

Physical Demands

• Ability to lift up to 50 lbs
• Ability to stand for the entire shift
• Frequent walking, bending, lifting, and carrying
• Ability to carry trays of food or supplies

Working Conditions

• Indoor kitchen environment
• Exposure to heat, noise, and a fast-paced setting
• Occasional prolonged visual attention