What are the responsibilities and job description for the Pastry Cook position at The St. Regis Deer Valley Resort?
Company Description The St. Regis Deer Valley Resort is a luxury mountain resort located in Park City, UT, known for its refined service, elevated culinary experiences, and year-round outdoor recreation. The property offers upscale dining venues, banqueting, and in-room dining that cater to guests seeking high-quality gastronomy in a scenic alpine setting. Team members work in a collaborative environment that values professionalism, attention to detail, and consistent quality. The resort provides opportunities for hospitality and culinary professionals to develop their skills within a world-class, guest-focused culture.
Role Description This is a full-time, on-site Pastry Cook role based at The St. Regis Deer Valley Resort in Park City, UT. The Pastry Cook prepares, bakes, and finishes a variety of pastries, breads, and desserts for restaurants, banquets, and in-room dining, following established recipes and presentation standards. Daily responsibilities include scaling and mixing doughs and batters, assembling and baking items, decorating and plating desserts, and ensuring consistent quality and portion control. The Pastry Cook maintains a clean, organized workstation, adheres to all food safety and hygiene standards, and properly stores ingredients and finished products. The role also involves working closely with the pastry and culinary team, assisting with menu preparation, responding to special guest requests when needed, and supporting inventory, labeling, and rotation of products.
Qualifications
- Strong pastry and bakery foundations, including experience in Bakery and Baking techniques for breads, pastries, and desserts.
- Solid Cooking skills to support dessert preparation, production, and service in a professional kitchen environment.
- High standards of Hygiene, including knowledge of food safety, sanitation, and safe food handling practices.
- Demonstrated Creativity Skills in flavor pairing, presentation, and dessert design while respecting brand and recipe guidelines.
- Previous experience as a pastry cook, baker, or similar role in a hotel, resort, or restaurant environment preferred.
- Ability to work on-site, stand for extended periods, and handle a fast-paced, high-volume service environment.
- Strong teamwork, communication, and time-management skills, with reliability in meeting production and service deadlines.
- Culinary or pastry arts education or equivalent practical experience is an advantage.