Job Description
Job Description
Position Overview:
The Pastry Cook is responsible for producing high-quality pastries, desserts, and baked goods for the resort’s restaurants, Kaffeehaus, catering, and banquets. This role requires creativity, precision, and a passion for European-style desserts. The ideal candidate will thrive in a collaborative environment and take pride in delivering consistent, elegant products that elevate the guest experience.
Key Responsibilities:
- Prepare a wide variety of pastries, desserts, cookies, tarts, cakes, and plated sweets.
- Assist in mise en place, daily prep lists, and production schedules.
- Execute recipes with attention to detail and presentation standards.
- Assist in designing and testing new desserts and seasonal items.
- Ensure proper storage, labeling, and rotation of product (FIFO).
- Support banquet and restaurant service by preparing dessert components in advance.
- Maintain a clean and organized workstation and uphold kitchen sanitation standards.
- Assist with inventory, ordering, and stock levels of pastry-specific ingredients.
- Participate in quality control, taste testing, and plate-ups during service.
Qualifications:
- 1–2 years pastry experience in a commercial or resort kitchen preferred.
- Culinary or pastry degree/certificate preferred.
- Strong knowledge of baking techniques, ingredient function, and pastry equipment.
- Familiarity with plated dessert execution and finishing techniques.
- Ability to work early mornings, weekends, and holidays.
- ServSafe certification or Vermont equivalent (preferred or must obtain upon hire).
- Passion for pastry, hospitality, and Trapp Family Lodge’s Austrian-inspired values.