AM Pastry Cook

Description

JOB TITLE: AM Pastry Cook

JOB SUMMARY:  Join our dedicated and creative pastry team to receive a wealth of knowledge about the baking and pastry arts! The AM Pastry Cook is responsible for the early morning production of fresh-baked pastries for the Corner Roast (our in-house coffee shop), as well as items required for à la carte and buffet breakfast service. This role also includes preparation for a robust banquet schedule. Skytop Lodge offers competitive wages, health benefits, 401k, paid time off, yearly wage increases, use of certain amenities on property, and much more!   

REPORTS TO: Executive Chef / Executive Pastry Chef 

PRIMARY DUTIES & FUNCTIONS: 

1. Bake and prepare pastries daily for the Corner Roast coffee shop, breakfast buffet and plated breakfast items.

2. Ensure timely execution and quality of breakfast pastries and baked good.

3. Support banquet pastry production as scheduled and outlined on BEO's.

4. Maintain a well-organized inventory and stock of items for morning service.

5. Check BEO's for morning and early-day events; prepare accordingly.

6. Rotate, label and date all food items in the bakery walk-in and storage areas.

7. Ensure that all baked items adhere to health and safety standards.

8. Maintain cleanliness and functionality of pastry tools and equipment.

9. Collaborate with the Pastry Chef to create new menu items, particularly breakfast-focused offerings.

PHYSICAL DEMANDS: Must be bale to stand for extended periods, work in warm conditions and safely lift up to 50 pounds.

WORK HOURS: This position supports early morning pastry production, beginning before or around 4:30-5:00am to ensure all items are ready for breakfast service and early morning banquet needs.

Requirements

SKILLS REQUIRED: Must be proficient with standard pastry equipment and early morning production techniques. A basic understanding of scaling and batch production is essential. Must be punctual, able to work early morning shifts and communicate effectively with the team, Weekend and holiday availability is required.

PRIOR EXPERIENCE: Previous experience in a professional bakery or kitchen is requires. An associate degree in baking and pasty or related field is preferred. 

SPECIFIC KNOWLEDGE REQUIREMENTS: Must understand baking fundamentals, pastry preparation and breakfast pastry variety. After training, knowledge of proper sanitation and food safety practices is expected. 

PERSONALITY REQUIREMENTS: Team player with strong organizational habits. Must be reliable, self-motivated and able to maintain efficiency and quality in a fast-paced environment.