Pastry Cook - Banquets

POSITION SUMMARY

The Pastry Cook, under the supervision of the Banquet Chef, is responsible for preparing fresh-baked goods, pastries, and plated desserts for the property’s banquet, catering, and special event operations. This role focuses on producing cakes, tarts, cookies, breads, and other baked and finished dessert items to support events of varying size and formality. Pastry Cook ensures all items are prepared to recipe specifications, brand standards, food safety requirements, presentation, and quality expectations.

KEY RESPONSIBILITIES / DUTIES

1. Promote and support a culture of excellence at Spokane Tribe Resort & Casino by modeling STRC values, delivering exceptional guest service, and upholding the highest standards of professionalism and ethics.
2. Provide exceptional guest service throughout all interactions. Support banquet
3. Prepare and bake a full range of pastry and bakery items from scratch — cakes, tortes, tarts, pies, cookies, breads, and rolls — for banquets, catering, and special events.
4. Produce baked goods and desserts in volume to meet event deadlines without sacrificing quality, consistency, or presentation.
5. Prepare doughs, batters, icings, fillings, glazes, ganaches, custards, and dessert sauces from scratch using standardized recipes and formulas.
6. Scale recipes accurately and adjust production quantities for events of varying size and formality.
7. Decorate and finish cakes, pastries, and plated desserts by hand to established presentation standards.
8. Assemble dessert displays and buffet presentations appropriate to each event.
9. Weigh and measure ingredients precisely; maintain batch-to-batch consistency across high-volume production runs.
10. Manage timing and sequencing of multiple items to deliver finished products on schedule for event service.
11. Properly handle temperature and time-sensitive products (e.g., custards, proofed and laminated items) per food-safety standards.
12. Apply allergen-control and cross-contact practices specific to baking (nuts, dairy, eggs, gluten).
13. Operate and maintain pastry equipment safely, including commercial mixers, ovens, proofers, and related small wares.
14. Portion, label, date, and store all prepared items properly, following cooling and shelf-life standards.
15. Maintain consistent quality, presentation, and portion control
16. Receive and properly store food and supply deliveries
17. Follow all food safety, sanitation, and health department standards
18. Maintain a clean, organized, and sanitary prep workspace at all times
19. Adhere to department policies, procedures, and internal controls
20. Proactively identify operational issues, recommend solutions, and follow up appropriately.
21. Demonstrate dependability and reliability by maintaining regular, punctual attendance and consistently fulfilling assigned shifts and responsibilities.
22. Create, maintain, and facilitate a positive and safe work environment; promote healthy team member relations and report concerns to appropriate personnel.
23. Support the banquet kitchen team as needed during service and peak periods, including assisting with food preparation, plating, cooking, dishwashing, and general kitchen duties.
24. Perform other duties as assigned.

POSITION QUALIFICATIONS

Education & Experience

• High School diploma or GED
• Two years of hands-on pastry and baking experience in a high-volume production environment (banquet, catering, hotel, resort, or high-covers restaurant).
• Formal pastry training preferred, or equivalent demonstrated experience.  
• Experience producing baked goods and desserts in volume for banquets, catering, or high-covers service
• Demonstrated experience in executing standardized recipes and scale formulas accurately for varying event sizes
• Experience performing efficiently while handling multiple tasks in a fast-paced work environment.
• Willing and available to work varied schedules, including nights, weekends, holidays, and special events
• Food handlers certification, or the ability to obtain upon hire

Skills, Abilities & Competencies

• Demonstrate strong attention to detail.
• Work efficiently in a fast-paced, high-volume kitchen and meet event deadlines
• Follow recipes, production sheets, and prep schedules
• Multitask and prioritize work effectively
• Take direction and work independently when needed
• Communicate clearly with team members and leadership
• Maintain attention to detail and food quality standards
• Demonstrate good judgment and reliability
• Adapt to changing volume and production needs
• Work independently, exercise sound judgment, and follow established procedures.
• Communicate effectively with guests, team members, and external contacts. Read, write, and speak English fluently.
• Maintain a positive, professional, and productive demeanor.
• Demonstrate strong knowledge of procedures, inventory, and equipment.
• Perform effectively under urgent or high-stress conditions.
• Move efficiently throughout the work area.

Obtain and maintain a valid gaming license; valid Food Handlers Certification