Baker

Boyne Resorts•Cottonwood Heights, UT

6h•Onsite

About The Position

The Baker / Pastry Cook prepares, bakes, decorates, and presents baked goods, desserts, breakfast pastries, and specialty items for Brighton’s food and beverage operations. The position combines baking and pastry production with foundational kitchen support across multiple outlets, contributing to consistent, high-quality products and memorable guest experiences. The role works in a fast-paced resort kitchen and supports winter and summer operations, including holidays, weekends, powder days, special events, and catering. Duties may vary with changing production schedules and outlet needs. The position also includes station setup and closing, receiving and storing products, sanitation and food-safety tasks, and teamwork with bakery, kitchen, banquet, and outlet staff.

Requirements

Must be at least 18 years old.
Basic knowledge of baking methods, food safety, and sanitation practices.
Ability to accurately measure, scale, and follow recipes.
Strong attention to detail and quality standards.
Ability to work efficiently in a fast-paced production environment.
Willingness to learn and accept direction from senior culinary staff.
Guest-oriented and service-minded.
Current food handler permit or ability to obtain one within 30 days of hire.
Ability to stand for extended periods, typically 5 to 8 hours per shift.
Ability to regularly lift and carry up to 50 pounds unassisted and use proper lifting techniques.
Ability to push, pull, bend, reach, squat, and transport bakery racks, ingredient containers, and equipment.
Ability to work in varied temperatures, including warm baking environments, walk-in coolers, freezers, and outdoor winter conditions.
Ability to perform repetitive hand and wrist movements associated with mixing, piping, decorating, cutting, shaping, and portioning.
Reliable transportation that meets canyon requirements, or use of the free UTA winter bus; employees are expected to plan for travel delays and arrive on time.

Nice To Haves

High school diploma or equivalent.
Baking, pastry, or culinary school coursework or certificate program.
Previous bakery, pastry, food production, or kitchen experience, typically 0–2 years.
Experience using commercial mixers, ovens, proofers, and bakery equipment.
Cake decorating or pastry finishing experience.

Responsibilities

Prepare and bake pastries, cookies, muffins, breads, cakes, desserts, and specialty baked goods according to recipes and production schedules.
Measure, scale, mix, portion, shape, proof, bake, finish, and decorate products while maintaining consistency and quality.
Prepare fillings, frostings, glazes, icings, creams, toppings, and dessert components using established recipes.
Monitor product quality and adjust production as needed to achieve proper texture, flavor, and appearance.
Follow recipes, production sheets, portion standards, and baking procedures to minimize waste and ensure consistency.
Label, date, rotate, and store products using FIFO inventory practices.
Assist culinary teams with basic preparation, including washing and cutting produce, portioning ingredients, preparing sauces, and assembling menu components.
Support breakfast, lunch, banquet, and special event production as needed.
Assist with station setup, service support, and kitchen preparation during high-volume periods.
Cross-train in other kitchen areas to build culinary skills and support operational flexibility.
Set up and stock bakery and pastry stations with tools, ingredients, and supplies.
Complete opening and closing duties, including organizing, cleaning, shutting down equipment, and storing products.
Monitor inventory and communicate product needs to supervisors before shortages occur.
Maintain organized workspaces, storage areas, coolers, and dry storage.
Assist with receiving deliveries and inspect products for quality, accuracy, and freshness.
Verify temperatures of perishable products and report discrepancies.
Store ingredients and finished products in accordance with food-safety standards.
Maintain a clean and organized bakery, pastry, and kitchen environment.
Clean and sanitize workstations, mixers, ovens, proofers, racks, utensils, and smallwares throughout the shift.
Follow food-handling, temperature-control, allergen-awareness, and cross-contact-prevention procedures.
Complete required sanitation tasks and scheduled deep-cleaning assignments.
Wear required uniform, slip-resistant footwear, and PPE.
Use and store cleaning chemicals safely according to SDS requirements.
Immediately report injuries, equipment concerns, product-quality issues, and unsafe conditions.
Follow resort emergency, evacuation, and incident-reporting procedures.
Create products that contribute to a memorable guest experience and maintain a professional appearance and positive attitude in guest-facing areas.
Support teammates in bakery, kitchen, banquet, and outlet operations as needed.
Take direction from Pastry Leads, Cook 2s, Cook 3s, Sous Chefs, and Executive Chefs.
Participate in training and skill-development opportunities.
Assist front-of-house or other culinary departments during peak business periods as directed.
Work safely around ovens, mixers, slicers, hot equipment, and cleaning chemicals while using required PPE.
Transport products between outlets or storage areas, including across snow- and ice-covered surfaces.